Chefs' Recipes

Beau Clugston’s 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.
Grilled oysters with tapioca recipeBen Dearnley
4 - 6
10M
2M
12M

“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.”

Ingredients

Pearl tapioca

Method

Main

1.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.
2.Combine milk and cream in a bowl and season to taste with strained reserved oyster juices.
3.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.

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