Oysters with Prosecco Jelly

Freshly Shucked Oysters with Prosecco Jelly, gingered honeydew melon, nori salt and fried noodle knots

To serve 1 dozen oysters

Prosecco Jelly (Makes approximately 550ml)

400ml good prosecco
150ml water
4 tbsp white sugar
4 titanium strength gelatin leaves

Method

1. Place wine, water and sugar in a small saucepan.

2. On a medium heat bring liquid to a simmer; stir until sugar has dissolved. Remove from heat.

3. In a large bowl of cold water soak gelatin leaves until soft.

4. When soft, remove gelatin leaves from water and squeeze out any excess moisture.

5. Add softened gelatin leaves to warm prosecco sugar mix and stir until gelatin leaves have dissolved.

6. Pour the prosecco sugar mix into a jelly mould of your choice (any shape will do) and refrigerate until firm.

7. Once set, remove from mould and roughly chop jelly into small fragments.

Gingered Honeydew Melon

One half average-size honeydew melon
1 tbsp freshly grated ginger
1 tbsp mirin

Method

1. Remove skin and deseed honeydew melon. Dice flesh into small cubes.

2. Place diced honeydew melon in a bowl and combine with ginger and mirin.

Nori salt

Method

Combine 2 tbsp Murray River salt flakes and 1 tbsp crushed, dried seaweed.

Fried Noodle Knots

To create your very own artistic noodle knots simply twirl individual (single) noodles and drop into hot oil. Fry until golden, drain well. Set aside to cool.

To Serve

Top each oyster with one teaspoon of prosecco jelly, followed by one teaspoon of gingered honeydew melon. Season with a small pinch of nori salt and garnish with a noodle knot.