CHAMOMILE & SARAWAK PEPPERCORN CREAM
100g heavy cream
4g dry chamomile flowers
2g cracked Sarawak pepper
2g gelatine
15 lemon juice
Oyster water from 4 oysters
Pinch of sea salt

CUCUMBER GELÉE
100g cucumber juice
30g green apple juice
2 finger limes
Zest of 1 lime
4g gelatine

OYSTERS
8 Pacific Gold Oysters or any small West Coast oyster

GARNISH
Blinis, as needed
4 borage flowers
4 oyster flowers or oyster leaves
2 finger limes
Cracked Sarawak pepper
Seaweed, optional
Ice cream salt
Extra-virgin olive oil

1. OYSTERS
Shuck the oysters and remove them from the shell by cutting through the muscle. Put the oysters in a small bowl making sure there are no shells and keep the oyster water in a separate small bowl. Reserve both in the fridge. Scrub the shells under cold water and keep flat on a tray in the fridge. Put the ice cream salt in the freezer so it is cold when ready to serve.

2. CAMOMILE & SARAWAK CREAM
In a small saucepan, bring the cream to a simmer. Pour over the chamomile and cracked Sarawak pepper and steep for 25 mins. Meanwhile, bloom the sheets of gelatine in ice water until soft. Remove from the water and dry on a paper towel. Once the cream has steeped, strain through a fine mesh and add the gelatine. Whisk until fully incorporated. Add the oyster juice, lemon juice and salt. Pour a teaspoon into the oyster shell and refrigerate for 25 mins or until the cream has set.

3. CUCUMBER & GREEN APPLE GELÉE
Bloom the sheet of gelatine in ice water until soft. Remove from water and dry on a paper towel. Juice the cucumber and green apple and pass through a fine sieve. Heat about ⅓ of the juice on low heat. Once warm, add the gelatine. Make sure it does not come to a boil. Mix until fully dissolved. Add that mix back to the rest of the juice. Incorporate the lime zest and finger limes and reserve somewhere cool.

4. ASSEMBLY
Put the oyster back in the shell filled with the cream. With a spoon, pour a little bit of the gelée right on top of the oyster. The gelée should set instantly. This can be done in advance. Add garnish before serving.

FINISHING & SERVING INSTRUCTIONS
In a serving bowl, make a bed of ice-cold salt and garnish with seaweed (optional). Place the oyster on top of the salt. Garnish with some borage flower, oyster leaves, finger limes, as well as drops of extra-virgin olive oil and cracked Sarawak pepper.