Elegance Oysters

Chef Alan Campbell shares his favourite oyster recipe!

  • Recipe courtesy of Alan Campbell, Chef and Owner of Elegance 148 on Elles, Invercargill - 03 216 1000


  • 1 dozen fresh Barnes Wild Bluff Oysters
  • Juice and zest of 1/2 a lemon
  • Juice and zest of 1/2 a lime
  • 90 mL crème fraiche
  • Salt and cracked black pepper
  • Fennel sprigs


Zest and juice the lemon and lime. Mix together the crème fraiche, lemon juice, lime juice, half of the lemon zest and half of the lime zest. Season to taste with salt and cracked pepper.

Place each oyster in its own shell or on a serving spoon and top with the crème fraiche mixture. Place one small sprig of fennel and one strip each of the lemon and lime zest onto each oyster.

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