Story: Cooking Akoya with Chef Will Meyrick
Episode: Episode 5
Presenter: Georgia Moore
Air Date: 15th May 2022
- The pristine waters around the West Australian coastline are the perfect location to grow our Akoya – a seafood treasure native to WA.
- They are delicious cured, cooked or raw and can be complemented by a multitude of other flavors. It boasts a delicate and tender texture with a fresh ocean taste.
- Growing on dropper lines that create a reef-like home for all manner of marine life similar to mussels - Akoya are deep water animals that are actually quite social. They like to grow together, which is why you find them grouped together as you pull them out of the water.
- The Leeuwin Coast Akoya are snap frozen as soon as they are harvested to ensure we lock in optimal freshness and quality. This enables our highly skilled farm team to always harvest the Akoya when they are in peak condition.
- We harvest our Akoya at around 15 months of growth to allow for the optimal, most delicious taste and texture.
- Leeuwin Coast has made a long-term business-wide commitment to reduce carbon emissions contributing to carbon neutrality.
- Shuck oyster from frozen.
- Bring boiling salted water up to the boil and blanch a few oyster at time for 40 seconds.
- Refresh in ice cold water, and then clean the beard.
- set aside and keep on damp cloth.
- Rinse and clean the shell from any meat or parasite that has attached itself to the outer shell dehydrate for 30 mins until the shell has dried.
- Combine all ingredients together for the buttermilk dressing except the garlic that needs to be micro planed and then whisk in until all ingredients are emulsified.
- Blanch the coriander and sea parsley and refresh in ice cold water.
- Rinse dry and then blend with oil, green chili and salt.
- Place rock salt or pebbles on the plate and add the akoya shell.
- Place an oyster into each shell and pour buttermilk dressing on just cover.
- Pour one/two drops of the sea parsley oil on top and then garnish with pick sea parsley.
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