Oysters with charred finger lime
Fresh oysters tricked up with charred native Australian finger lime and smoked pepperberry vodka.
Servings
2servings
Servings
2servings
Ingredients
Vodka
Finger limes
Oysters
Instructions
Vodka
  1. Pour the vodka into a shallow dish (this allows for more surface area), add the pepperberries and place onto the rack of a hot smoker – see notes.
  2. Cover and smoke for 15 minutes. Remove from the smoker and allow to cool completely before decanting back into the bottle from which it came.
  3. You could probably leave it there to age indefinitely, but why wait, right?
Finger limes
  1. Heat a bbq or char grill over high heat. Lay the finger limes on the grill and allow to cook until slightly blackened on bottom. Turn over and cook the other side. Remove from heat and allow to cool completely before cutting open and scraping out the pulp. Remove any seeds, as well.
Oysters
  1. Scatter the rock salt (or ice) onto a serving platter and top with the oysters. Pour over ½ teaspoon of the smoked pepperberry vodka, then top with a little of the finger lime pulp. Serve immediately.
Recipe Notes

If you don’t have a hot smoker, simply use my wok method.

Finger limes store very well in the freezer. Simply keep them in a sealed plastic container. Once defrosted, the skin is still firm and the pulp is just as it was when fresh. Mine have kept well even after a year in the freezer.