Tuesday, 29 March 2011
I love Sydney rock oysters. They taste so much better than the huge Pacific oysters.
Don’t get me wrong, if you gave me a dozen Pacifics I’d be a happy gal, but the rock oysters are simply sublime.
So why not match the native Sydney rocks to another native ingredient? Finger limes!
The beautifully coloured caviar looks wonderful and the tangy flavour is a perfect acidic accompaniment to the creamy rock oysters.
If you want more info on finger limes, try these two cocktail recipes.
Thanks again to Fred and Janet Durham at the Australian Finger Lime Company who generously gave me these finger limes.
Oysters w Lime Caviar & Black Pepper
12 Sydney rock oysters
Caviar of 2 finger limes
Black pepper, to taste
Squeeze of regular lime juice
Drop or two of oil (avocado, sesame, olive)
1. Combine all the ingredients except the oysters into a bowl and mix to combine.
2. Top your oyster and enjoy!
This ticks off a 2011 Food Challenge to use more native ingredients.