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Oysters with ruby grapefruit

When Marco Pierre White wrote (circa 90/91) that there has been nothing new in food in 300 years he was pretty much right at the time. Whilst we are posting this as a new oyster dish it is not and must be directly attributed to Roger Verge circa 1986, The addition of the glacé rind is ours and whilst it does add a delicious textural and flavour difference even the shaved segments are divine!

Oysters with pink grapefruit
How many does it serve sort of depends on how much everyone loves oysters, probably between three and six!

3 dozen closed oysters
3 cups rock salt

6 pink grapefruit
100g caster sugar
200g water
30g p/w shallots, finely chopped
½ bunch parsley, stalked and finely chopped
black pepper, freshly ground

Method
Using a peeler thinly peel one of the grapefruit and with a sharp flexible knife remove all of the pith and julienne the rind. Put the sugar and water into a small saucepan and place it on high heat. Stir it just long enough to dissolve the sugar and then turn it to the lowest possible heat. Immediately blanche the julienne rind in boiling water and without refreshing it drop it into the sugar syrup. Cook gently for a few minutes until the rind is translucent and then strain the rind from the syrup.

Finely segment the grapefruit (two or three slices per segment depending on how big the segments are) and squeeze the juice out into another bowl. When you have segmented all of the grapefruit strain the juice over the shallot and season it generously with pepper.

to serve
Cover a large platter with the rock salt and reserving the oyster liquor for another purpose, shuck the oysters and sit them level in the salt.

Mix a couple of tablespoons of syrup, with an equal quantity of EV olive oil and the shallot and grapefruit juice and then stir through the parsley. Divide the segments between the oysters and then spoon the shallot mixture over the top. Garnish with the rind and serve.

tip — on a hot day we sit the oysters on an a crushed mix of equal quantities of salt and ice.

For more oysters recipes and ideas click here and scroll down the mainly savoury side
of the recipe index to oysters


the people behind Galaxy Guidesfood editor and publisher
Ann Oliver
food-editor@galaxyguides.com

champagne editor
Kaaren Palmer
kaaren.palmer@galaxyguides.com

Contibutors

Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

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copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.