Compiled by Neil Roake, Food production Hideki Maeda, Marina Walsh, Food styling Raphaella Frame, Photograph Sean Calitz. For the creamy wasabi: Ingredients: 1 egg yolk 5ml rice vinegar 100ml oil 1t lemon juice 20g wasabi paste salt and pepper Method: Place the egg yolk in a bowl with the rice vinegar and beat until thick. Gradually add the oil in a thin stream while beating continuously. Add the lemon juice and wasabi paste, and beat. Season with salt and pepper to taste. For the oysters: Ingredients: 4 fresh oysters 100g shredded filo pastry vegetable oil for deep frying 2 types of kelp for garnishing 2t creamy wasabi Method: Remove the oysters from their shells, and set the shells aside. Rinse the oysters under cold water and drain. Wrap each oyster in a quarter of the shredded filo, turning it in different directions four or five times to make sure it is completely covered. Wrap the oysters with a clean, damp tea towel to prevent the filo from drying out. Fill a medium saucepan with about 8cm of oil and heat to a moderate temperature. Deep-fry the oysters for three to four minutes and drain on paper towels. Serve the oysters in the empty oyster shells lined with kelp, and top with creamy wasabi. Serves 4 Recommended wine pairing: Oak Valley Sauvignon Blanc 2009 This recipe is from the February 2011 House and Leisure Food issue.