INGREDIENTS
- 60ml white balsamic vinegar
- 1 teaspoon yellow mustard seeds or 1 teaspoon seeded mustard
- 2 shallots, finely diced
- 1/2 lemon, zest and juice
- 4 tablespoons gin
- 120ml extra virgin olive oil (Rio Vista Nothing But Olive Oil recommended)
- 12 freshly shucked oysters (Coffin Bay or any local variety)
- Fresh dill, for garnish
Serves 2–4
METHOD
Mignonette
- In a small saucepan, bring the white balsamic vinegar to a simmer. Add the mustard seeds, then remove from heat and allow to cool. (If using seeded mustard, skip this step).
- In a mixing bowl, combine vinegar and mustard seed mixture (or seeded mustard), shallots, lemon zest and gin. Stir well to incorporate.
- While whisking continuously, slowly drizzle in the extra virgin olive oil to emulsify the dressing.
- Taste the mignonette and add lemon juice to taste.
To Serve
- Arrange oysters on a bed of rock salt.
- Spoon a small amount of the mignonette over each oyster and garnish with dill.
Join Jane Reilly and Head Chef Eddie Noble as they showcase the best-kept food secrets of Norwood Payneham & St Peters—explore local favourites, discover signature dishes and download the free Recipe Card Booklet to try them at home. Visit npsp.sa.gov.au for more.
