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| Oysters with cucumber and fennel vinaigrette |
Rock
salt or crushed ice for serving
4
dozen Sydney Rock or Pacific oysters, Peeled and put back in half-shells
Lemon
wedges & micro-parsley leaves for serving
Cucumber
and fennel vinaigrette
2
tablespoons Dijon mustard cups
(60
ml) Chardonnay vinegar cups
(125
ml) Verjus cups
(180
ml) extra virgin olive oil
1
Lebanese cucumber, pitted, finely chopped
1
(180 g) baby fennel tuber, finely chopped
1
tbsp each finely chopped chervil, flat-leaf parsley & dill
1.
For the
vinaigrette, put all the ingredients in a blender, season to taste, and puree
until everything is mixed and emulsified.
Place rock salt or crushed ice on a large serving plate. Arrange the oysters in their shells on top and place the dressing and lemon wedges next to them. Sprinkle the dressing with micro-parsley and serve.
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| Eggplant, Fennel and Burrata Rye Bruschetta |
1 large eggplant, cut into wedges
2/3 cup (165ml) extra virgin olive oil
250g cherry tomatoes on the bush
2 teaspoons roasted fennel seeds, coarsely
ground
1 clove of garlic, crushed
1/4 cup (60ml) red wine vinegar
6
slices of rye sourdough, roasted
2 tbsp finely grated parmesan
½ fennel, thinly sliced (we used a mandolin)
burrata and basil leaves for serving
1. Preheat the oven to 200ºC. Grease a baking
sheet and line it with parchment paper. Place the eggplants in a single layer
on a prepared baking sheet, drizzle with 1/3 cup (80 ml) oil, and season.
2.
Roast for 30 minutes or until tender and cooked through. Add tomatoes in the
last 10 minutes of cooking time or until bubbles appear.
3.
In the meantime, whisk together the fennel seeds, garlic, vinegar, and the
remaining 1/3 cup (80 ml) oil in a bowl. Season well.
4.
Divide the toasted sourdough onto plates and sprinkle with parmesan. Press the
eggplant onto the toast and top with tomatoes, grated fennel, burrata, and
basil. Drizzle with dressing to serve.
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| Swap the tomato for this bruschetta with smoked salmon and zucchini |
50 g unsalted butter
1 tablespoon extra virgin olive oil
4 eschalots, finely chopped
2 cloves of garlic, finely chopped
1/2 teaspoon fennel seeds
3 (approx. 270 g) courgettes, finely chopped,
plus 1 small courgette, finely chopped for serving
250g
cream cheese, soft, chopped
Finely
grated zest & juice of 1/2 lemon, plus lemon for serving
2
sourdough baguettes, each cut into 12 slices, grilled or roasted
360g
smoked salmon, sliced
Chopped chives for serving
1.
Melt butter and
oil in a pan over low heat. Add the eschalot and garlic and cook, stirring, for
10 minutes or until very soft but not colored. Add the fennel seeds and
zucchini, season, and cook for 14-16 minutes, stirring occasionally, until they
are very soft. Remove from heat and let cool, then put in a blender. Add the
cream cheese, lemon zest, and juice and stir until smooth. Season to taste.
2.
Spread over the grilled sourdough. Top with
raw sliced zucchini, smoked salmon, and chives, and squeeze additional lemon
for serving.
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