Melissa Palinkas' Rockefeller Akoya

Melissa Palinkas' Rockefeller Akoya
Melissa Palinkas


24 Leeuwin Coast Akoya

4 finely minced shallots

1kg spinach leaves

600ml thickened cream

1 cup grated pecorino

30ml lemon juice

50g butter

1 tbsp black pepper

30ml pernod

Salt to taste


  1. Thaw Akoya in fridge for 2hrs or 1hr on the benchtop before use.
  2. To shuck, pinch either side of the Akoya at the bottom to create a gap in the top of the shell. Using a blunt knife, insert the knife between the shell and the Akoya meat and gently separate. Repeat on the other shell to release the meat and keep the shells intact and hinged. Gently remove the green byssal thread by pulling sideways.
  3. Sweat the spinach leaves in a pan, drain, squeeze out excess moisture, chop, set aside.
  4. Melt butter and sauté shallots, add the Pernod and cook out the alcohol.
  5. Add lemon juice, cream, pepper and cheese, reduce by a third. Cool, then add spinach.
  6. Poach Akoya in warm salted water for a couple of minutes and place back into their shells.
  7. Spoon some Rockefeller sauce into each one, place in a hot pan and let the sauce heat up and bubble.
  8. Serve on some stones, eat out of the shells.