Bold flavours, poppy colours and in­gre­di­ents bar none. Reimag­ine your seafood feast with a Si­cil­ian spin.

Epicure - - CONTENTS -

Think bold flavours, poppy colours and in­gre­di­ents bar none


(Bruny Is­land Oys­ter with Kom­bucha and Rasp­ber­ries Vinai­grette) In­stead of tangy, fiery Tabasco sauce or a clas­sic mignonette sauce, try this Si­cil­ian recipe. The creamy tex­ture of the oys­ters, acid­ity of kom­bucha and sweet­ness of rasp­ber­ries will pro­vide a sat­is­fy­ing kick. Serves 1 Prep time 20 min­utes

½ lemon

20g fresh rasp­ber­ries

30ml over fer­mented kom­bucha (avail­able from Su­per­na­ture)

20ml white bal­samic vine­gar

50g ice, crushed

» Juice lemon through a strainer into a large mea­sur­ing cup. Set aside.

» Mix all in­gre­di­ents - ex­clud­ing oys­ters in a blender un­til the mix­ture turns pink. » Shack oys­ters and sea­son them with the pink mix­ture.

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