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.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!