Food Styling Raphaella Frame Food Production Hideki Maeda Decor Styling Henrique Wilding Decor Styling Assistant Shelly Bergh Photograph Sean Callitz Ingredients 5 fresh oysters in the shell 2 cups crushed ice 5 fresh coriander leaves 1/4t chilli paste 1/2t yuzu juice 1/2t lemon juice salt Serves 5 Directions Remove the oysters from their shells, rinse under cold water and drain. Arrange the oysters in their shells on a serving dish filled with the crushed ice. Place a coriander leaf in the middle of each oyster and top with a small dollop of chilli paste. Drizzle with the yuzu and lemon juices, and sprinkle with salt to taste. Recommended wine pairing: Silverthorn Genie Rosé Brut 2007 – WB This recipe is from the February 2011 House and Leisure Food issue.