Oysters & Ponzu Dressing

50 ml lemon juice
100 ml soy sauce
200 ml rice wine vinegar
4" piece dried konbu seaweed
1 small daikon
1 large cucumber

Wipe konbu clean with a damp cloth.
Refrigerate with all liquid ingredients for minimum 2 days.
Peel daikon and dice into 3 mm cubes.
Peel, deseed cucumber and dice into 3 mm cubes.
Serve freshly opened oysters with a teaspoon of cold ponzu dressing, daikon and cucumber.

Onion Compote

5 kg brown onions
250 g Girgar butter
120 g honey
125 ml De Soto Sherry vinegar
50 g salt

Peel and finely slice onions.
Sweat with butter and salt until translucent then caramelise over a medium-high heat, stirring continuously (at least 40 minutes).
Add honey and vinegar when the onion becomes dark brown and continue cooking until it has taken on an almost jam-like consistency.

Suggestion: Serve quinelles of cold onion compote with slices of good quality chevre on thin croutons.

Sweet Dill Sauce

500 g whole egg mayonnaise
30 ml chardonnay vinegar
70 ml simple sugar syrup
65 g dill

Finely chop dill and whisk all ingredients to combine.

Beetroot Carpaccio In Red Wine

1 kg beetroots, peeled
250 g honey
500 ml red wine
500 ml water
1 orange, juiced
1 lemon, juiced
20 g black peppercorns
20 g ginger, sliced
3 g cardamom pods
1 cinnamon quill

Slice beetroot to 1 1/2 mm thickness using a mandolin or electric slicer and spread out in a shallow tray.
Tie all aromatics in a muslin bag and place in a pot with honey.
In a separate pot bring the remaining liquids to a simmer.
Lightly caramelise honey over a medium-high heat then whisk into the heated red wine mixture.
Bring to the boil then immediately pour over beetroot.
Allow to cool then refrigerate overnight before using.

Suggestion: Strain, lay out carpaccio, brush with extra virgin olive oil and season with maldon sea salt. Serve with witlof, watercress and baby herb salad with honey & mustard vinaigrette and crumbled roquefort.

Buerre Blanc

1 L fish stock
100 g eschallots, finely sliced
5 limes, juiced
500 ml white wine
2 bay leaves
6 peppercorns
500 g butter, diced

Bring all ingredients except butter to the boil in a medium saucepan.
Reduce over medium heat to 200 ml then strain through a fine chinoise.
Gradually add butter over low heat, whisking continuously until completely emulsified.
Season to taste.

Suggestion: Drizzle over saffron-infused crab tarts served with baby asparagus and shizo.