Use a Champagne or sparkling wine that you would serve to guests, as only a small amount is needed for the dressing and a glass of bubbly is the perfect accompaniment.
INGREDIENTS
16 fresh oysters, chilled
Dressing
2 tablespoons Champagne or chardonnay vinegar
5 tablespoons Champagne or Prosecco, chilled
1 tablespoon very finely diced shallot
1 tablespoon very finely diced cucumber
sea salt and freshly ground pepper
To assemble
200 grams rock salt
16 Chinese soup spoons
METHOD
Dressing: Combine the ingredients in a bowl and season.
To serve: Scatter the salt over a serving tray and nestle in the soup spoons. Place an oyster in each spoon and spoon over the dressing, making sure each oyster gets some of the shallot and cucumber. Serve immediately. Makes 16
Cook’s tip: For a real treat, buy fresh oysters in the shell. They should be tightly closed and smell briny and salty. Shuck the oysters or get your fishmonger to do this for you and place the oysters back in the half shell for serving.
Pantry note: Champagne or chardonnay vinegar is a light, mildly flavoured vinegar available from delis or specialty food stores.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.