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

“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.

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

Jason Saxby

Styling by Jeannel Cunanan