• For the apple-mint chutney:
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 large Granny Smith apples, peeled and diced
• 1 tablespoon balsamic vinegar
• 2 tablespoons brown sugar
• 3 tablespoons Mrs. Balls Chutney (you can substitute a peach-type chutney)
• 2 tablespoons stone ground mustard
• 1 small red chili, deseeded and finely diced
• 1 teaspoon fresh mint, chopped
• For the passion fruit sauce:
• 1/4 cup passion fruit juice (you can
• substitute guava or pineapple)
• 1/2 cup of white wine
• 1/2 small onion, diced
• 1 bay leaf
• 4 or 5 black peppercorns
• 1/2 cup heavy cream
• 2 tablespoons butter, chilled and diced
• For the batter:
• 1 cup all-purpose flour
• 1 egg
• 2 teaspoons salt
• 1 teaspoon ground nutmeg
• Enough milk to make batter
• Extra flour for dipping
• For the oysters:
• 20 fresh oysters, shucked, shells reserved
• 4 ounces smoked trout, sliced (you can substitute smoked salmon)
• Lard, olive oil or peanut oil for frying

To make the apple mint chutney: Heat oil in a pan and cook onions slowly until soft. Add all the other ingredients and let simmer until most of the liquid has evaporated. Keep warm.

To make the passion fruit sauce: Place passion fruit juice, wine, onions, bay leaf and peppercorns in a small saucepan and reduce by two-thirds. Add cream and reduce another two-thirds. Then strain into a bowl, whisk in butter and keep at room temperature.

To make the oysters: Mix all the batter ingredients together, adding milk to thicken the batter for coating. Wrap 1 oyster in a strip of trout; dredge in the flour and then in the batter. Fry in small batches, keeping the oil hot, until golden brown.

To serve: Place a small amount of warm chutney in the oyster shell (or other shells available at cooking stores). Place a fried oyster on the chutney and top with passion fruit sauce, garnish and serve.