Callum heads to glorious Smoky Bay on the Eyre Peninsula to cook up some delicious seafood recipes for the holiday season.
The area’s pristine waters are fed by the cool, nutrient-rich Southern Ocean, giving freshly harvested oysters a wonderful flavour. It is also well known for King George whiting which highly prized as one of Australia’s best-tasting fish.
Keeping in mind that holiday entertaining can be stressful some, Callum cleverly creates two dishes that require no cooking whatsoever – Oysters with Coriander and Chilli dressing and King George Whiting Crudo with Buttermilk Dressing.
With these two recipes you will be able to enjoy the company of your friends and family instead of being chained to a hot stove!
King George Whiting Crudo with Buttermilk Dressing
500g Sashimi grade King George Whiting, de-boned – slice finely, arrange on a plate and keep in the fridge to cool until ready
Salad and dressing for the salad:
1 Lebanese cucumber – slice
1 Bulb fennel, finely shaved
1 shallot, finely shaved
2 Ruby grapefruit, segmented
Then mix equal parts extra virgin olive oil and lemon juice into the salad
Buttermilk dressing for whiting:
1/3 Cup buttermilk
Finely grated zest and juice of a lemon
2 Tablespoons extra virgin olive oil
Pinch flake salt
1 Clove garlic, finely grated
Spoon the buttermilk dressing over the whiting slices
Place the salad in a mound on top of the whiting
Sprinkle fresh herbs like mint and pink peppercorns on top
Oysters with coriander and chilli dressing:
2 dozen oysters
Cover a breadboard with a layer of rocksalt and place oysters on top.
Juice of 3 limes
1 Tablespoon fish sauce
2 Tablespoons brown sugar
1 Long green chilli or red chilli (to taste)
3cm grated ginger
1 tablespoon of sliced coriander stems
Mix and let sit for two minutes to infuse
Place about ½ a teaspoon of the vinaigrette on each oyster
Dress breadboard with lime wedges and coriander leaves