Chefs' Recipes

Raes on Wategos’ oysters with lemon-aspen vinegar, anise-myrtle oil and finger lime

For oysters with personality.
Will Horner

“This recipe showcases native Australian ingredients,” says head chef Jason Saxby. “It has personality but does not overpower the natural oyster flavour.” Start recipe a day ahead to make the lemon-aspen vinegar.

This recipe makes enough for a few dozen oysters.


Lemon-aspen vinegar
Anise-myrtle oil


1.To make lemon-aspen vinegar, place vinegar in a small saucepan and warm gently over low heat without boiling. Crush lemon aspen into a pulp using a mortar and pestle and place in a sterilised jar or container. Pour warm vinegar over lemon aspen and set aside to infuse (6 hours or overnight). Strain and refrigerate until required.
2.To make anise-myrtle oil, place leaves and oil in a blender and blend until combined (30 seconds). Strain through muslin cloth into a small bowl.
3.Serve oysters with 1/2 tsp each lemon-aspen vinegar and anise-myrtle oil, then top with finger lime pearls.

Lemon aspen and anise myrtle are available from native ingredient suppliers. If fresh anise myrtle is unavailable, substitute freeze-dried powder.


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