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Australians love the sun, beach and outdoors, and these elements have bred the modern Australian cuisine.
Modern Australian cuisine reflects our culture, climate and lifestyle. Chef Peter Evans says his ‘Mod Oz’ cuisine uses French and Italian influences in the winter, and Asian influences and plenty of seafood in the summer.
Peter Evans’ recipe for tempura oysters with a wasabi tartare dipping sauce is light and summery, and reflects the Asian influences in our cuisine.... Read more.
Dry roast Sichuan and pink peppercorns and salt until fragrant and grind in a mortar & pestle or spice grinder, place into a mixing bowl with the chopped parsley.
Mix the flour with the cold mineral water until just past paste consistency (not too thin or too thick)
Heat your peanut oil to 180 Degrees Celsius – use a sugar thermometer to check temperature.
Dust your oysters in flour (very lightly – shake off excess flour)
Dip the oysters into batter and drain off excess before placing into hot oil
Cook until crisp & golden.
Drain on absorbent paper and toss through the pepper, parsley and salt mix.
Place onto your serving plate with wedges of lime and your tartare sauce.
Garnish with watercress and rose petals if feeling romantic.
To make the tartare, whisk the egg yolks with the lime juice
Slowly add in the oil, a bit at a time, until thick
Add in all the other ingredients and mix, and adjust seasoning and set aside.
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