Ingredients

• 12 oysters (freshly shucked)
• 10 strawberries
• 100ml soda water
• 50ml balsamic vinegar
• 1 vanilla pod
• 3 gold sheets of gelatine (soaked in ice cold water)

Utensils

• 12 porcelain spoons
• 1 plastic tray
• 1 small metal cutter

Method

1. Without any oil, pan-fry the strawberries with the vanilla pod in a pan.

2. Once the strawberries have warmed up, add the balsamic vinegar and reduce.

3. Add the mixture to a blender and blend with the soda water.

4. Add the gelatine to the mixture and let it set on a plastic tray for at least 5 hours.

5. Once the mixture has set, use a small metal cutter to cut it into disks small enough to fit the base of the porcelain spoons.

6. Top the disk with a fresh oyster and a little olive oil.

Chef Rob Staedler is the Executive chef of Kitchen @ The Hidden Host, a private dining company which creates customised menus for its clients. For more information, call 6410-9026 or visit www.thehiddenhost.com.