Details
Serves: Makes 12 portions
Method
• Remove the oysters from the shell & place in a bowl. Lightly dress the oysters with a small amount of dressing.
• Using suitable serving dishes, place even amounts of the dressed salad into the dishes, place one oyster on each of the dishes.
• Place a small amount of the soy sponge on each of the oyster dishes.
• Serve immediately.
Salad
• Combine all salad ingredients in a bowl & toss with dressing.
Dressing
• Combine all the dressing ingredients & allow to steep for approx 1 hour, used as required.
Soy Sponge
• Hydrate the gelatine in a 100mls of cold water till soft.
• Bring the remaining water & soy to the boil & add to the gelatine.
• Pour into a bowl & using electric beaters or whisk, whip the mixture over icy water till it foams & begins to set. Pour into a container & chill till completely set. Serve as required.
Chef’s Note: Sea Lettuce can be found in Asian food stores an alternative could be nori cut into small pieces.
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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