Agnes ★ 4.8
Agnes on Agnes Street, Fortitude Valley cooks every plate over Queensland wood. No gas, no electricity in the kitchen; ironbark, apple wood, cherry, olive.
History
The finger lime (Citrus australasica) is a native rainforest understory citrus from south-east Queensland and northern New South Wales. Indigenous people harvested wild finger limes for thousands of years; Quandamooka traditional knowledge holders used them as bushtucker citrus. Commercial cultivation began in the 1990s following research at the Department of Primary Industries; the fruit was promoted internationally as lime caviar and now exports to over 30 countries. Brisbane chefs were early adopters: Joy, Agnes and ecco bistro feature finger lime on oyster service.
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. Finger lime is a native Australian rainforest citrus; buy from Rocklea Markets when in season Sep-Mar.
Where to eat finger lime
Finger Lime in Brisbane
Joy ★ 4.8
Joy is the 10-seat counter on Ann Street in Fortitude Valley. Sarah Scott runs short and long tasting menus with Japanese cadence, two seatings only.
e'cco bistro ★ 4.7
Philip Johnson e'cco bistro has run since 1995, now at Haven in Newstead since 2018. Modern Australian with Queensland seafood and wood-fired technique.
More cities are in research. Want finger lime covered somewhere specific? Tell us where you want to eat.