1

18 unshucked oysters

Thinly sliced spring onion

and finger lime, to serve

FINGER-LIME MIGNONETTE

70 ml vegetable oil

1 tbsp sesame oil

1 tbsp rice wine vinegar

2 spring onions, thinly sliced

1 tsp finely grated ginger

3 finger limes (see note),

pearls squeezed out

1 For finger-lime mignonette,

combine ingredients in a bowl

and season to taste.

2 Heat a barbecue to high

heat. Place oysters on the grill

and cook until the shells pop

open. Remove lids, loosen the

oysters from the shells with a

sharp knife, spoon mignonette

on top, scatter with extra spring

onion and finger lime and serve.

NoteFinger limes are available

from select greengrocers.

Wine suggestionGood vintage

blanc de blancs sparkling.➤

Barbecued oysters with

finger-lime mignonette

SERVES 6-8 // PREP TIME 10 MINS // COOK 5 MINS

Finger limes are one of our favourite native

ingredients – their tiny little pearls pop and burst on

the tongue with refreshing acidity, and they’re a natural

pairing for oysters, whether they’re cooked briefly on

the barbie as we’ve done here, or served natural.

PREVIOUS PAGES
Berrendo bowl (with
salad) from Freedom.
Iitala Kartio aqua tumbler
from David Jones. Yellow
dish from Mud Australia.
OystersBerrendo dinner
plate from Freedom.
Ode Ceramics ramekin
from The DEA Store.
Yellow dish from Mud
Australia. Opinel paring
knife from Chefs’
Warehouse.Text page
Peach linen cloth (used
throughout) from Città.
All other props stylist’s
own. Stockists p176.