Lemon-aspen vinegar with anise-myrtle oil and finger lime
MAKES ENOUGH FOR A FEW DOZEN OYSTERS
“This recipe showcases native Australian ingredients,” says head chef Jason Saxby. “It has personality but does not overpower the natural oyster flavour.” Start recipe a day ahead to make the lemon-aspen vinegar.
Freshly shucked Sydney rock oysters, to serve Pearls from 200gm red finger limes, to serve
LEMON-ASPEN VINEGAR
100 gm lemon aspen fruit (see note)
200 ml aged white wine vinegar
ANISE-MYRTLE OIL
1 bunch anise myrtle, leaves picked (see note)
200 ml light-flavoured olive oil
1 To make lemon-aspen vinegar, place vinegar in a small saucepan and warm gently over low heat without boiling. Crush lemon aspen into a pulp using a mortar and pestle and place in a sterilised jar or container. Pour warm vinegar over lemon aspen and set aside to infuse (6 hours or overnight). Strain and refrigerate until required.
2 To make anise-myrtle oil, place leaves and oil in a blender and blend until combined (30 seconds). Strain through muslin cloth into a small bowl.
3 Serve oysters with 1/2 tsp each lemon-aspen vinegar and anise-myrtle oil, then top with finger lime pearls. Note Lemon aspen and anise myrtle are available from native ingredient suppliers. If fresh anise myrtle is unavailable, substitute freeze-dried powder.