Roasted oysters/seawater emulsion/oyster leaf

Roasted oysters/seawater emulsion/oyster leaf

6 as a snack
Julian Kingma

I first came across the sea succulent oyster leaf when I was travelling and working in Spain, where it was on one of the dishes we served. I was so amazed by how similar its flavour was to an actual oyster that when I returned and opened Loam, I asked Bruce if he could get hold of any. After a lot of trawling he came across some on a Spanish website and ordered a hundred seeds. Only fifty turned up in the post (the others got lost) but those he did get his hands on he successfully grew and he now continues to cultivate them, hand-pollinating the plants every year. A unique and special plant.


Quantity Ingredient
12 large oysters
1 egg, plus 1 yolk
1/2 teaspoon dijon mustard
210ml grapeseed oil
splash rice vinegar
salt flakes
6 fresh oyster leaves


  1. Bury the oysters in the embers of a slow fire and leave to cook for about 7 minutes, or until the tops start to pop open. Remove from the heat and chill.

    Once cool, carefully shuck the oysters, removing any pieces of shell and reserving the brine.

    Add the brine and half the oysters to a blender together with the egg, egg yolk and dijon mustard and blitz on a high speed for 1 minute. Scrape down the sides, then continue to blitz on a medium speed, gradually adding the grapeseed oil, until the mixture has thickened slightly. Add the rice vinegar and season with salt to taste.

    To serve, spoon the blended oyster mixture back into six of the shells, top each with a whole oyster and serve with the oyster leaves.
aaron turner
australian cooking
woodfire grill
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