The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Alioli


Proof that the simplest things in life are often the best, Emma Knowles reveals the secret to making authentic alioli, which contains two key ingredients - garlic and oil.

You'll need

2 garlic cloves 1 egg yolk 125 ml (½ cup) extra-virgin olive oil 1 tbsp lemon juice, or to taste

Method

  • 01
  • Thickly slice garlic and combine in a mortar with 2 tsp sea salt.
  • 02
  • Pound garlic and salt with a pestle to a fine paste (2-3 minutes).
  • 03
  • Add egg yolk, stirring with pestle to combine.
  • 04
  • Starting with one drop at a time, then in a thin steady stream, add olive oil, stirring constantly with pestle, until thick and combined. Season to taste with lemon juice and freshly ground black pepper.

Note This recipe makes 150 ml.

Alioli variations  For saffron alioli, soak a pinch of saffron threads in the lemon juice, standing for a minute to infuse before adding to alioli. For smoked-paprika alioli, add 2 tsp smoked paprika to garlic and salt before pounding.


All-ee-ohlee. We're talking about alioli; the Spanish version as opposed to the French aïoli. So how much difference is there between the two? You could say that alioli is the less polite relative of aïoli, and we mean that in the nicest possible way. With its pungent garlic flavour combined with fruity extra-virgin olive oil, it's not for the faint-hearted.

Alioli has a long history. It is mentioned in the writings of Pliny the Elder (AD 23-79), a Roman procurator on the Catalan coast for a year who favoured garlic for medicinal purposes. He wrote that when garlic is "beaten up in oil and vinegar it swells up in foam to a surprising size". While not definitive, it's not hard to make the leap from here to the Catalan classic we know today.

The name of this pillar of traditional Spanish cuisine derives from its ingredients. The Catalan word for garlic is 'all', 'i' is for 'and', and you can probably guess the name for oil - 'oli'. As far as purists are concerned, it's only these two ingredients, and perhaps a pinch of salt, that go into a true alioli although, truth be told, almost everyone uses a little egg yolk to assist the emulsification of the oil - and a little lemon doesn't go astray either.

In the traditional method, garlic is pounded in a mortar with salt until completely mashed and smooth. Olive oil is then added, literally drop by drop, and pounded between each addition to emulsify. Needless to say, this requires a fair amount of elbow grease and a heavy-duty mortar and pestle is a must. No dinky little number is going to do the job here. The traditional Spanish version uses a wooden pestle, but they can be tricky to find. I found that a stone pestle worked just fine.

And so, to matters of taste. The amount of garlic used is, of course, up to the individual. In researching this article, I stumbled upon recipes calling for up to 10 cloves. And, while traditional recipes call for extra-virgin olive oil, many modern recipes call for a combination of extra-virgin and regular olive oils or (in a slightly wimpier version) even just light olive oil. It's really a case of suck it and see.

The final result is a thick, paste-like product. The test of the cook's skill is to be able to turn the mortar, containing the alioli, upside down without any of it falling out. Not that we'd recommend such a test. The best way to test it is to dig in. Serve it alongside fish or rice dishes. Or do as I have and add some smoked paprika and serve it with crisp deep-fried school prawns and a wedge or two of lemon.


At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Featured in

Oct 2008

You might also like...

Tempered chocolate

recipes

Armando Percuoco: Linguine Napoletana

Trenette with pesto

recipes

Dhal with coriander and fried onion

Broad bean puree with chorizo

recipes

Pork and white beans

Italian meringue

recipes

conversion tool

 
get the latest news

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

×