Category Archives: Supplier

Notes on Amazing suppliers

Aioli Three Ways


Garlic, Gift from The Gods

Aioli is simply an emulsion, similar to a mayonnaise made up of garlic, olive oil, lemon juice and egg yolks. Recipes may differ from one to the next with the amount of garlic used. Some recipes may include mustard or part vegetable oil, even bread. In some similar sauces egg is omitted as in the Catalan Allioli using only a pestle and mortar with only garlic and olive oil made slowly drop by drop. Another similar sauce called skordalia is made with potato, olive oil, garlic and vinegar. Previously I featured aioli with a picture of Le grand Aioli featuring boiled or steamed fish, egg, potatoes and vegetables all prepared in the simplest manner served warm or at room temperature with lots of aioli. So this time I received a sample of some garlic from a supplier growing 15 varietals, so we were wondering what garlic is the best for an aioli? Up to now we have always been at the mercy of the supplier, they give us what they have. Choosing a varietal has never really been an option. I have been aware in limited experience of a Softneck (silverskin and artichoke), hardneck (racambole, porcelain and purple stripe) and the very large garlic, elephant garlic. I was given four different garlic cloves each very different, Tuscan a Turban variety from Italy with a medium strength with large and fat cloves. Second one a Persian Star, Purple stripe variety from Uzbekistan a mild but spicy garlic Third a Purple Glazer – Glazed purple stripe variety from Georgia a strong long lasting flavour. Fourth, Rose Lautrec Creole variety from France Sweet and subtle. I personally do not like a garlic that is to spicy in aioli, preferring a mild to sweet garlic. I have added two more recipes to the blog, one using no egg and one that is great for vegans The milk emulsion was introduced years ago by very good friend of mine, at the time I did not believe him. But admittedly a high speed blender does make it possible. Milk emulsion (egg free milk garlic emulsion) This is so easy so quick, milk, garlic, lemon, olive oil and yes a stick blender.


  • MILK EMULSION egg free milk garlic emulsion
  • This is so easy so quick milk, garlic, lemon, olive oil and yes a stick blender.
  • 1/3 cup Milk
  • 1 tbsp Lemon juice assists with the thickness
  • Little zest
  • 2 Garlic cloves
  • Dijon mustard optional
  • salt and pepper to taste
  • 125 ml Vegetable oil
  • 75 ml Olive oil
  • 100 g Cashew cheese
  • 20 g Pine nuts soaked
  • 8 Small garlic cloves roasted and skinned
  • 20 m Lemon juice
  • 1/8 tsp Lemon Rind
  • Salt
  • White pepper
  • 2 tsp Mustard dijon
  • 50 ml Olive oil


  • in a deep measuring jug add milk, garlic, lemon and mustard, with a stick blender start off slowly and increase speed, when everything is combined add oily slowly, adjust seasoning.
  • For a milder aioli use mashed roasted garlic.
  • Vegan Nut Aioli
  • Combine all ingredients, place in blender until creamy.
  • Serve
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Fashionably Rejected – WASTED


Further to the last conversation around the wasted skin and flesh, is it really waste that we are talking about? It is destined for the bin due to laziness, lack of interest, poor skills or cheap food and because it is destined for the bin, it is waste or perhaps we could call it the unwanted, shunned or fashionably rejected. It is still disrespectful and this introspect is needed.

Currently we are busy working on a number of projects and re writing a bunch of recipes. One idea we discussed is that we should not cut up anything new for creating an atchar or jam, but instead use the items left to waste. So some of these projects include kimchi with shaved cauliflower stalks, cauliflower atchar made with stalks, lime atchar, orange skin preserve, melon skin preserve, celery salt, tomato salt and marmalade made with all the oranges left over from juicing. The more we dig the more we find, the more we find the more guilt we are surrounded with, as we have forgotten how to really respect ingredients.

One of our success stories has been the complete utilisation of Swiss chard and writing the recipe around the use. It took a long time, four years probably before all the staff bought into the system that we use all. The only way was to write the recipe specific. But we had to be smart and include other bits, like the outer leaves from the baby gem leaves. Over the months we tweaked the recipe adding a little onion, chili, carrot and feta. Eventually we made the whole thing gluten free with the no crust adding some quinoa.

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