Raw Oyster, Fresh Passion Fruit, Diced Red Chili and Shallot, Mango Beaujolais Vinegar

Russell Bateman

Russell Bateman

3rd February 2011
Russell Bateman

Raw Oyster, Fresh Passion Fruit, Diced Red Chili and Shallot, Mango Beaujolais Vinegar

Raw Oyster, Fresh Passion Fruit, Diced Red Chili and Shallot,
Mango Beaujolais Vinegar. By Russell Bateman

Ingredients

  • Raw Oyster, Fresh Passion Fruit, Diced Red Chili and Shallot,
  • Mango Beaujolais Vinegar
  • Dressing;
  • 15g Diced Red Chili
  • 15g Diced Shallot
  • 2 Passion Fruits
  • 100g Mango Vinegar
  • Carmague Salt
  • Coriander Cress

Method

Raw Oyster, Fresh Passion Fruit, Diced Red Chili and Shallot,
Mango Beaujolais Vinegar

One Community. One Purpose. Powered by You.

In this industry, we look out for each other. That’s what being a chef is all about - shared graft, shared passion, shared success. And for the past 17 years, The Staff Canteen has been your space to connect, to learn, to be inspired - a tribe built by chefs, for chefs.

• 5,000+ recipes to sharpen your skills.
• 2,000+ videos to fuel your creativity.
• 1,000+ features sharing the real stories of this industry.
• Daily industry news as it happens.
• Hospitality’s largest social media platform - connecting over 560,000 followers worldwide.
We know times are tough, and every kitchen’s feeling it. But if we stand together, we’ll get through it - and we’ll come out stronger.

Think of it as buying the community a coffee - just £3 to keep us going.
Your support keeps this space free, independent, and dedicated entirely to you and your industry. Together, we can keep inspiring chefs everywhere.

Chip in £3, drive us forward, and keep the community strong. Thank you.

We’re in this together. And together, we move forward.