I would like to congratulate the first winners of our Greatest Cork Club Cook competition, Stephen and Susie Burnet, who submitted this fantastic recipe for Sydney Rock oysters matched with an aged Wandin Valley Reserve Semillon. The Burnet’s have won an additional two night’s mid-week accommodation at Winery Cottage and a six pack of our 2006 Single Vineyard Semillon. Well Done! We are once again seeking submissions for the Greatest Cork Club Cook with the winner announced in the next Cork Club News. Remember, the wine you match the dish with will be the one we send as your prize.

Sydney Rock Oysters with Sashimi Tuna and Black Caviar

Serves 2

Ingredients
12 Sydney Rock Oysters
1 piece of Sashimi Tuna (to suit serving size)
Wasabi paste
Black Caviar
Lebanese Cucumber
Soy sauce (for seafood)
Dill

 Method
Peel cucumber and slice flesh into 25 mm x 4 mm thin strips.
Slice Tuna into 12 thin slices (approx 25mm square).
Place 6 oysters onto serving plate.
Place 3 or 4 strips of cucumber flesh onto Oyster.
Spread Wasabi paste onto Tuna slice. Amount of Wasabi depends on your preference.
Place Tuna (Wasabi side down) onto the Oyster and Cucumber.
Pour small amount of Soy Sauce into Oyster Shell.
Spoon a small amount of Caviar onto the Tuna.
Garnish with dill.
Serve immediately. Dish is best if served freshly made.

Wine Match
An aged Reserve Semillon (for those lucky enough to have one) will match this dish superbly.