Monday, 24 November 2014


Fresh oysters is a great opening dish for any occasion, their clean pristine flesh reminds us of the ocean, it excites our taste buds and it adds a sense of luxury, carefree la dolce vita to the table.  And that is the main reason why they are always a first item on the menu in every respected Sydney establishment.

The beauty of oysters is that they don't require cooking, although I like to serve them with some tasty vinaigrette or simply with the wedge of a lemon on the side.

lovely starter of fresh oysters+balsamic venaigrette

For 8 people you need:
3 dozen oysters (I am being generous here)
1 shallot chopped very finely
5 tbs of balsamic vinegar
1 teaspoon of lemon juice
¼ teaspoon of white sugar
½ teaspoon of light soy sauce
Freshly cracked black pepper

Arrange the oysters on a bed of crashed ice or rock salt slice the lemon into wedges and place it between the oysters, pour vinaigrette in a small round dish and place it in the centre of the plate.


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