26 January, Australia Day is almost here.
To many Joe Blow’s out there it means an esky filled with VB (or craft beer for the Inner City folk), lamb chops on the bbq and being reminded that we live in a damn beautiful and lucky country.
What’s my contribution to our national day? Aussie-fied oysters. And no, not topped with Vegemite, grated cheese and grilled.
I grabbed some freshly shucked Pacific oysters from the Fish Market and decided to top them with a couple of native ingredients. One of the finger lime trees in my back garden has three fruit on it; pretty good going seeing that nothing happened last season.
The little dears aren’t quite ripe yet so I dug into my stash in the freezer*, defrosted a handful and threw them on the bbq. Yep, no lamb chops here folks. What happens to the pulp is quite delicious. You get that typical finger lime bite, but it takes on a caramelised marmalade flavour.
So what of the smoked pepperberry vodka? Where do you buy it? You don’t. You make it.
I’ve taken some vodka and smoked it with pepperberries, infusing the booze with its unique flavour and gorgeous colour. I probably should have chosen an Australian voddy rather than a Canadian one, but I kind of fell for the shape of the bottle. Hickory chips give it a beautiful smokiness, and together with charred finger lime pulp and briny oysters, it’s adult snackage with serious pow.