Oysters with Wasabi Mayo and Toasted Crumbs
Photography by Sarah Tuck.

Oyster lovers will be fighting over these – plump oysters topped with the magic combination of hot wasabi mayo, sharp pickled ginger and crunchy sesame crumbs.
Serves: 25
INGREDIENTS
3 slices white toast bread, crusts removed
2 teaspoons sesame oil
½ teaspoon sea salt
36 oysters in the half shell (I used Pacific oysters)
3 tablespoons Japanese pickled ginger, finely shredded
¾ cup microgreens, to garnish
wasabi mayo
½ cup Japanese mayonnaise
1½ teaspoons wasabi paste
METHOD
Wasabi mayo: Whisk the mayonnaise and wasabi paste together and store in a covered container in the fridge until ready to serve, up to 4 days.
Preheat the oven to 200°C.
Roughly chop the bread and put it in a food processor. Whiz the bread to form crumbs, drizzling in the sesame oil at the same time. Tip the crumbs out on to an oven tray and bake 5–8 minutes until golden (give them a little mix up at 5 minutes so they don’t brown too quickly around the edges).
Allow the breadcrumbs to cool and mix through salt.
Arrange oysters in the half shell on a platter lined with ice or rock salt. Dab half a teaspoon of wasabi mayo on each, then top with a little pickled ginger, crunchy sesame breadcrumbs and microgreens. Serve immediately. Makes 36.
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Winter is on its way but rather than batten down the hatches, we're ready to have some fun with the latest issue of dish! Get your soup bowls out, we've got all the soul warming deliciousness you can handle, plus outrageously good toasties for a cheesy bit of fun on the side. Next, it's time to hit the road with an epic escape to Black Barn Retreat and some classic comfort food. Back home, there's plenty of sumptuous bakes to tempt you with and even more to tempt your guests in our latest Dinner for Six section. And be prepared for time to really fly by when you're having fun with our Food Fast section!