Organisers of this year’s Pick n Pay Knysna Oyster Festival 2009, which took place from 3-12 July, say that it was the best ever in terms of attendance and participation in events. The organisers are also hoping that the amount raised for charity this year will equal or better last year’s amount of R1,16m. The Knysna Oyster Festival Oyster Cooking Competition (now renamed the Pick ‘n Pay Oyster and Wine Mardi Gras 2009) is undoubtedly one of the social calendar highlights. This year it took place on 8 July.
Teams from across the Garden Route vied to impress the SACA judges, but it was DISH at the Rex Hotel, with Head Chef, Brad Hewitt, that wowed the crowds. More than 800 oysters flew off the platters in less than 40 minutes and DISH won 3rd place.
The DISH team created a culinary jewel out of the enigmatic delicacy. The Tempura Oyster, arranged on an Asian Relish, was crowned by Wasabi Mayonnaise and Caviar, the flavours and textures of which engaged themselves delectably on the palate and complimented the fine wines.
But this is no surprise for those in the know. DISH has been delighting it’s diners since it opened in the new Rex Hotel near the Knysna Waterfront in February. Knysna has hungered for this chic Bistro-style restaurant which uses only the freshest local ingredients and seats up to eighty people for breakfast, lunch and dinner.
So if you haven’t dined at DISH yet, you had better. It’s where you want to be.
Brad is not giving away his winning recipe, but he has compiled a new interesting recipe for you to try at home:
Shucked Liquorish Infused Oyster with Lemon & Lime Dressing
Ingredients:
1 oyster
20 ml lemon juices
5g lime zest
30ml (1 tot) vodka
10g chopped coriander
30g liquorish chopped
10g liquorish stick
Rock salt
2 sprigs saffron
Caviar
Dill sprig
Method:
Take the liquorish and rock salt and grind in a mortar and pestle. When done, roll the oyster in the mix and set it aside.
Mix the lemon juice, lime zest, vodka and saffron together, and allow it to infuse.
To prepare the oyster, place the liquorish stick in the centre of the shell. Pour a little of the dressing into the shell. Place the oyster on top of the liquorish. Place the caviar around the oyster and garnish with dill sprigs.
The ‘au natural’ way of enjoying oysters - with Tabasco and lemon - is often favoured as this does not complicate the untrained palate. But oysters are very versatile, and can be eaten pretty much how you desire; there is no right or wrong way.
Enjoy!
