Oysters with Grapefruit and Maraschino Dressing

Oysters with Grapefruit and Maraschino Dressing


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.

Credits: EPICURE

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