Tomato and Fennel Tart with Basil Mascarpone - Chef Recipe by John T. Bailey
"The secret to this dish is the full flavoured tomatoes and fresh ingredients." - John T. Bailey.
50 ml honey
75 ml ruby grapefruit juice
50 ml white balsamic vinegar
150 ml extra virgin olive oil
100 g maraschino cherries
Oysters of your choice - recipe will make 450 ml, 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.