2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Subscribe this month and receive The Aromatherapy Co's Therapy Kitchen gift pack valued at $79.85 RRP. Offer ends April 20.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Aioli garni

You'll need

  •  
  • 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

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 6 people
Win
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
Win
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

You might also like...

Adriano Zumbo: Rice pudding trifle with saffron jelly and mango and mint salsa

recipes

Adriano Zumbo: Passionfruit, lychee and coconut buche de Noel

Adriano Zumbo: Cranberry-rosemary Florentine bars

recipes

Adriano Zumbo: Candy cane macarons

David Thompson: Green papaya salad (Som dtam malakor)

recipes

David Thompson: Charred rice noodles and chicken with thickened “gravy” (Raat nar gai)

David Thompson: Stir-fried minced beef with chillies and holy basil (Neua pat bai grapao)

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.