Prawns with truffle dressing

Oysters with truffle dressing
Oysters with truffle dressing Photo: George Fetting

If you are creating the ultimate dinner party menu, try this delicious recipe idea from Luke Mangan.


50mL sherry vinegar

50mL black truffle oil

100mL extra virgin olive oil

24-36 oysters, freshly shucked



Whisk together the vinegar and oils in a small bowl. (Note: Truffle oil may vary in intensity of flavour. Adjust oil and vinegar quantities to taste.) Place some ice on a large shallow dish. Sprinkle with salt. Arrange the prawns in their shells on the ice and drizzle with dressing.

With a glass of Isabel Marlborough Sauvignon Blanc 2002. The racy flavour and acid zip of ripe sauvignon blanc cuts the rich oiliness of oysters and the oil of the dressing.