Oyster Recipe as Featured in The Age Epicure

Chef Stephane Le Grand from Rae’s Restaurant at Balgownie Estate Vineyard Resort & Spa as created the perfect dish for lovers.  Coffin Bay Oysters served with citrus dressing and seaweed salad.

Food of lovers

Coffin Bay oysters served with citrus dressing and seaweed salad

(Entree size - serves 6)

Ingredients

6 x ½ dozen Coffin Bay oysters

1 tablespoon dashi (soup stock made from seaweed)

1 tablespoon soja

20 g marinated ginger

10 g chopped fresh coriander

80 g shallots

2 tablespoons of light sugar syrup

Pulp of ½ grapefruit

Juice of 1 lemon

Juice of 1 orange

1 lime for garnish

2 tablespoons olive oil

9 g carrot extract (carrot juice reduction)

70 g seaweed salad (Japanese seaweed with sesame oil)

Dissolve the dashi in the syrup and add the soya, marinated ginger, fresh coriander, shallots, grapefruit pulp, orange juice, lemon juice and the olive oil to the syrup. Add the carrot extract and blend together.

Finely slice the lime and rest in the fridge. 

Open each oyster and place a small handful of seaweed salad on top of each oyster.

Place the dressing into a shooter glass and garnish with the sliced lime.

Serve on rock salt.

Serve with Balgownie Estate NV Premium Cuvée.

Recipe created by Stephane Le Grand.

Chef - Rae’s Restaurant, Balgownie Estate Vineyard Resort and Spa.