Cod with Chard and Charred Sweetcorn - Chef Recipe by Jack Stein
"The cod is sweet and flaky, the chard is earthy and the sweetcorn dressing has lots of savoury note...
75mL ruby grapefruit juice
50mL white balsamic vinegar
150mL extra virgin olive oil
100g maraschino cherries
Oysters of your choice - recipe will make 450mL, approximately enough for 32 oysters.
EPICURE source their oysters from Tasmania's Barilla Bay and South Australia's Coffin Bay.
Blend all ingredients in a food processor and serve chilled as a dipping sauce with oysters of your choice.