COFFIN BAY OYSTERS W/ FINGER LIME CAVIAR VINAIGRETTE

INGREDIENTS

1/3C Champagne vinegar
2tsp Dijon mustard
1 lemon
1 eschallot
1tsp Australian honey
1/4tsp sea salt flakes
1/4tsp pepperberry, crushed
1/2C olive oil
8 Coffin Bay oysters, shucked
4 tsp finger lime caviar
rock salt, to serve

METHOD

1 – Add vinegar, mustard, lemon juice, eschallot, honey and seasoning to a bowl and whisk well to combine.
Slowly drizzle in the olive oil while whisking to incorporate and emulsify. Pour into a jar to store. Stores well for up to 1 week in the refrigerator.

2 – To serve, place your oysters on a bed of rock salt on a serving plate or platter. Add your vinaigrette to the top of the oysters, around 1tsp per oyster and spoon on 1/2tsp of finger lime caviar. Garnish with micro herbs if available.

EUCALYPTUS SMOKED SALMON W/ JUNIPER & LILLI PILLI CREME

INGREDIENTS

1 side of wild Australian salmon deboned
2C dark brown sugar
1/2C Kosher salt
1tbsp pepperberry, crushed
4C eucalyptus woodchips
1/2C lilli pilli jam or conserve
4 lilli pilli berries
2tbsp native juniper berries
200g creme friache
Kurrajong Kitchen Lavosh or crunchy bread

METHOD

1 – Rinse the salmon well under cold water. Place on a chopping board amd pat dry with paper towel. Feel for bones by gently running your hand across the top. If you feel any, remove with tweezers. Cut into 4 equal portions and set aside.
2 – Mix your dry brine by combining the sugar, salt and seasoning, stir. Place a layer of dry brine in the base of a deep dish and lay salmon portion on top. Cover in more dry brine. Once all exposed pieces of fish are covered, cling wrap the dish and refrigerate for at least 8hours to maximise the time to remove moisture from the salmon.
3 – Remove the salmon from the dry brine and rinse well under cold water. Dispose of the brining liquid. Pat the salmon dry with paper towel and place on an oiled barbeque rack and allow to sit at room temperature for 2hours and develop a film of pellicle on the outside layer to absorb the smoke.
4 – Prepare your smoker accordingly when ready to begin smoking the salmon, using eucalyptus wood chips. You’ll want it to be at 70’C.
5 – Slice the salmon into your preferred serving sizes or pieces, for this recipe we’re slicing it into 1cm thick slices on the angle. Place the salmon back on the rack and into your smoker for 1hour 30minutes.
6 – Prepare a glaze of the lilli pilli jam mixed with 2tbsp hot water. Open your smoker and brush the glaze over the salmon, close the lid and continue to smoker for another 30minutes.
7 – Remove the salmon from the smoker and brush again with the glaze, allow to sit and absorb.
8 – Prepare the creme fraiche dressing by combing the chopped lilli pilli and juniper berries with the creme friache, stirring well to combine.
9 – To serve, layer your smoked salmon on a plate or platter, drizzle or dollop the creme fraiche over the salmon and serve with lavosh or crunchy bread.

CROCODILE & PEPPERBERRY CEVICHE W/ LEMON MYRTLE

INGREDIENTS

500g crocodile tenderloin, diced into 1cm cubes
4 limes, juiced
2tsp pepperberry, crushed
1 red onion, diced into 1cm cubes
6 vine ripened tomatoes, diced into 1cm cubes
1 avocado, peeled & diced into 1cm cubes
2tbsp ground lemon myrtle
1/2C coconut cream
8 lime wedges, to serve

METHOD

1 – Place the crocodile in a glass bowl and pour over the lime juice, cover and refrigerate for at least 2hours to allow the acidity of the lime to cure the crocodile.
2 – Remove the crocodile from the refrigerator and add the pepperberry, red onion, tomato, avocado and lemon myrtle. Taste and balance seasoning as required.
3 – To serve, spoon into a mould (if using one) or spoon onto your serving plate in equal portions. Drizzle lightly with coconut cream and garnish with micro herbs and a lime wedge.

Purra-Perte!

Eat & Enjoy!

Recipe features in Greater Sydney Living Spring 2019 Issue – byDesign Publishing