24 unopened Oyster Coast oysters from McAsh Oysters
500 g waxy potatoes, scrubbed from Deua Farm Produce
1 tbsp hazelnuts, roasted & chopped from Erehwon Orchard
3 cloves garlic, chopped from Upriver Garlic
4 tbsp extra virgin olive oil from Erehwon Orchard
half bunch green onions (shallots), sliced diagonally from Old Mill Road BioFarm
300 g zucchini from Queen Street Growers
1Roast the hazelnuts in a 170deg celcius oven for 10 minutes. Rub off skin and chop.
2Slice the potatoes 1cm thick, parboil for 7 minutes or until they are just starting to be soft.
3Slice the zucchini lengthways very finely (use a mandolin if possible).
4Stir fry half of the samphire in a little oil, set aside.
5Blanch the Warrigal greens for 1 minute and refresh in cold water.
6Add the garlic and salt to the oil, and brush the par cooked potatoes before placing on the grill.
7Stir fry the zucchini, green onions and samphire in remaining olive oil and garlic until the zucchini colours a little (about 3 minutes).
8Add Warrigal greens and stir to warm through.
9Season with salt and lime juice.
10Place oysters on the grill until they just open and remove from heat.
11Arrange grilled potatoes around plate, with the stir fry mix in the middle. Scoop just-cooked oysters from the shell along with their liquid on top of vegetables.
12Garnish with the reserved samphire, lime wedges and chopped hazelnuts.
If you can’t find samphire, you could substitute either small green beans (blanched and refreshed) or raw ‘matchsticked’ kohlrabi. Add extra lime juice and salt to compensate for the samphire.
The grilled potatoes are wonderful if cooked over some aromatic coals (like casuarina) but a standard gas BBQ is fine. The oysters have to be watched closely to make sure they don’t overcook. Get them off the heat as soon as they open. This also saves the often tricky task of opening the oysters yourself.
All ingredients were either from SAGE Farmers Market or foraged (samphire, warrigal greens).