Oysters with Blood Orange Granita & Shallot Vinegar

By Adam Mead - Head Chef, Locale Restaurant
Feature recipe for September 2016

Serves 4
  • 1 dozen oysters

Lemon Shallot Dressing

  • 2 shallots, finely diced
  • 3 tbsp lemon juice
  • 2 tbsp olive oil
  • pinch salt
  • pinch finely sliced parsley and chives

Whisk ingredients together and set aside.

Blood Orange Granita

  • 200ml blood orange juice
  • 100ml sugar syrup
  • 100ml water

To make sugar syrup combine equal parts of castor sugar and water. Bring to a simmer to dissolve the sugar and cool. To make the granita, combine the orange juice, water and sugar syrup and place in the freezer. As the granita freezes break up the ice crystals with a fork and mix them through with the remaining liquid. Once it is completely frozen your granita should have ice crystals of a consistent size. Spoon dressing and granita onto oysters.

Enjoy this dish with De Bortoli Rococo Premium Cuvée

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