• Sydney Rock oysters with Mignonette dressing (Chris Abbott)Source: Chris Abbott

The Sydney Rock oyster was first harvested for the lime in its shell, but they have since been rightfully recognised as some of the best oysters in the world. This classic shallot vinegar is the perfect accompaniment to the Sydney Rock’s characteristic rich sweetness.




Skill level

Average: 2.8 (2 votes)


  • 1 French shallot, finely diced
  • 250 ml (1 cup) aged red wine vinegar
  • 32 un-shucked Sydney Rock oysters
  • rock salt, to serve

Cook's notes

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.


Wine pairing: Champagne Thiénot x Penfolds Cuvée, Champagne, France

Penfolds Bin 51 Riesling, Eden Valley

1. Combine the shallot and vinegar in a small bowl.

2. Shuck the oysters, removing any small pieces of shell or grit. Spread the rock salt over the base of a large serving platter. Placing the oysters on the salt, spoon a teaspoon of dressing over the top and serve.


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