Name: Beau Clugston’s grilled oysters with tapioca
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 4 - 6
Ingredients: 1 tbsp milk; 1 tbsp pouring cream; 12 oysters, shucked, loosened and returned to bottom shell, juice reserved; ⅓ cup sorrel, finely chopped (loosely packed); ⅓ cup flat-leaf parsley, finely chopped (loosely packed); ⅓ cup watercress, finely chopped (loosely packed); 2 tsp finely grated lemon rind; 2 tsp finely grated horseradish; Pearl tapioca; 40 gm tapioca pearls (¼ cup); 60 ml apple cider vinegar (¼ cup)

Beau Clugston’s grilled oysters with tapioca

"This is an idea I got when I was travelling around Australia with René Redzepi; the Aboriginal elders threw the clams or oysters on the fire until they sang," says Clugston.

Serves 4 - 6

Prep

10M

Cook

Total

12M

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“This is an idea I got when I was travelling around Australia with René Redzepi; the Aboriginal elders threw the clams or oysters on the fire until they sang,” says Clugston. “Then there’s a lot of fresh herbs, and the tapioca gives acidity and adds flavour.”

Ingredients

1 tbsp milk

1 tbsp pouring cream

12 oysters, shucked, loosened and returned to bottom shell, juice reserved

⅓ cup sorrel, finely chopped (loosely packed)

⅓ cup flat-leaf parsley, finely chopped (loosely packed)

⅓ cup watercress, finely chopped (loosely packed)

2 tsp finely grated lemon rind

2 tsp finely grated horseradish

Pearl tapioca

40 gm tapioca pearls (¼ cup)

60 ml apple cider vinegar (¼ cup)

Method

Main

1.For tapioca, cook tapioca in a saucepan of boiling water until transparent (15-20 minutes). Drain in a sieve and rinse under cold running water, drain and transfer to a container. Add vinegar, cover and stand to absorb vinegar for at least 1 hour or up to 24 hours.

2.Combine milk and cream in a bowl and season to taste with strained reserved oyster juices.

3.Heat a grill or barbecue and grill oysters until just warm but not hot (1-2 minutes). To serve, drizzle ½ tsp of cream mixture over each, top with tapioca and herbs, and scatter with lemon rind and horseradish.

Beau Clugston

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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