Spanner Crab and Egg Yolk Rice
with Japanese land seaweed and aonori salt
Oysters with Grapefruit and Maraschino Dressing
Ingredients
50mL honey
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.
Method
Blend all ingredients in a food processor and serve chilled as a dipping sauce with oysters of your choice.
Credits: EPICURE
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