Name: Aioli garni
Yield: 6
Ingredients: 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 extra-virgin olive oil (1½ cups)

Ingredients

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 extra-virgin olive oil (1½ cups)

Method

Main

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.