Platter9kipfler potatoes, scrubbed9biodynamic or free-range eggs (see note)1 kgcooked prawns9radishes, tops trimmed6baby carrots, tops trimmed and peeled2baby fennel, trimmed and cut lengthways into 1cm thick slicesTo serve:crusty breadAioli6 clovesgarlic, peeled2egg yolks1 tbspDijon mustard375 ml (1½ cups) extra-virgin olive oil
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.
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.
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.