“Mignonette is a classic, but like all simple dishes, its beauty lies in using the best ingredients you can find,” says Nathan Sasi, chef and co-owner of Adelaide’s Leigh Street Wine Room.

This recipe makes enough for a few dozen oysters.

Ingredients

2 medium shallots, very finely diced

125 ml sparkling chardonnay

75 ml chardonnay vinegar

25 ml Champagne vinegar

Freshly cracked pepperberry, to taste

Freshly shucked Pacific oysters, to serve

Method

1.Combine shallots, sparkling chardonnay and vinegars in a bowl. Season with pepperberry to taste and stir to combine.

2.Serve oysters topped with 1 tsp mignonette.

Profile Nathan Sasi

Styling by Jeannel Cunanan

Ingredients

Method

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