On Tuesday, March 29th, a special gastronomic workshop led by one of Croatia’s most prominent chefs, Hrvoje Zirojević, was held at the veranda tavern in Shikobika.
This workshop is part of the project “Mariston Oyster Branding-The Queen of Oysters”, whose purpose is to showcase the gastronomic potential and taste of Mariston oysters to the local community for this indigenous product. It was to encourage more attention. .. Everyone was pleased with the skills that Girojevic, known for his highly creative seafood dishes, gave Mariston Oyster different roles.
Chef Girojevic briefly explained the fascination with the sea and seafood. “I have been a passionate fisherman for over 30 years and have been most attracted to the smell of the sea and seaweed at low tide since I was a child. I have been trying to incorporate these scents into my cooking for the rest of my life. You can get them with Oyster. “
The workshop began with a presentation of Oyster Chips, a very rich snack with a very rich taste of sea, minerals and seaweed. After that, guests were able to see chef Girojevic’s first dish, a tuna carpaccio stuffed with hake liver and oyster ganache. The sea from oyster flesh and oyster shells is an integral part.
Next, ceviche made from white fish, shrimp and oysters was chilled and seasoned with oysters and gin tea to create a Mediterranean style. Finally, grated seafood pasta with frozen oysters was served, adding umami, along with creaminess after melting in contact with warm pasta. There was also Oyster Salt, a unique seasoning that connects Stone Salt and Mariston Oyster like a wall.
The dish was accompanied by Croatian wine selected by Croatian three-time sommelier champion Siniša Lasan. Lucatac was paired with ceviche, orange wine was served with carpaccio, rosé was served with pasta, and off-dried Gewürztraminer nicely softened the strength of the oyster chips.
“In the story about Mariston Oyster, through Hrvoje’s unique creative prism, we traced all the knowledge, experience and emotions in our deep and sincere commitment to this epic product. Close your eyes and guide someone. Like when you get him. Because you trust him. From a woman’s point of view, I would call each bite an ecstatic delay. – Nikorina Falchic, chairman of the Dubrovnik-Neretova County Crafts and Industry Council and chairman of the caterer’s guild, explained the impression of the workshop.
From a fun, educational and top-notch enthusiast’s point of view, Zirojević enjoyed pushing the boundaries by telling everything he had accumulated over his many years of research. This is an incentive for everyone who is ready to rate Mariston Oyster as a unique gem. With a big applause, Zirojevic thanked the caterers on arrival, which is just the beginning of the story of the gastronomic potential of Mali Ston oysters, and some of the presented elements of various oyster processing are found in their dishes. The future menu emphasized that you want it.
Prior to the workshop, shellfish farmers introduced themselves to a Dubrovnik caterer at a B2B meeting, where they exchanged experiences and strengthened relationships. At the meeting, we enjoyed fresh Mariston oysters and sparkling wine.
This gastronomic workshop is one of a series of workshops within the “Queen of Oysters” project, in order to make Mariston Oyster a “not to be missed” product when coming to Dubrovnik Neretova County. It targets various target groups.
This project is co-funded by the European Union from the European Maritime Fisheries Fund.
https://www.croatiaweek.com/uniqueness-of-mali-ston-oysters-taste-in-signature-dishes-by-hrvoje-zirojevic/ Uniqueness of Mariston Oyster’s taste in special dishes by Hrvoje Zirojević