SEA ZEST SYDNEY ROCK OYSTERS

FONDUE & RACLETTE

This recipe was served at the first EAT Merimbula Festival showcasing local produce. It was a huge hit & will be back at EAT again this year!

INGREDIENTS Serves 2 as an entree
  • 2 dozen freshly shucked medium size Sydney Rock Oysters from Pambula Lake, preferably Broadwater Oysters (!)

  • 50g Salmon Gravlax from Eden Smokehouse

  • 1 Fingerlime

 
METHOD
  1. Arrange oysters on the half-shell on a serving platter.

  2. Cut salmon gravlax into 1cm wide strips & place a piece onto each oyster.

  3. Cut the fingerlime in half (across the round) & gently squeeze 5-10 lime-caviar balls onto the gravlax.

Thanks to Sue McIntyre of Broadwater Oysters for this recipe, which she demonstrated at the 2019 Summer Nethercote Produce Market.