- 2 dozen Sydney rock oysters, opened
- 1 ruby grapefruit, segmented
- 2 chillis, de-seeded
- 1 handful of mint leaves, chopped
- 1 tbsp caster sugar
- 1/3 cup extra virgin olive oil
Peel and segment grapefruit and slice into small pieces set aside in a bowl keeping any juices that run off.
Slightly warm vinegar and dissolve sugar into it and season with salt and pepper. Whisk in olive oil, add grape fruit and juices allow to cool, add very finely sliced mint and chilli. Top each oyster with a spoon full of dressing and serve over ice