Grilled oysters with tapioca

"This is an idea I got when I was travelling around Australia with René Redzepi; the Aboriginal elders threw the clams or oysters on the fire until they sang," says Clugston. "Then there's a lot of fresh herbs, and the tapioca gives acidity and adds flavour."

You'll need

1 tbsp milk 1 tbsp pouring cream 12 oysters, shucked, loosened and returned to bottom shell, juice reserved ⅓ cup (loosely packed) sorrel, finely chopped ⅓ cup (loosely packed) flat-leaf parsley, finely chopped ⅓ cup (loosely packed) watercress, finely chopped 2 tsp finely grated lemon rind 2 tsp finely grated horseradish   Pearl tapioca 40 gm (¼ cup) tapioca pearls 60 ml (¼ cup) apple cider vinegar


  • 01
  • For tapioca, cook tapioca in a saucepan of boiling water until transparent (15-20 minutes). Drain in a sieve and rinse under cold running water, drain and transfer to a container. Add vinegar, cover and stand to absorb vinegar for at least 1 hour or up to 24 hours.
  • 02
  • Combine milk and cream in a bowl and season to taste with strained reserved oyster juices.
  • 03
  • Heat a grill or barbecue and grill oysters until just warm but not hot (1-2 minutes). To serve, drizzle ½ tsp of cream mixture over each, top with tapioca and herbs, and scatter with lemon rind and horseradish.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

May 2017

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