Recipe 17 ➺ Tom Tilbury
Coffin Bay Oysters with Lardo, Apple and Pink Pepper
Being a McLaren Vale local, it’s no shock that Tom Tilbury plonked himself right in the middle of South Australia’s food and wine scene. His dishes throw a sharp focus on Australia‘s best producers. No matter the venue, Tom works alongside local farmers that share his commitment to locality, sustainability and seasonality.
These Coffin Bay oysters are creamy and lush. Served warm, they‘re made bright and crisp with pink pepper and green apple. A treat with all the textures and tang for this celebratory month.
Ingredients & Method
INGREDIENTS
100g Lardo, 5cm dice
100g Granny smith apple, 5cm dice
100g Kohlrabi, peeled, 5cm dice
1g Pink peppercorns, roughly crushed
1g Fennel seeds
1g Yellow mustard seeds
1 tsp Apple cider vinegar
Half a lemon, zest & juice
Sugar to taste
To Garnish:
1 Sprig of dill
A wedge of lemon
100g Table salt
50ml Water
100g Lardo, 5cm dice
100g Granny smith apple, 5cm dice
100g Kohlrabi, peeled, 5cm dice
1g Pink peppercorns, roughly crushed
1g Fennel seeds
1g Yellow mustard seeds
1 tsp Apple cider vinegar
Half a lemon, zest & juice
Sugar to taste
To Garnish:
1 Sprig of dill
A wedge of lemon
100g Table salt
50ml Water
METHOD
On medium heat, toast the fennel seeds, pink peppercorns and mustard seeds until the mustard seeds start to crackle and the spices become fragrant.
Add lardo and cook until translucent (approx. 30 seconds to one minute).
Add the remaining ingredients to the pan, including enough sugar to soften the acid (it shouldn’t taste sweet).
Place the oysters on a tray of scrunched alfoil to hold them upright. Warm in the oven for 1 to 2 minutes until lightly cooked.
Spoon the salsa over the oysters and top with a pinch of dill.
Mix the salt and water together and then spread the mixture on your serving plate. Place the oysters on top of the salt and garnish with a wedge of lemon. Serve warm.
On medium heat, toast the fennel seeds, pink peppercorns and mustard seeds until the mustard seeds start to crackle and the spices become fragrant.
Add lardo and cook until translucent (approx. 30 seconds to one minute).
Add the remaining ingredients to the pan, including enough sugar to soften the acid (it shouldn’t taste sweet).
Place the oysters on a tray of scrunched alfoil to hold them upright. Warm in the oven for 1 to 2 minutes until lightly cooked.
Spoon the salsa over the oysters and top with a pinch of dill.
Mix the salt and water together and then spread the mixture on your serving plate. Place the oysters on top of the salt and garnish with a wedge of lemon. Serve warm.