Salt District Beer Battered Oysters

With Omahu Valley Citrus Lime Marmalade Dipping Sauce

1 cup self-raising flour (ideally cold)

½ tsp Opito Bay Sea Salt

1 cup Salt District Party Wave Pale Ale

¼ cup plain flour

24 oysters canola oil (for frying)

Opito Bay Sea Salt

Heat a deep fryer up to 180°C. Alternatively, heat a deep pot of oil up to 180°C, ensuring you control the heat once it reaches this temperature. Place the self-raising flour and ½ tsp of salt in a bowl, then slowly whisk in the beer to form a smooth batter.

Lightly coat the oysters in the plain flour, then dredge through the batter and immediately place in the deep fryer. Only do a few oysters at a time so you don’t overcrowd the fryer. Cook until the batter is crispy and golden, then remove from the oil and drain on a wire rack. Season with a pinch of sea salt.

To make the dressing, shake together 3 tbsp Omahu Valley Citrus Lime Marmalade, 2 tbsp rice vinegar, 1 tbsp soy sauce and 2 tsp fish sauce in a jar until well combined.

Serve the oysters with the Omahu Valley Lime Marmalade dipping sauce and a cold glass of Party Wave Pale Ale.

Blackbeards Mussel Bites

With Cathedral Cove Macadamia Nut Cheese

2 cups Cathedral Cove Natural Macadamia Nuts (approx. 250g)

1 tsp salt

4 tsp nutritional yeast

4 tsp apple cider vinegar boiling water

210g packet of Blackbeards Smoked Mussels

10cm chunk of cucumber

Cover the macadamia nuts in boiling water and allow to soak for 3+ hours. The longer they soak for, the smoother your cheese will be. Drain the macadamia nuts and place into a high-speed blender. Add in the salt, nutritional yeast and apple cider vinegar along with ½ cup of boiling water to start with.

Blitz until smooth, adding a little extra water as needed. Once the cheese is smooth, place into a sieve lined with muslin cloth. Sit this over a bowl to catch any excess liquid and allow to strain for a few hours or overnight.

Cut the cucumber into 10–12 slices, depending on how many mussels you have. Spoon a dollop of macadamia nut cheese on top of the cucumber, then top with a smoked mussel. Store any leftover cheese in an airtight container. It can be used where you would usually use feta.