Hobba’s Mushrooms - Chef Recipe by Joshua Green
Taking mushrooms to the next level, this recipe does require time as the potato galette needs to be ...
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.