East 33 to help Australia’s top chefs bring their oysters to life
Four top chefs have created limited edition condiments that accompany East 33’s Australian harvested oysters.
East 33 is a collective of Australian generational oyster farmers, who supply oysters to Australia’s finest restaurants, but has now put another notch in its belt by launching its Chef Series, which sees it collaborating with Neil Perry, Victor Liong, Alex Pritchard and Scott Pickett to bring its condiment creations to the chefs’ customers.
Each chef has designed a limited-edition condiment or accompaniment for East 33’s oysters, which will be available for delivery throughout March and April.
Each creation is limited to 250 bottles.
Perry is bringing out the rock oysters’ natural sweetness and saltiness by adding the acidity of desert lime in a salsa with spring onion and olive oil. Pre-orders are now open for his salsa bottles and are expected to be delivered by 15 March.
Perry will launch his new restaurant later this year.
Pritchard’s vinaigrette is being released on 17 March. It’s made with lemon myrtle, pink peppercorns and Meyer lemons.
Also being released on the 17th, is Pickett’s native pepper and verjus mignonette. This creation is a combination of pepperberry, lemon aspen, finger and dessert limes, eucalyptus and verjus.
From 7 April, Liong’s creation will be available: a ginger vinaigrette that recalls Cantonese cuisine. It consists of fresh grated ginger and light soy sauce to complement the brininess of the oysters.
Each bottle is sold as part of East 33’s seasonal tasting kit and holds 100 millilitres of the chefs’ exclusive accompaniments. Included in the $94 pack are two dozen premium seasonal oysters. Both shucked and unshucked are available.
Seasonal tasting kit’s by East 33’s are available for delivery to metro Sydney, Melbourne and Brisbane.
11th March 2021
