How to make your oysters extra awesome
Look beyond the kilpatrick option this summer holiday.
When those balmy summer evenings hit, they’re nothing better than a fresh seafood dinner. And when it comes to choosing seafood, there’s really no going past fresh, seasonal oysters – particularly during the holiday and party season.
Most of us have our go-to when it comes to serving – maybe it’s the classic Kilpatrick, or perhaps you’ve got a fancy vinaigrette you love. But occasionally it pays to shake it up a bit, so we asked Daisuke Sakai, the head chef of the Saké Restaurant & Bar group how he’d be serving his oysters this festive season.
“The most simple way is often the best – and i love adding a squeeze of lemon to mine.”
Sakai also recommends making a salsa up with diced tomato, onion and a hit of tabasco for some fire on the palate.
“Another favourite sure to impress your festive guests, is dashi jelly. Just a teaspoon over the oyster will give you an explosion of flavour.”
Get the recipe for dashi jelly here.Image credit Christopher Testani and Saké
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