Chefs' Recipes

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

For oysters with personality.

Dec 14, 2020 10:00pm
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.

The Latest from Gourmet Traveller