IN SEASON

PIPIS WITH VERMOUTH, SEAWEED, WHITE PEPPER AIOLI

SERVES 4 AS A LIGHT MEAL

1/4 cup (60ml) extra virgin olive oil
2 eschalots, finely chopped
2 garlic cloves, finely chopped
5 lemon thyme sprigs, plus extra leaves to serve
2kg pipis, purged
1 cup (250ml) white vermouth
1 kombu sheet (from Asian food shops)
Chargrilled sourdough, to serve

WHITE PEPPER AIOLI

1 tbs lemon juice
2 egg yolks
2 garlic cloves, finely grated (we used a microplane)
1/2 tsp ground white pepper
1 cup (250ml) grapeseed oil

For the white pepper aioli, place the lemon juice, egg yolks, garlic and ground white pepper in a blender and whiz until combined. With the motor running, gradually add the grapeseed oil in a thin steady stream until emulsified and combined. Add 2 tbs water to