Recipe by Michaela Uren of Forchefs

Ingredients:

Oysters with Shallots and La Barre Blood Plum Vinegar

• Oysters
• 1 Shallot, finely chopped
• 2 tsp sugar
• 5 tbs Blood plum vinegar
• Salt
• Freshly ground black pepper

Oysters with Chilli, Ginger and Coconut Vinegar

• Oysters
• 1/2 thumb-sized piece peeled ginger, finely, grated
• 6 tbsp Coconut vinegar
• 1 red chili, seeded, and, finely, chopped
• Fresh Coriander for garnish

Oysters Kilpatrick

• Oysters
• 2 tbs Worcestershire sauce
• 175g thin rashers bacon
• 2 tbs Flat-leaf parsley leaves
• Lemon wedges

Methods:

Oysters with Shallots and La Barre Blood Plum Vinegar

– Mix together in a small serving dish. Leave for 10 minutes & taste. Add more sugar if required.

Oysters with Chilli, Ginger and Coconut Vinegar

– Mix together in a small serving dish. Leave for 10 minutes & taste. Adjust accordingly

Oysters Kilpatrick

– Preheat grill on medium-high heat. Place oyster on a baking tray or heatproof plate.
– Sprinkle Worcestershire sauce over oysters. Top with bacon. Grill, for 5 to 8 minutes or until bacon is crisp. Sprinkle with parsley. Serve with lemon.