Leeuwin Coast Akoya with Kaffir Lime Leaf and Shallot Oil

By Amy Hamilton


12 freshly shucked Akoya, on the half shell Recommendation: Akoya Oyster by Leeuwin Coast
Couple pinches sea salt flakes
Freshly cracked black Pepper (optional)
½ French shallot, finely sliced
30ml fresh lime juice
30ml shallot oil
1-2 fresh Kaffir lime leaves, finely julienned
1 fresh green chilli, finely sliced


  1. Mix all ingredients together and spoon over Akoya
  2. Leave to cure for 5-8 minutes
  3. Serve on the half shell and enjoy with a glass of Great Southern Riesling