Chefs' Recipes

Leigh Street Wine Room's oysters with pepperberry mignonette

A classic dressing, with a little twist.

By Nathan Sasi
"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.


  • 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


  • 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.