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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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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