French Onion Salsa Oyster Topper

Written By Natalie Kalinova
Oyster Topping Seaweed Vinegar

Fantastic on raw oysters

 

Ingredients

  • 4 Doz Sydney Rock Oysters*, freshly shucked

  • 5 french shallots 250g, finely diced

  • 1 bunch chives, finely chopped

  • 50g baby capers, drained from brine

  • ⅛ bunch dill, finely chopped

  • 100ml Seaweed Cider Vinegar

  • Salt to taste

  • Pepper to taste

  • 20ml Olive oil


* Great on any fresh raw oysters

Method

  • Mix french shallot, chives,capers,dill,Seaweed vinegar,seasoning and a splash of olive oil

  • Top the fresh oyster and serve

 
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Seaweed Vinegar Seaweed Vinegar
Seaweed Vinegar
$25.00

We bring mountains to the sea - Seaweed Apple Cider Vinegar with briny taste of the ocean.

Made with wild hand-harvested Australian Golden Kelp with more delicate taste comparing to most Kombu types

Perfect match to sashimi, amazing on raw oysters, mixed with any seafood - or just add it to the salad to elevate it to the next level.

Get obsessed - it’s amazing in desserts, try Salted Caramel Chocolate Cake

Natalie Kalinova
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