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Luke and Same Bourke's fresh oysters with finger limes and horseradish cream recipe
Food

Luke and Sam Bourke's fresh oysters with finger limes

Preparation time
20 minutes
Cooking time
0 minutes
Serves
4

Luke and Same Bourke's fresh oysters with finger limes and horseradish cream recipe is a classic match with a young Riesling

Ingredients

8 freshly shucked oysters

3 finger limes, pod pearls

Sea herbs

 

Horseradish cream

75g grated horseradish root

125g mayonnaise

125ml pouring cream

1 lemon, juiced

Freshly ground black pepper

 

Shallot oil

100g shallots

250ml vegetable oil

10g kombu extract


Recipe by Luke and Sam Bourke

Photography by Rob Palmer

Method

1. Whisk pouring cream to soft peaks in a bowl, gently fold in mayonnaise. Add grated horseradish, lemon juice and season with pepper to taste.

2. Roughly slice shallot tops and combine with vegetable oil in a medium pot. Slowly heat shallot and oil to 70°C. Once cooled, blend and strain the oil and add kombu extract to oil.

3. Release oyster top with horseradish cream. Drizzle shallot oil and finish with finger lime pearls and sea herbs.


Wine Match

Riesling

Food
Preparation Time
20 minutes
Cooking Time
0 minutes
Serves
4