Ingredients Makes 300ml 2 large egg yolks 1 clove garlic minced Pinch of saffron threads infused into the lemon juice or olive oil 2tbsp lemon juice, plus extra if needed 250ml sunflower oil 120ml extra virgin olive oil sea salt and white pepper To make the aïoli: In a large bowl, whisk the egg yolks, [...]
I thought you might like to try this dish now that sorrel is back in season. It looks like a long recipe, but it may be prepared in stages and is really very simple. It is a perfect dish for Spring and Summertime entertaining. Serves 8 8 x 120g ocean trout fillet, sashimi grade, pin [...]
The amuse-bouche is the French word for appetiser. In Australia we tend to call these little pre-meal delicacies ‘hors d’oeuvres’, and to the Italians they are antipasto. In France in the 15th century, hors d’oeuvres was used as an architectural term that referred to an outbuilding, the 'hors d’oeuvre', or 'outside the work'. By the [...]
