Chef Kane Pollard has reinvented the seminal recipes he was taught as an apprentice, with this special oyster dish a personal favourite.

Recipe Kane Pollard | Styling Natalie Homan | Photography Brendan Homan

Winter oysters, green onion oil, cultured buttermilk
makes 12 oysters

for cultured buttermilk
200ml buttermilk or milk
100ml cream
30ml live yoghurt

Mix all ingredients together thoroughly. Place in a sterilised, sealed jar and hold at 40 degrees overnight without moving it. Place jar in the fridge and allow to chill.

for green onion oil
green tops from 1 bunch of spring
onion or wild garlic
50g baby spinach leaves
300ml grape seed or canola oil

Place all ingredients in a food processor, and blitz on high for 10 minutes, until oil has turned green. Strain through filter paper and place in a squeezy bottle, taking care to leave any liquid or sediment behind.

To serve, arrange 12 oysters on a bed of rock salt or harvested greens to keep them sitting upright. Drizzle onion oil into the shell to coat oyster, followed by a small dollop of cultured buttermilk. Serve chilled.

 

 

This recipe first appeared in the August 2023 issue of SALIFE magazine.