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    IN SEASON

    Feb 19, 2020 5 minutes
    WORDS ERINA STARKEY

    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

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