Recently I surprised the Gourmet Female with a gorgeous degustation lunch at Sepia Restaurant in Sydney (review to come soon!). It was a bit of a thank-you for putting up with all the travel I've been doing the last few months. In any case, we were inspired by all the different flavours and today decided to make a trip to the local Asian market in Northbridge (Tokyo Mart). We picked up some Yuzu gelee to use on some fresh Sydney Rock oysters we picked up later.
This recipe is very easy if you can find a local Asian market that carries the Yuzu gelee. If you can get some the rest is straightforward. You'll need:
- 1 tube Yuzu gelee
- 1 lebanese cucumber
- handful of chives
First, peel the cucumbers and cut in half lengthwise. Then cut each half into quarters and cut the seeds out diagonally on each quarter. Then thinly slice each quarter and then finely dice.
Squeeze a bit of Yuzu into each oyster, add a teaspoon of cucumber and then top with two lengths of chive. Serve and enjoy!