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.