Details
Serves: 4
Method
Poach Oysters just prior to serving the dish – allowing them to be served warm.
In a shallow sauce pan place 400mls of water, with 3 teaspoons of salt & the lemon juice + zest, & bring to a simmer.
Pour all the oysters into the simmering sauce pan allowing to poach for approx 30 seconds. Remove oysters with a slotted spoon & serve immediately.
Season the beef with sea salt & fresh ground pepper.
In a hot heavy based pan quickly sear the beef on all sides in a small amount of cooking oil. Allow the beef to cool & wrap in plastic food wrap. For ease of slicing thin wafers, place the beef in the freezer till partially frozen then with a very sharp knife or on a meat slicer, slice very thin wafers of the seared beef.
Balsamic Syrup Method
In a non reactive sauce pan reduce the balsamic vinegars & sugar over a low heat until it becomes thick & syrupy. Remove from the heat & allow to cool. Store in a non reactive container.
To Serve
On a suitable service plate, evenly distribute all ingredients in an open salad style, finally dressing with lemon infused olive oil & balsamic syrup.
About the Chef
The New Zealand Pacific Oyster is a consistent performer when it comes to flavour integrity. This deeply cupped oyster with its light creamy texture never disappoints. As Executive Chef of a high end boutique hotel and previously a prominent hotel chain, I need the absolute assurance of food safety. The in...
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The New Zealand Pacific Oyster is a consistent performer when it comes to flavour integrity. This deeply cupped oyster with its light creamy texture never disappoints. As Executive Chef of a high end boutique hotel and previously a prominent hotel chain, I need the absolute assurance of food safety. The industry’s commitment to water quality and food safety requiring both USFDA and EU approvals provides the reassurance I need to feature one of the world’s finest oysters on the menu.
Andrew Brown offers an eclectic approach to uniquely New Zealand ingredients, which he is passionate about. Andrew praises the versatile nature of New Zealand Greenshell™ Mussels, King Salmon and Pacific Oysters within tapas and appetiser applications, through to café style dishes and formal dining.
During his career in the Hospitality Industry of 23 years, Andrew has held a number of senior roles in regionally acclaimed and award winning fine dining restaurants, cafes, exclusive members clubs, large chain hotels (Millennium Hotels) and currently a small luxury boutique hotel – The George.
Throughout his career, Andrew has had the opportunity to work with some of New Zealand’s nationally and internationally acclaimed chefs as well as the privilege to be involved with catering for various civic functions and for VIP’s such as New Zealand’s Prime Ministers and Governor Generals, the Singaporean High Commissioner, Princess Anne and the Prince of Wales.
Andrew has consistently competed in culinary competitions and has been privileged enough to be recognised and acknowledged with numerous culinary awards both locally and nationally. More recent endeavours have secured Andrew a position and the opportunity to represent New Zealand in international team based culinary competitions.
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