Chefs' Recipes

Sean Moran’s freshly shucked oysters with tarragon dressing

Match sea-briney oysters with the herby high notes of tarragon and chives.
Freshly shucked oysters with tarragon dressing

Freshly shucked oysters with tarragon dressing

Ben Dearnley

“The success of this lies entirely on shucking the oysters immediately before serving,” says Sean Moran of Sean’s in Sydney, Bondi. “For a puritan all that’s needed then is a wedge of lemon, maybe, or another high note like tarragon or shallot vinegar. Allow four to six oysters per person, I prefer Sydney rocks to the larger Pacific oysters, and anything from Tasmania will surely rock your boat for pristine flavour.”



1.Add vinegar to a bowl and, whisking constantly, slowly pour in oil until emulsified. Stir in herbs and serve at once with oysters.

Drink suggestion: Any favourite Champagne. Drink suggestion by Beverley Woods.


Related stories