"This dish originated through my love of pipis as a kid, and subsequent love of spicy and intense pipi with XO sauce as an adult," says Monty Kulodrovic. "This dish is Italian at heart, yet for me, it also celebrates the freedom we have in Australia to be proud of who we all are, and also who our neighbours are." Begin this recipe a day ahead to soak the shrimp, dry the potato and infuse the herb oil.
Note Black garlic, which has been aged and fermented, is available from select grocers and online at tasmanianblackgarlic.com.au. The availability of wild leaves depends on your location. Nasturtium leaves are available from select greengrocers and may need to be ordered ahead. Substitute young green salad leaves.
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