Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton.
If having pre-dinner drinks in the garden, guests will be sure to enjoy a platter of fresh vegetables. A favourite hors d’oeuvre of provincial France, this simple arrangement of crisp, young, fresh, raw vegetables is popular with everyone. The prepared vegetables should be crisped in iced water. Serve vegetables arranged on a platter with aÏoli (garlic-flavoured mayonnaise) for dipping.