The DECADENT DOZEN
Gourmet Traveller|August 2022
Oysters are the ultimate indulgence. Here, we prepare the briny bivalve 12 ways with the perfect drink to match.
DOMINIC SMITH
The DECADENT DOZEN

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.

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