DISH 1: Ponzu Oysters INGREDIENTS: 50g soya sauce 75g mirin 30g rice vinegar 20g yuzu juice 20g ginger peeled and blanched Half-dozen oysters Red chilli Scallions Seaweed METHOD: 1. For the dressing simply combine all the liquid with the blanched ginger 2. Shuck (or let your fish monger do this for you) half dozen of your favourite oysters (my favourite is Flaggy Shore as they are small and sweet). 3. Garnish with the ponzu dressing and some finely sliced scallions and chilli — Dish 2: Tempura Oysters INGREDIENTS: Oysters Tempura batter Flour 200g mayonnaise 100g truffle paste 20ml oil Seasoning METHOD: 1. Open your oysters, wash and dry on a cloth. 2. Make up your tempura batter mix. You can use Blue Dragon tempura mix (Asian market) just add water to the mix. 3. Turn on your fryer to 170 Degrees. 4. Lightly dust the oysters in plain seasoned flour, then coat in the batter and deep fry for 1-2 minutes until golden brown. Remove and season. 5. For the truffle emulsion simply mix some mayonnaise with truffle paste and a little truffle oil to taste.