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.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Sign In
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 8,500+ magazines and newspapers.
Already a subscriber? Sign In
Barossa Valley
We hit the road for a weekend escape, exploring the best regional Australia has to offer. This month we head to the Barossa Valley in South Australia.
Legends of reinvention
As ultra-luxe hotel group Rosewood takes on three benchmark New Zealand lodges, MICHAEL HARDEN gets the read on this next chapter.
EVERYDAY
Easy entertaining, weeknight dinners and suppers to share, all made with speed, without sacrificing flavour.
Australia's most wanted
For love or money, building a wine collection pays dividends. NED GOODWIN reveals the Australian fine wines to put away.
MEET THE MAKER GREG LAMBRECHT
When US-based engineer Greg Lambrecht invented wine preservation system Coravin a decade ago, he changed the way we drink premium wine.
SANDALFORD
Following its recent reboot, this historic WA winery restaurant is ready to wine and dine a new generation of guests, writes MAX VEENHUYZEN.
PITZI
The team behind Fico trot out a chic new pasta bar which makes simplicity something special, writes ALIX DAVIS.
BATHERS' PAVILION RESTAURANT
A new era is dawning at a lower north shore landmark, writes MATTY HIRSCH, with an astute new recruit leading the way
VUE DE MONDE
A Melbourne icon emerges from a makeover refreshed and energised, writes MICHAEL HARDEN.
STEPHANIE ALEXANDER
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet chef, author and original cook's companion, Stephanie Alexander AO.