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The Pick 'n Pay Knysna Oyster Festival is in full swing and De Grendel is attending! Join us at 18:00 today, Wednesday 8 July 2015, at the Flavours of Knysna served with Tabasco event. This is the night when some of the best restaurants in Knysna,  Sedgefield and surrounds compete for the titles for the ‘Best Dressed Oyster’ and ‘Best Dressed Stand’ with a tantalizing show of oyster preparations and stands,  judged by a prestigious panel of South African and International Judges. 


Get shucking and try our perfect oyster recipe!

Tempura oyster recipe

12 oysters

50 grams cornflour

Tempura batter

100 g rice flour or cornflower

½ teaspoon baking powder

Pinch of salt

75ml De Grendel MCC

25ml sparkling water

Apricot chilli purée

8 dried apricots

1 red chilli deseeded (less if you don’t want to much heat)

50g sugar

Pinch salt

60 ml De Grendel MCC

40 ml orange juice

To make the apricot purée

Roughly chop the dried apricots and chilli and place in a saucepan with the sugar and mcc and orange juice. Cook until the dried apricots are soft and then blend into a thick smooth purée. Allow to cool

To make the batter

Mix all of the ingredients in a bowl and whisk. Do not over whisk as this will knock out too much of the bubbles from the MCC. Look at the consistency and adjust accordingly. If it is too thick add more water and if to thin add more flour.

Open the oysters and dredge the oysters in the 50grams of cornflour and then dip into the batter and fry for around 2-3 mins or until crispy. Drain on paper towel

To Plate

Spoon some of the apricot purée into the oyster shell and place the hot tempura fried oyster on top garnish with coriander micro herb and serve with a glass of De Grendel MCC.


July 07, 2015