Ingredients:
- 12 fresh Sydney Rock oysters, shucked
- 1 small red chili, finely chopped (optional for heat)
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh coriander, finely chopped
- 1 clove garlic, finely minced
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
- A pinch of sea salt & cracked black pepper
Method:
- Prepare the dressing – In a small bowl, whisk together lemon juice, olive oil, garlic, chili, parsley, coriander, salt, and pepper until well combined.
- Arrange oysters – Place the shucked oysters on a bed of crushed ice or rock salt to keep them stable and chilled.
- Top & Serve – Spoon a little dressing over each oyster just before serving.
- Optional garnish – Add a thin slice of lemon or a micro herb sprig on each oyster for presentation.
Chef’s Tip:
Pair with a chilled glass of crisp Sauvignon Blanc or a light lager. For an Aussie-style twist, you can also add a few drops of native finger lime pearls on top for a citrusy pop.
