New Zealand boasts some of the world's best oysters and, much like our wine, each reflects their terroir.
• 1 dozen oysters
• 6 tbsp red wine vinegar
• 1½ tsp shallots, finely diced
• 1 tsp fine caster sugar
• Freshly ground sea salt and black pepper
• 1 small bunch of chives, finely sliced
• 12 chive flowers (optional)
Dressing: Combine vinegar, sugar, cracked black pepper and salt, and shallots in a bowl. Refrigerate until cold.
To serve: Scrub the outside of the oyster shells with a scourer. Open the oyster shells, leaving the oyster and juice in the shell. Mix the sliced chives into the dressing and drizzle over the oysters. Top with chive flowers.
• Wine match: 2013 Craggy Range Sauvignon Blanc, Te Muna Road Vineyard, Martinborough.
