serves
8
prep
5 minutes
difficulty
Easy
serves
8
people
preparation
5
minutes
difficulty
Easy
level
Ingredients
- 1 French shallot, finely diced
- 250 ml (1 cup) aged red wine vinegar
- 32 un-shucked Sydney Rock oysters
- rock salt, to serve
Wine pairing: Champagne Thiénot x Penfolds Cuvée, Champagne, France
Penfolds Bin 51 Riesling, Eden Valley
Instructions
1. Combine the shallot and vinegar in a small bowl.
2. Shuck the oysters, removing any small pieces of shell or grit. Spread the rock salt over the base of a large serving platter. Placing the oysters on the salt, spoon a teaspoon of dressing over the top and serve.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
