FEATURE RECIPE
Aioli garni

Aioli garni

Serves 6



Platter
9   kipfler potatoes, scrubbed
9   biodynamic or free-range eggs (see note)
1 kg   cooked prawns
9   radishes, tops trimmed
6   baby carrots, tops trimmed and peeled
2   baby fennel, trimmed and cut lengthways into 1cm thick slices
To serve:   crusty bread
Aioli
6 cloves   garlic, peeled
2   egg yolks
1 tbsp   Dijon mustard
375 ml (1½ cups)   extra-virgin olive oil


1 For aïoli, combine garlic with a pinch of sea salt in a mortar and, using a pestle, crush to a fine paste. Transfer to a bowl and whisk in egg yolks and mustard, then add olive oil in a thin steady stream, whisking continuously until incorporated, adding a little warm water if aïoli becomes too thick. Season to taste with sea salt. Makes about 2 cups.
2 Place potatoes in a large saucepan, cover with cold water, bring to the boil over medium heat and simmer gently for 12 minutes or until tender. Place eggs in a separate saucepan, cover with cold water, bring to the boil and cook for 7 minutes, drain and cool under cold running water, then peel and halve lengthways.
3 To serve, place aïoli in a bowl, arrange ingredients on a large platter and serve with crusty bread on the side.

Note Biodynamic eggs are of a high quality and are available from select greengrocers and health food stores.

RECIPE Rodney Dunn PHOTOGRAPHY Ben Dearnley STYLING Lynsey Fryers

Search by cuisine, name, ingredients...
Pork hocks with anchovies, green split peas and lentils Pork hocks with anchovies, green split p... Rolled lamb breast in spiced broth Rolled lamb breast in spiced broth
Rabbit with leatherwood honey, saffron and celery Rabbit with leatherwood honey, saffron a... Pumpkin, pearl barley and miso braise Pumpkin, pearl barley and miso braise
Previous Next
Squid, chorizo and chickpea salad Squid, chorizo and chickpea salad Honey pear tarte Tatin Honey pear tarte Tatin
Roast chicken with potato, fennel and tarragon sauce Roast chicken with potato, fennel and tarragon sauce Spaghettini with vongole and chilli breadcrumbs Spaghettini with vongole and chilli breadcrumbs
Previous Next