LITTLE TREASURES
Two dozen freshly shucked OYSA Oysters
80 grams Yarra Valley Caviar
4 tablespoons of Cupie Doll Japanese Mayonnaise,
2 tablespoons thickened cream
1 tablespoon S & B Wasabi
Method:
Mix mayonnaise, cream and wasabi to taste.
Arrange the chilled OYSA oysters decoratively on a serving platter.
Using a teaspoon, liberally spoon the cream sauce over each oyster in its shell then top with a generous serve of Yarra Valley Caviar.
Serve immediatley
Two dozen freshly shucked OYSA Oysters
80 grams Yarra Valley Caviar
4 tablespoons of Cupie Doll Japanese Mayonnaise,
2 tablespoons thickened cream
1 tablespoon S & B Wasabi
Method:
Mix mayonnaise, cream and wasabi to taste.
Arrange the chilled OYSA oysters decoratively on a serving platter.
Using a teaspoon, liberally spoon the cream sauce over each oyster in its shell then top with a generous serve of Yarra Valley Caviar.
Serve immediatley