Chefs' Recipes

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

For oysters with personality.

By Jason Saxby
"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.

Ingredients

  • Freshly shucked Sydney rock oysters, to serve
  • Pearls from 200gm red finger limes, to serve
Lemon-aspen vinegar
  • 100 gm lemon aspen fruit (see note)
  • 200 ml aged white wine vinegar
Anise-myrtle oil
  • 1 bunch anise myrtle, leaves picked (see note)
  • 200 ml light-flavoured olive oil

Method

  • 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.

Notes

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