OK so you have probably worked out by now that at Taste Byron Bay we simply love to Celebrate. Local. Produce and what better way to celebrate summer and the season of catching up with family and friends than with local oysters and locally distilled gin! Yup it would seem that …. Byron Bay likes to take the phrase “the world is your oyster” to a whole new level when it comes to locally produced awesomeness!
INGREDIENTS:
24 Sydney Rock Oyster – freshly shucked of course!
100ml Ink Gin
1 tbs lime juice
1 gelatine sheet
50ml tonic water
pinch of salt
edible flowers for garnish
375g mixed dried lentils (these are used to line the serving platter with)
lemons and limes for garnish
METHOD:
- pour the Ink Gin and tonic water into a saucepan and place over a low heat to warm through gently
- place your gelatine leaves in a bowl with cold water and ice – allow the gelatine to soften
- once the gelatine has softened – squeeze dry with your hand and add to the warm Ink Gin and tonic jelly liquid – stir until the gelatine has dissolved – remove from the heat – add the lime juice and salt – pour the liquid through a fine sieve into a jug – then pour into a shallow dish and allow to set in the fridge – will take 1 – 2 hours
- once set – remove the jelly from the fridge – place the lentils evenly over your serving platter – neatly place the oysters on top of the lentils – gently place an edible flower over the top of the oyster muscle (so you are effectively hiding the least pretty part of the oyster) – gently break up the jelly with a fork – carefully place some of the jelly at the back of the oyster near the flower – so it all looks super pretty!
- serve the lime and lemon cheeks in a separate bowl
- done!
TIPS:
- make sure you get your oysters freshly shucked – if not you are simply robbing yourself of flavour
- Ink Gin is brewed in Tweed Heads – just up the road from Byron Bay – Oh yeah ….. and it tastes really good too!
- if you live in Byron you can get your Sydney Rock Oysters directly at the farmers market from our mate Noel Baggaley of Brunswick Seed Oysters OR our mates at The Bay Seafood Market on Lawson Street – these boys also sell our Taste Byron Bay Salted Caramel Sauce and our Soy Sesame Dressing …. so you can pick up your oysters, some local line caught fish and Taste Byron Bay goodies all at the same time!
- we like using lentils to line our oyster plates with – as it kind of looks like the pebbles at the bottom of the lake / river where oysters would naturally grow and also saves the ice melting and making a mess of your beautiful dinning table too!
- this recipe is a great little dinner party go to recipe to have up your sleeve – as you can prepare it all in advance with minimal fuss and then simply plate it up when your guests arrive and sit back and enjoy all the beautiful compliments that are sure to be coming your way
H U G E thank you to the lovely and uber talented Connie Puntoriero for taking such stunning images for this photo shoot – this girl has some serious talent!
We will be featuring this super easy and oh so tasty recipe on our upcoming Creating a Fun Christmas Canapé Menu Cooking Class menu, Monday 14th December click here to book your ticket – seats are limited so get in quick!
Until next time.
T xxx
