Name: Chandon Étoile with oysters the Australian way
Prep time: 25 min
Cook time: 2 min
Total time: 27 min
Yield: 6-8
Ingredients: 3 dozen oysters, freshly shucked; Rock salt, to serve; Micro lemon balm, to serve; LEMON MYRTLE-CITRUS GRANITA; 30 gm caster sugar; ¼ tsp ground lemon myrtle; 60 ml blood orange juice (see note); 1 tbsp each lemon and lime juice; PINK-PEPPERCORN MIGNONETTE; 2 golden shallots, very finely chopped; 80 ml (1/3 cup) aged red wine vinegar; ½ tsp coarsely crushed pink peppercorns and pepperberries (see note)

Rule one of entertaining; the drinks set the tone. Anytime people gather it’s usually wise to have something sparkling on ice. But for a “soirée”, which is defined by higher grade of conviviality, the occasion calls for the best.

For elevated entertaining at home, turn to Chandon Étoile. It’s a best-in-class Australian multi vintage sparkling that shines from the moment you first pour, with a delicate yet persistent mousse. A prestigious cuvée blended from eight different vintages across the Chandon Vintage Brut library, Étoile is rounded out with extended ageing.

We suggest pairing a glass (or two) with oysters for the perfect party starter. We’ve made ours with two toppings – an Australian native take on a mignonette dressing and a fragrant lemon myrtle-citrus granita – the perfect counterpoint for the saline-rich mollusc. With these oysters, the wine’s notes of yuzu, bergamot and white peach are brought into focus by an assortment of delicate vegetables and splashes of citrus.

Served together, Étoile’s brightness sparkles alongside distinct native flavours and delicate seafood. Find the recipe below. Santé! Discover more about Chandon Étoile here and purchase Chandon Étoile to enjoy at home here.

*(Credit: Photography: Alicia Taylor, Recipes and styling: Maxwell Adey, Food preparation: Rebecca Lyall )*

Oysters with lemon myrtle-citrus granita and pepperberry mignonette

Ingredients

3 dozen oysters, freshly shucked

Rock salt, to serve

Micro lemon balm, to serve

LEMON MYRTLE-CITRUS GRANITA

30 gm caster sugar

¼ tsp ground lemon myrtle

60 ml blood orange juice (see note)

1 tbsp each lemon and lime juice

PINK-PEPPERCORN MIGNONETTE

2 golden shallots, very finely chopped

80 ml (1/3 cup) aged red wine vinegar

½ tsp coarsely crushed pink peppercorns and pepperberries (see note)

Method

Step 1

For lemon myrtle-citrus granita, combine sugar, lemon myrtle and 100ml water in a small saucepan and bring to a simmer. Cook, stirring, until sugar dissolves (1-2 minutes). Remove from heat; cool completely. Stir through citrus juices to combine. Pour into a small shallow tray and freeze (6 hours or overnight).

For pink-peppercorn mignonette, combine all ingredients in a bowl.

Lay oysters out on rock salt on a large serving platter.

To serve, fluff up granita with a fork, pile onto half the oysters. Serve immediately with mignonette dressing on the side.

If blood orange juice isn’t available, substitute ruby grapefruit. Pepperberries, a native Australian pepper, are available at spice shops and specialty food stores.
Note:

Author Anna McCooe

As the former deputy editor at Gourmet Traveller, Anna McCooe spends her days travelling to amazing places, eating great food, looking at beautiful things and then curating it all into influential and endlessly glossy magazines. With two decades under her belt in print media, she has toured celebrity homes for Marie Claire (and as the editor of Marie Claire Lifestyle), previewed five-star hotels for Australian Financial Review and reported on trends for Home Beautiful, Vogue Living and Inside Out.