Come Dine With Me Australia


  • Oyster Shots

  • 6 Pacific Oysters

  • One bulb Eschalot

  • 1 tbsp Vodka

  • 1 tbsp Salmon Roe (Caviar)

  • Sashimi

  • Sashimi Salmon and Tuna (raw high grade)

  • ½ tsp Wasabi Mustard

  • 1 tbsp Sushi dressing (Japanese vinegar & light soy 50/50)

  • Scallops

  • 6 fresh scallops on shell (no roe)

  • 2 tsp finely grated ginger

  • 2 tbsp light soy sauce

  • 1 tbsp finely chopped shallots

  • ½ tsp sesame oil

  • Smoked Salmon

  • Smoked Salmon

  • 2 tbsp cream cheese

  • 1tbsp finely sliced Spanish Onion (red onion)

  • 12 capers

  • virgin olive oil

  • crackers or finely toasted ciabatta bread


  • Oyster Shots:

  • 1.

    Finely chop the eschalot and add Vodka

  • 2.

    Shuck and wash oysters. Serve in Asian soup spoon with finely chopped fresh eschalots to the side and half tsp of Salmon roe to garnish

  • Sashimi:

  • 1.

    Place pieces of sashimi in Asian soup spoon.

  • 2.

    Add wasabi mustard to taste (very small amount) smeared to one side of fish and 1 tsp of dressing over each piece

  • Scallops:

  • 1.

    Mix grated ginger, soy sauce and finely chopped shallots. Place on top of each scallop shell

  • 2.

    Steam in bamboo steamer (or other steamer) for about 5 mins, until scallops tender Dress each scallop with a few drops of sesame oil before serving

  • Smoked Salmon:

  • 1.

    Cut salmon to size for crackers (larger than cracker, so salmon is bunched)

  • 2.

    Mix cream cheese and Spanish onion together and put onto each piece of salmon

  • 3.

    Garnish with 2 capers and drizzle with a couple of drops of virgin olive oil

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