Akoya with Wild Scampi Caviar, 'Nduja, Fermented Orange, Macadamia and Finger Lime

Akoya with Wild Scampi Caviar, 'Nduja, Fermented Orange, Macadamia and Finger Lime
Rohan Park


20 Leeuwin Coast Akoya

1x 25g tin wild scampi caviar (alternatively premium sturgeon caviar or supermarket grade lumpfish caviar)

2 tsp good quality red miso

2 tsp bitter orange marmalade

250ml buttermilk

250ml macadamia milk

15ml Great Southern Grove olive oil

3 drops lemon myrtle essential oil (or dried lemon myrtle powder)

2 tbsp 'Nduja

4 large finger limes, gems removed and deseeded

100g macadamias, roasted

Salt to season


Akoya Preparation

Our Akoya are steamed in a combi oven for 7 minutes until the shells pop and they can then be shucked and removed with ease. At home you can achieve this by simply poaching them.

Shuck Akoya, removing beard and then refreshing in ice cold lightly salted water. Bring a pot of water to the boil and prepare an ice bath. Reduce water to a heavy simmer and add your Akoya, blanching them for 3 minutes and then removing them from the pot into your ice bath.

Once cool remove your Akoya from the ice bath, toss in good extra virgin olive oil and set aside in the refrigerator until ready to serve.

Buttermilk Dressing

Mix buttermilk, macadamia milk, olive oil and lemon myrtle and salt to taste. Put to one side with the rest of your ingredients ready to serve.

Macadamia Crumb

Roast macadamias on a tray at 175°C in oven for 10 minutes or until lightly golden brown. Allow nuts to cool completely. Pulse nuts carefully in a food processor until a breadcrumb or couscous consistency, being careful not to take the crumb to a paste.

Alternatively you can chop your nuts roughly with a knife. Season lightly with salt and put to the side with your other ingredients.

Final Steps and Plating Up

Bring your 'Nduja to temperature in a small to medium saucepan until just starting to sizzle. Add Akoya to pan and warm through with the 'Nduja gently being careful not to overheat.

While Akoya are heating place a swipe of miso and bitter orange marmalade down the centre of your plate with a nice bed of macadamia crumb for your Akoya to sit on.

Next you can place your Akoya with a little of the warm 'Nduja around the plate on top of the macadamia.

To garnish the Akoya place a small amount of caviar and finger lime gems on each of the Akoya.

To finish dress the plate with your buttermilk sauce being sure to stir thoroughly so the oils are evenly spread through.

As a final touch you can use chive or any soft herb that you like as a garnish