Ingredients

¼ cup Squeaky Gate the All Rounder Extra Virgin Olive Oil
2 tablespoons lemon juice
2 tablespoons snipped fresh chives
Sea salt and freshly ground black pepper, to taste
16 peeled cooked King prawns, deveined, tails intact
24 shucked oysters
8 cooked moreton bag bugs, halved and deveined
Roasted garlic aioli, for serving

Roasted Garlic Aioli

Makes 1 cup

1 bulb garlic
Squeaky Gate the All Rounder Extra Virgin Olive Oil, for drizzling
2 tablespoons white wine vinegar
3 egg yolks
½ teaspoon salt
1 teaspoon sugar
3/4 cup Squeaky Gate the All Rounder Extra Virgin Olive Oil, extra

Method

Shake Squeaky Gate the All Rounder Extra Virgin Olive Oil, lemon juice and chives together in a screwtop jar to make a dressing and season to taste. Arrange seafood on a large platter. Just before serving, drizzle with Chive Dressing and serve with Roasted Garlic Aioli.

Roasted Garlic Aioli

Peel away the flaky outer layers of skin on the garlic and, using a sharp knife, cut 1 cm off the top of the bulb. Drizzle with Squeaky Gate the All Rounder Extra Virgin Olive Oil and roast at 200°C for 30 minutes until soft. Squeeze roasted garlic from cloves and blend with white wine vinegar, yolks, salt and sugar together in a food processor until smooth. Gradually blend in ¾ cup oil. Refrigerate until thick.