Inspired by Australia’s Outback spirit, this aioli is creamy, tangy, and lightly spiced with lemongrass and tomato chutney. The blend adds a bright, sun‑kissed twist to any dish. It’s bold, flavorful, and perfect for coastal or grilled favorites.
...
Preparation
-
Prepare the Lemongrass & Tomato Chutney Aioli
- Whisk the mayonnaise, spicy tomato chutney, lemongrass purée, and lemon juice in a bowl until smooth and fully combined.
- Fold in the chopped parsley and mix until evenly distributed.
- Let the aioli rest 15 minutes in the fridge to allow flavors to meld.
- Taste and adjust with a touch more lemon for brightness or chutney for extra kick if needed.
- Cover and refrigerate at least 30 minutes before serving.
-
Serving suggestions
- Grilled white fish (barramundi, snapper)
- Calamari or prawn bites
- Crab cakes / seafood fritters
- Grilled lamb skewers
- Wagyu or beef burgers
- Roasted vegetables
- Fries or potato wedges
