Ingredients
24 NZ Bluff Oysters
Ice
SIDS SALT & PEPPER to taste
FRENCH STYLE:
2 tbsp champagne
1 shallot, thinly sliced
1 tbsp lemon juice
Pink pepper
ENGLISH STYLE: (Gin & Tonic)
1 tbsp gin
1 tbsp tonic
Thinly sliced cucumber
JAPANESE STYLE:
50 ml dashi
1 tbsp rice vinegar
1 tsp brown sugar
Chopped chives
NORDIC STYLE:
¼ green apple, finely chopped
1 shallot, finely chopped
2 tbsp apple cider
½ tsp brown sugar
LEBANON STYLE:
1 shallot, finely chopped
2 tbsp white wine vinegar
Pomegranate arils
Za’atar
Directions
For each dressing, combine the ingredients.
Shuck the oysters using an oyster knife, then detach the meat from the bottom of the shell with a spoon. Remove them from the shell and collect the liquid. Set the oysters aside. Keep the lower halves of the shells and rinse them. Pour the oyster liquid through a fine sieve.
Divide the oyster liquid between the dressings.
Arrange the oyster shells on a bed of ice cubes in a shallow bowl or plate. Place the oysters in each shell. Spoon about 2 tsp of the dressing over each oyster. SIDS SALT & PEPPER to taste. Serve immediately!
