Using local gin and dill with fresh oysters from Tasmania, this is a great recipe using some of Tasmania’s best produce.
- rock salt, for plating
- 24 oysters, shucked and in the half shell
- dill sprigs
- 1 tbsp chopped dill
- 100 ml extra virgin olive oil
- 50 ml rice wine vinegar or cider vinegar
- 20 ml lemon juice
- 1 tbsp eschallot, grated
- 1 tbsp cucumbers, grated (seeds and skin removed)
- 1 pinch sugar
- 20 ml gin
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Drink Tamar Ridge Kayena Vineyard Riesling 2010, Tamar Valley, Tas
"Traditionally, your fancy society ladies and gents might have downed bottles of Champagne with oysters – it’s a match as old as time itself (okay, not quite that old!). And being from Tasmania you could certainly happily pair one of the local sparkling pinot noir chardonnay blends with this dish – they’re some of the best examples in the land. However, I’m going to jump on the chance to match the dish with some local riesling. The dryness and crisp acidity mirror the best assets of the sparkling, but in addition you have the subtle spice and floral flavours of the riesling to help pick out the beautiful dressing. It’s like an extra splash of lemon juice on your oyster and who wouldn’t want that?" Dan Coward
To make the vinaigrette, place all ingredients into the jar. Shake all the ingredients together and allow them to infuse for 10 minutes. Shake again before using.
Spread the rock salt onto the serving plate, and arrange the oysters on top, each one with a spoon of the vinaigrette. Garnish with a sprig of dill and lemon.