Oysters with cucumber and chardonnay mignonette
SERVES 4-6 // PREP TIME 10 MINS (PLUS STANDING)
2 Lebanese cucumbers (100gm each), halved lengthways, seeds removed, finely chopped
1 golden shallot, finely chopped
125 ml (½ cup) Forum chardonnay vinegar (see note)
½ tsp ground white pepper
2 dozen oysters, shucked
1 Place cucumber, shallot, vinegar, and pepper in a small bowl; season with sea salt and stir to combine. Refrigerate for 2 hours or if time permits, overnight.
2 Serve oysters on a platter with cucumber and chardonnay mignonette dressing in a bowl in the middle; top each oyster as desired.
Note Forum, a delicate Spanish chardonnay vinegar, is available from specialty food shops, Simon Johnson and select delicatessens. If unavailable, substitute white wine vinegar.
Wine suggestion 2013 Louis Roederer Blanc de Blancs Champagne, Reims, France. Why? The 100 per cent chardonnay-based Champagne complements the fresh and lively notes of the cucumber and chardonnay mignonette.
Oysters with prawn tartare and tarragon vinaigrette
SERVES 4-6 // PREP TIME 15 MINS
12 green king prawns, heads and tails removed, deveined, finely chopped
2 golden shallots, finely chopped
This story is from the August 2022 edition of Gourmet Traveller.
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This story is from the August 2022 edition of Gourmet Traveller.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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