Recipe Suzi Holtzhauzen Styling Kate Boswell Photograph Russell Smith Ingredients: 1 cup baby rosa tomatoes 1 small red onion, peeled and finely chopped juice of 1 lemon 30ml olive oil 1t Tabasco sauce 1T Worcestershire sauce 1t red horseradish a handful of fresh basil leaves sea salt and white pepper 24 medium fresh oysters, tightly closed Directions: To make a relish, halve the tomatoes and place in a large mortar with the chopped onion. Add all the remaining ingredients (except the oysters) and crush with the pestle. Place the raw oysters rounded-shell down on a grid over hot coals. The liquid in the oyster will collect in the bottom of the shell and evaporate as the oyster begins to smoke. The shells will open – be careful as some may pop open with pressure. Using tongs, remove the oysters from the fire. Cover your hand with a tea towel and firmly hold each oyster, insert a knife into the opening and slice off the flat part of the shell, discarding it. Loosen each of the oysters and turn them over in their shells. Spoon the relish over each one while still hot and serve. Serves 6 This recipe is from the February 2012 House and Leisure Food issue.