Ingredients
| 200ml cream | |
| 30g shallots, sliced | |
| 20g date sugar | |
| 50ml champagne vinegar | |
| 8 oysters and their juice | |
| vegetables such as sweet peppers, red capsicums, radishes, cucumbers, carrots, tomatoes, fennel bulb, lettuce leaves (cut into easy-to-dip shapes; cut and store in water ahead of time to get that crisp bite) | |
| Lot Eight citrus olive oil, to serve | |
| garlic oil, herbs and edible flowers (I used wild garlic flowers), to serve |
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Instructions
| 1. | Whip the cream. |
| 2. | In a blender, purée the shallots, sugar and vinegar. |
| 3. | Add the oysters and juice, blending this fast as you don’t want the centrifugal force to cook the oysters. |
| 4. | Gently fold the oyster purée into the whipped cream. |
| 5. | Pipe or spoon into the centre of a bowl. |
| 6. | Just before serving, drizzle with garlic oil and scatter on wild garlic flowers. |
| 7. | Drizzle the citrus olive oil and some flaky salt over the veges. |
| 8. | Scatter on the garnish and serve veges with the oyster crème. |
Recipes & food styling Matt Lambert / Photography Josh Griggs
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