This is a lovely fresh dressing that really pops with the oysters. I suggest using pacific oysters for this dish and chilling them in the freezer just before service.
Mix together ingredients and chill – dress with oyster just before serving.
Finish with a small amount of good quality black caviar, I would recommend stirling or per se.
Sarah French has been captivating the magical powers of food for almost two decades, electrifying palettes with simple, inspired food pleasures that you have never tasted before whilst sending you wild with passion. Prior to launching her boutique catering company Sarah has spent many years working her prowess skills at a range of Sydney's “Hot” restaurants such as Astral, Sean’s Kitchen and Mezzaluna.
Exotic world destinations have also been Sarah’s playground for many years, extensively extracting different cultural influences, flavours and cooking techniques, working aboard luxury Nuevo Rich "Mega Yachts" in Australia, New Zealand, Monte Carlo and Europe and still finding the time to teach locals new culinary skills in the Indian Himalayas.
Today you will find this young vibrant chef at numerous savvy soirées working the floor with her team like Fred Astaire and Ginger Rogers. Rest assured that Sarah and her internationally trained team will be cooking up a storm and sending you wild with passion for their unique and creative cuisine. Welcome to world of Sarah French Bespoke Food Couture.
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