Australian Avocado Green Goddess with Breakfast Radishes
Mitch Orr – Kiln
Video & Photography by Jason Loucas
Chef Notes
- Avocado serves as the foundation of the green goddess sauce, providing a creamy texture that enhances the overall mouthfeel.
- Avocado acts a perfect backdrop for the all the robust flavours of the fresh herbs.
Ingredients
Herb Oil
- 1 Bunch parsley
- 1 Bunch dill
- 1 Bunch tarragon
- 1 Punnet chervil
- 600ml Vegetable oil
Avocado Green Goddess
- 2 Egg yolks
- 2 Australian avocados
- 1 Tbsp Dijon mustard
- 600ml Herb oil
- Pinch of flake salt
To Serve
- 2 Bunches breakfast radishes
- 250g Avocado green goddess
- Extra virgin olive oil
- Murray River pink salt
Preparation
Herb Oil
- Pick the herbs and place in the vitamix with the oil.
- Blend on high until the oil is tainted and split from the herbs.
- Strain directly through an oil filter and cool down to retain the green colour.
Avocado Green Goddess
- Place egg yolk, avocado, flake salt and mustard in the thermomix, blend until fine.
- Add cold herb oil slowly to emulsify, store in a container in the fridge for service.
To Serve
- Wash, clean and dry the radishes.
- Plate the Avocado green goddess and push a dimple into it with the back of a spoon.
- Fill the dimple with extra virgin olive oil.
- Season the radishes with the salt and arrange next to the green goddess.
