Oyster Forestierre
Marion Trethewey - Oysterbeds

Ingredients
12 Swiss Brown or Large White mushrooms
1 small brown onion, finely diced
1/4 cup fresh breadcrumbs
2 Tbspn parsley, tarragon or thyme
1 egg lightly beaten
6 Pacific Oysters
freshly ground pepper
1 tspn soy sauce/magi

Method
Chop oysters, reasonably small and combine gently with the remaining ingredients.
Remove stem from mushrooms and fill with the mixture .
Place into a hot oven for 10 minutes or under a moderate grill until set and browned

Bon Appetit!

Seared Sashimi Tuna
Tony Ford - Boston Bay Wines

Ingredients
The quality of your tuna will make or break this recipe. Inferior cuts are not suitable.
Southern Bluefin Tuna fillet (500grams) cut into desired length/shape.
1/2 cup light soya
1/4 cup honey
200g sesame seeds
Knob of butter
Wasabi paste

Method
Marinate the tuna pieces for half an hour in a mixture of 1/2 cup light soya and 1/4 cup honey.
Sear for 3 seconds each side of the tuna on a flat hot pan with a knob of butter.
Place back in marinade and chill for ten minutes to thicken the honey.
Toast sesame seeds in a moderate oven, stirring until golden brown. It is important to take the time to toast the seeds until a tan colour.
Use the marinade in a similar fashion to an egg wash to coat the tuna and then crumb the tuna with the sesame seeds and wrap tightly in glad wrap.
Chill for 10 minutes then remove the gladwrap and carefully slice tuna. Avoid seeds on the face of each slice.
Garnish with wasabi and light soya.

Mocean Sea Feast - Local Abalone
Hardy Weyrauch - Mocean Café Restaurant

Abalone is always on the menu at Mocean Cafe.
The blacklip wild abalone is brought live fresh from the boat from Streaky Bay Marine Products.

Method
Freshly shuck the meat from the shell and give it a heavy blow with a meat mallet until the muscle relaxes.
Trim the legs off the body and then slice the meat thinly. Tenderise these pieces again. Warm a pan with a generous dab of butter and a little canola oil, bring to boiling point and then throw the abalone meat in the pan.
Flash fry for maximum 30 seconds. Serve on a bed of tomato, avocado and wild rocket salad dressed with fresh lemon juice and olive oil. This is the best way to experience the true flavour of abalone.
Alternatively, as a favourite of the Streaky Bay abalone divers, prepare the abalone meat as above and then poach the flesh in a lemon myrtle and coconut broth.
The broth consists of fish stock, a few drops of fish sauce, coconut milk and lemon myrtle leaves. Fry some garlic and ginger off first and then add other ingredients. Poach the abalone for about 30 seconds or until the meat starts to curl. This method adds another subtle layer of flavours.