History
Citrus australasica, the finger lime or caviar lime, is a thorny understorey shrub of lowland subtropical rainforest, native from the area around Brisbane to the Clarence River in New South Wales. Its fruit is grown as a commercial crop and has been popularised as a gourmet bushfood, its pearls called lime caviar. In Brisbane, e'cco bistro serves oysters with ponzu and finger lime, Donna Chang raw kingfish with chilli and finger lime, and Blackbird a honey bug with finger lime and shallot mignonette.
Book a food experience
Tours, tastings and classes from the cities on this page, bookable on GetYourGuide.
Make it at home
Ingredients
- 12 fresh Sydney rock or Moreton Bay oysters
- 3 finger limes (caviar pearls extracted)
- 1 small French shallot (brunoise)
- dash of olive oil
Method
- Shuck oysters; reserve in shells.
- Combine finger lime pearls, shallot and olive oil.
- Spoon over the oysters and serve on crushed ice.
Tip from the editors. Add the pearls just before serving; they burst with a tangy, lime-like flavour as they are chewed.
Where to eat finger lime
Finger Lime in Brisbane
e'cco bistro ★ 4.7
e'cco bistro opened in 1995 and now sits at Haven in Newstead, cooking premium Australian seafood and seasonal produce with wood-fired technique.
Donna Chang ★ 4.5
Donna Chang gives the centuries old traditions of Cantonese and Sichuan cuisines a modern approach, inside a heritage-listed former bank on George Street.
Blackbird Bar & Grill ★ 4.4
Blackbird is a riverfront restaurant at 123 Eagle Street, open 7 days a week for lunch and dinner, with an outdoor terrace and three private dining rooms.
More cities are in research. Want finger lime covered somewhere specific? Tell us where you want to eat.