Oyster Cream

• 12 Unshucked Sydney Rock Oysters
• 10 g (¼ oz) Diced Fennel

Shuck the oysters, reserving the meat and juice. Sweat the fennel, celery and spring onion in a small saucepan with the grapeseed oil, being careful not to add any colour to the vegetables. Add the milk and bring close to boiling point, then remove the pan from the heat and add the oyster meat. Allow everything to infuse for 20 minutes while cooling. Strain the milk and discard the solids.