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
Arrange oysters on the half-shell on a serving platter.
Cut salmon gravlax into 1cm wide strips & place a piece onto each oyster.
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.