Australian chef Paul Iskov takes pop-up dining to a whole new level. His company, Fervor, creates multi-course meals from foraged and local ingredients, held in gloriously remote locales around Western Australia and with great respect for the traditional custodians of the land.
In true Fervor style, this oyster recipe features foraged Australian beach herbs traditionally, but don’t fret if you find yourself lacking access to saltbush, samphire, dune spinach or sea celery. Instead, Iskov recommends to substitute dill, cilantro, chives and parsley in place of regional ingredients.
Celebrate the end of summer Aussie bush-style by steaming the oysters over an open fire while imagining you’re surrounded by kangaroos on the silky sands of a West Aussie beach.
- 1 dozen oysters
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons Champagne vinegar
- 3 tablespoons fresh lime juice (or pearls from 4 finger limes, if available)
- ⅛ teaspoon salt, or to taste
- ⅛ teaspoon Castor sugar, or to taste
- ¼ teaspoon dill, minced
- ¼ teaspoon cilantro, minced
- ¼ teaspoon chives, minced
- ¼ teaspoon parsley, minced
In bowl, combine olive oil, vinegar and lime juice. Add salt and castor sugar, to taste.
Steam whole oysters on mesh grill over fire until shells open, about 8 minutes. Remove from fire, and let cool.
Remove top half of shell and discard. With oyster-shucking knife or blunt back of small knife, disconnect oyster meat from bottom shell. Place spoonful of prepared dressing over each oyster. Sprinkle herbs atop before serving.
Kilikanoon 2017 Killerman’s Run Riesling (Clare Valley); $20, 89 points. This wine’s fragrant nose of lemon-lime, apple, orange peel, blossoms and a touch of gasoline leads into a dry, chalky-textured palate. It closes long and lemony. Nothing too complicated but a refreshing and classic Clare Valley Riesling nonetheless. —Christina Pickard