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Oysters Three Ways


Preparation AND COOKING 30 minutes

Wine Matches Peter Bourne
‍Photography Louise Lister

Bloody Mary Oyster Shots

1 cup tomato juice
⅓ cup vodka
1 stick celery, cut into 8 lengths
1 tsp Tabasco sauce
1 tsp Worcestershire sauce
8 oysters on half shell
1 fresh small red chilli, sliced thinly


1 Place 1½ tablespoons of the tomato juice and 2 teaspoons of vodka in each of the eight shot glasses.

2 Place a baton of celery into each glass; season with a dash of both sauces then a little pinch of salt and pepper.

3Top oysters with chilli; serve with shots.

Cucumber, Ginger & Sesame Oysters

2 tbsp Japanese soy sauce
1 tsp sesame oil
1 tbsp mirin
1 tsp white (granulated) sugar
8 oysters on half shell
2 tsp pickled ginger, cut into long
thin strips
1 mini cucumber (Qukes), cut into long=,
thin strips
1 tsp black sesame seeds


1 Stir soy sauce, oil, mirin and sugar in a small saucepan over low heat until the sugar dissolves. Allow to cool before dressing the oysters, then top with ginger, cucumber and sprinkle with seeds.

Passionfruit & Lime Oysters

1 tbsp passionfruit pulp (1 passionfruit)
1 makrut lime leaf, shredded finely
1 tbsp lime juice
8 oysters on half shell
micro coriander leaves


1 Combine passionfruit pulp, lime leafand juice in a small bowl.

2 Top oysters with passionfruit mixture then coriander.

Wine Match

2013 Swift Vintage Cuvée, Orange, A$53

Some would argue that oysters are best served unadorned but this compelling trio turns the notion on its head. The complexity of the three quite different recipes calls for an equally multilayered wine and the 2013 Swift is just that. It’s a chardonnay-led blend with pinot noir providing structure and drive. The Bloody Mary shot needs all that power, while the Asian-influenced oysters with a spike of ginger pick up on the energy of the chardonnay component. The passionfruit and lime dressing is likewise in sync with the chardonnay’s vigour and panache.