The toppings on our oysters are a chilli, coriander and lime juice combination; watermelon hearts with a squeeze of lime and a grinding of black pepper; and strawberry ice rounded off with black pepper and decorated with mini hearts cut from fresh strawberrys. The decoration on the plate is cut out of watermelon using a bigger cookie cutter.
Strawberry ice (makes 1½ cups)
½ cup water ¼ cup sugar 500g strawberries 2T lemon or lime juice
Boil the water and sugar for 3-5 minutes to dissolve the sugar and allow to cool. Puree the strawberries and mix with the sugar syrup. Mix in the lemon or lime juice. Pour mixture in a stainless-steel container (freezes faster) and place in the freezer for 6 hours, beating once or twice to break up the ice crystals. If you have an ice-cream mixer, churn the mixture until it is firm enough to scoop.