Aioli garni
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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
|
RECIPE Rodney Dunn
PHOTOGRAPHY Ben Dearnley
STYLING Lynsey Fryers