Kirrihill Regional Riesling 2023, Clare Valley $19

Makes: 2 dozen (24) oysters

Total Time: 15 minutes (without shucking)

By Adam Liaw, Good Food

INGREDIENTS

• 2 dozen Pacific oysters, shucked
• 2 tbsp walnut oil
• 150ml dry riesling
• ½ tsp flake salt

METHOD

Arrange the oysters on a platter of ice and place the walnut oil, wine and salt in three separate bowls on the same platter. To eat the oysters, just add a few drops of the walnut oil, a teaspoon or so of the riesling and a tiny pinch of salt and pop straight into your mouth.

Alternatively, construct the oysters prior to your guests arriving, walnut oil first then riesling and salt, Sprinkle a little watercress randomly across the dish before serving.

Tip: A "wet salt" is great for serving oysters. Mix rock salt and cooking salt together and moisten with a little water until a thick paste forms. Pile it up on a serving plate and chill. It will keep your oysters upright and cold and won't melt and leak like ice can.

Tip: When serving oysters during summer, make use you choose the spawnless varieties, ask your local fishmonger for advice.

For the recipe with photo directions click thislink: