Guest Chef Murray Wilson - "The Rockpool"

Seriously, it never ceases to amaze me how cool chefs are around the globe. I met Chef Murray Wilson recently on Twitter and immediately he was up for a guest post. In any case, here is Chef Murray's guest post. Thank him on Twitter @murray_wilson if you want. Awesome! 

Chef Murray Wilson - 'The Rockpool' 

I created this dish to recreate a childhood memory of foraging in rocks by the beach. 


Everything on the rock is edible, mussels, clams and oysters. The broth is then made into a foam to mimic waves. The sand is fennel and roasted garlic, pickled seaweed and cucumber compressed in gin, samphire, smoked avocado purée, chicory root baked in clay and bay leaf powder to mimic rocks and moss. And a touch of apple for freshness and acidity. 

The rock was foraged from a local lake and the dish is served like this to diners with the story behind the dish told. Many diners found that it did remind them of childhood times and even a couple were quite emotional. 

It's fantastic that food and presentation can affect people in such a profound way and it makes me very proud to be a part of such a great industry


Yuzu Oysters with Cucumber

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.

yuzu cucumber oyster.jpg

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!

Oysters with Caviar and Cucumber Mignonette

As I've mentioned before, I have recently developed a love for oysters after many years of avoiding them at all costs. It started with my father-in-law shoving one down my throat during my first family lunch back when I was dating the Gourmet Female. And then, gradually, I moved from simple lemon to different alternatives and now I've even been known to order a half dozen on my own when I'm travelling. These oysters really pop and have an incredibly clean flavour. Highly recommended.


I know this one is a bit over-the-top with the salmon caviar, but come on, you can splurge every now and then for good food, can't you?

You'll need:

  • 1 dozen Pacific oysters
  • 1 cup rice wine vinegar
  • 1 shallot, minced
  • 1 piece of fresh ginger, peeled and grated
  • 1 cucumber, deseeded and diced into small cubes
  • 1 tablespoon sugar
  • fresh black pepper
  • 50g salmon caviar

To cut the cucumbers, peel and cut into quarters. Lay the quarters on their sides and remove the seeds by cutting diagonally. Then cut the remaining flesh into thin strips and dice. Add the cucumbers to the vinegar, shallots, ginger, sugar, and pepper. Mix well and chill for an hour.

Add a little bit of the mixture to each oyster with a generous teaspoonful of the caviar. Serve and enjoy!