Steamed Oysters and Aged Apple Cider Emulsion



  • 1 garlic clove
  • 250 ml (9 fl oz/1 cup) aged apple cider vinegar
  • 100 g (3½ oz) brown sugar
  • 750 ml (26 fl oz/3 cups) grapeseed oil
  • 2 egg yolks
  • 12 Pacific oysters, unopened
  • bay leaf oil, to serve


Place the garlic, cider vinegar and brown sugar in a Thermomix or blender and combine on the highest setting to make a vinegar base. Stream the grapeseed oil into the vinegar at high speed. Add the egg yolks and continue processing on high speed until emulsified. Season with salt and pepper to taste.

Place the oysters in a stovetop steamer and steam on low for 4–5 minutes. Remove from the steamer. To serve, shuck the oysters and place on a serving platter. Drizzle the apple cider emulsion over the oysters and add 5 dots of bay leaf oil to each oyster. Serve immediately.