Riesling-spiked oysters recipe

Adam Liaw
There really couldn't be an easier oyster recipe than this.
There really couldn't be an easier oyster recipe than this. Photo: William Meppem

Oysters are one perfect choice for entertaining. They're impressive, decadent, delicious and you really don't have to do much to them. Nature has done the hard work (with a bit of shucking help from your fishmonger) and all you do is put them on a plate and take the credit. When guests arrive they'll be occupied with them for ages – an appetiser and host rolled into one.


2 dozen Pacific oysters, shucked

2 tbsp walnut oil

150ml dry riesling

½ tsp flake salt


Arrange the oysters on a platter of ice and place the walnut oil, wine and salt in three separate bowls on the same platter. To eat the oysters, just add a few drops of the walnut oil, a teaspoon or so of the reisling and a tiny pinch of salt and pop straight into your mouth.

Tip: A "wet salt" is great for serving oysters. Mix rock salt and cooking salt together and moisten with a little water until a thick paste forms. Pile it up on a serving plate and chill. It will keep your oysters upright and cold, and won't melt and leak like ice can.