INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar
Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced
Rock salt, for serving
12 freshly shucked Sydney rock oysters
Chervil sprigs, for garnishing
METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.
INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar
Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced
Rock salt, for serving
12 freshly shucked Sydney rock oysters
Chervil sprigs, for garnishing
METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.
INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar
Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced
Rock salt, for serving
12 freshly shucked Sydney rock oysters
Chervil sprigs, for garnishing
METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.
INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar
Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced
Rock salt, for serving
12 freshly shucked Sydney rock oysters
Chervil sprigs, for garnishing
METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.
INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar
Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced
Rock salt, for serving
12 freshly shucked Sydney rock oysters
Chervil sprigs, for garnishing
METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.
INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar
Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced
Rock salt, for serving
12 freshly shucked Sydney rock oysters
Chervil sprigs, for garnishing
METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.
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