Oysters with ruby grapefruit

AT A GLANCE

  • Serves 2 people

  • 2 ruby grapefruit segments, finely chopped
  • 2 tbsp finely chopped golden shallot
  • ½ tsp Champagne or white wine vinegar
  • 1 tsp olive oil
  • 4 Sydney rock oysters, shucked
  • To serve: rock salt
01   Combine grapefruit, shallot, vinegar and olive oil, spoon over oysters and serve immediately on rock salt.

Recipe:

EMMA KNOWLES

Photography:

KIRSTEN STRECKER

Styling:

EMMA KNOWLES AND VANESSA AUSTIN

Drinking Suggestion:

NON-VINTAGE ROSÉ CHAMPAGNE. , suggested by MAX ALLEN

FEATURED IN

Nov 2007

Nov 2007

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