OYSTERS WITH GINGER OIL AND GINGER VINAIGRETTE

SERVES 8 AS A STARTER

100g ginger, thinly sliced

1/ 2 cup (125ml) grapeseed oil 1 long green shallot, chopped 24 Sydney rock oysters, shucked Crushed ice, to serve

GINGER VINAIGRETTE

100ml rice wine vinegar 6cm piece (30g) ginger, fifinely grated 1 tsp caster sugar 1 tsp fifinely chopped chives,

plus extra to serve

To make the ginger oil, combine ginger and oil in a saucepan and bring to a simmer over medium-high heat. Simmer for 10 minutes, then remove from heat. Add shallot and stand for 2 hours or until completely cooled. Strain into a jar, discarding solids (oil can be stored, covered and chilled, for up to 1 month).

For the ginger vinaigrette, place all the ingredients in a bowl and whisk to combine.

Arrange oysters over ice in a serving bowl. To serve, spoon tsp ginger oil over each oyster, then 1 tsp ginger vinaigrette. Top with a pinch of extra chives.