Albany Rock Oysters with Lime Pickled Cucumber & Tapioca

Method

1. Cook tapioca in a saucepan of boiling water until transparent (15-20 minutes).
2. Drain in a sieve and rinse under cold running water then drain and transfer to a container.
3. Slice the cucumber cheeks from the seeds and discard the seeds.
4. Finely dice the cucumber flesh to 2mm.
5. Add the diced cucumber to a small bowl with zest and juice of lime then season with salt and sugar to taste. Start with ½ tsp sugar and 2 pinches of flakey salt and work from there.
6. Allow the cucumber to sit for ten minutes, refrigerated to pickle.
7. After 10 minutes stir 4 tablespoons of the tapioca through the cucumber.
8. Refrigerate until ready to use, then top each oyster with a little and serve the rest on the side in a small bowl.