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Pumpkin ravioli with sage

Ravioli may be time-consuming to make, but they can be made ahead and stored wrapped in plastic wrap between layers of baking paper in the fridge, ready for the pot; just make sure you dust them with semolina to keep them dry and prevent them from sticking. We've used butternut here - true to its name, it's rich and creamy and will yield the perfect texture for this luxe ravioli.

Crumbed oysters with tartare sauce


You'll need

For deep-frying: vegetable oil 24 oysters, shucked 1 egg 125 ml (½ cup) milk 50 gm (1/3 cup) plain flour, seasoned 100 gm Japanese breadcrumbs (see note) To serve: rock salt To serve: lemon wedges   Tartare sauce 100 gm mayonnaise 25 gm (2 tbsp) salted capers, soaked in water for 1 hour, drained and finely chopped 2 tbsp finely chopped Spanish onion 1 tbsp finely chopped cornichons 2 tbsp finely chopped chives 1 tsp finely chopped flat-leaf parsley ½ lemon, juiced

Method

  • 01
  • For tartare sauce, combine all ingredients in a bowl and season to taste with sea salt and freshly ground black pepper. Makes 1 cup. Tartare can be refrigerated in an airtight container for up 1 week.
  • 02
  • Preheat oven to 100C. Heat vegetable oil in a deep-fryer or large deep saucepan to 180C. Remove oysters from shells, reserving shells, place oysters on an oven tray and warm in oven for 5 minutes. Whisk egg and milk together in a bowl, and place flour and breadcrumbs each in separate bowls. Dip oysters into flour, shaking off excess, then egg mixture and then breadcrumbs, shaking off excess. Deep-fry oysters, in batches, for 30 seconds or until crisp and golden, then drain on absorbent paper.
  • 03
  • To serve, spoon rock salt into the centre of 4 plates, arrange 6 oyster shells on top of each plate and place crumbed oysters in shells. Serve immediately with tartare sauce and lemon wedges to the side.
Note Japanese breadcrumbs, also called panko, are available from Japanese and Asian grocery stores and select supermarkets.

"I usually prefer eating oysters au natural, but having tasted the crumbed version served simply with tartare sauce at Must Winebar, I can't imagine enjoying them any other way now. Would you please ask chef Russell Blaikie for his recipe?"
Lucinda Booth, Perth, WA

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At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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