Is there a better meal on the beach than fresh seafood? For Oprah's Australian barbecue on Queensland's Whitehaven beach, superstar Australian chef Curtis Stone serves up oysters with a watermelon-based sauce. Get all of the recipes from this "barbie."
Servings: Serves 3
  • 12 oysters , shucked
  • 1/2 cup watermelon juice
  • 1/2 cup champagne vinegar
  • 1 cup champagne
  • 1 Tbsp. prepared horseradish
  • 1/4 cup peeled, seeded and small diced cucumber
  • 1/4 cup brunoise shallots
  • 1 Tbsp. freshly ground black pepper
  • 1 Tbsp. tarragon , chopped fine
  • Directions
    To make the mignonette, combine the watermelon juice, champagne vinegar, champagne, horseradish, cucumber, shallots and black pepper in a bowl. Mix until they are completely incorporated. If possible, allow the mignonette to rest overnight in the refrigerator.

    Fill a medium-sized bowl with crushed ice, then place the oysters in a circle around the inside of the bowl.

    Mix the mignonette well. Serve a tablespoon of the sauce into each oyster. Garnish with chopped tarragon.


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