Sydney rock oysters with native condiments

Sydney rock oysters are native to the coast of New South Wales. They're well known for their unique sweet and slightly nutty flavour. Try them with native finger limes and pickled desert limes for a citrusy twist.

Sydney rock oysters with native condiments Credit: Kitti Gould

• serves

  6

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

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Ingredients

• 6-8 desert limes, whole
• 4 finger limes, whole (depending on size)
• 12 Sydney Rock Oysters
• 1 kg rock salt, to serve

Pickle liquid

• 350 g water
• 400 g white balsamic vinegar
• 60 g caster sugar
• 12 g table salt

Marinating time: 10 minutes

Instructions

1. For the pickle liquid, combine water, vinegar, sugar, and salt in a medium saucepan. Place on medium heat and cook, stirring, until the sugar and salt dissolves. Remove from the heat.
2. Thinly slice the desert lime and place into the pickling liquid. Allow to pickle for at least 10 minutes before using.
3. Cut the top end of the finger lime off to expose the finger lime pearls. Push the pearls out of the finger lime using a rolling pin, or your fingers, then use tweezers or a small spoon to remove the pearls.
4. Shuck the oysters and gently clean off any dirt. Clean the shell.
5. Fill a serving platter with rock salt, then arrange the oysters on top. Spoon dressing over the oysters, sprinkle with finger lime pearls and serve.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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