The last few years my Mother lived between Australia and Canada and while she was there, found a beautiful restaurant that she fell in love with. It was there she tried her first oyster and she’s been a devoted fan ever since. Now, oysters aren’t for everyone, however, once you taste this recipe your life and love for oysters will change forever!
My mum talked so often about her experiences at this restaurant - the décor, the lighting, the people, and of course the food. I guess because of her loyalty and love for their oysters, the chef gave her his recipe which I now share with you. Thank you Chef, I can’t wait to go there and experience this beautiful place that my mother loved so much.
This recipe has taught me that balancing flavours and textures can transform a dish entirely. It uses everyday basic ingredients - but its the way you treat each one that makes the dish beautifully subtle as well as incredibly dynamic.
‘Good food is very often, even most often, simple food’ Anthony Bourdain
12 or so oysters - Sydney Rock, small and sweet
2 x Granny Smith apples, brunoised - fancy word for cut as finely as you can!
1 red chilli, seeds removed, brunoised
2 shallot’s, brunoised
½ juice of lime
½ juice of lemon
4 tbsp. coriander chopped
Salt to taste (at least a heaped teaspoon)
Sugar to taste (at least a heaped teaspoon)
Mix the shallots with the salt and sugar and let them macerate for 5 minutes. Add the remaining ingredients. Taste the acidity levels, salt and sugar and season if need be.
Spoon a teaspoon of the apple mignonette on each oyster and serve.