Here Comes the Weekend: Oysters with Sriracha & Coriander Dressing

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There are many bonuses to working with Wallace Bishop, and one of my personal favourites is the opportunity to eat whilst on the job. One of our latest shoots started with the idea to showcase Christmas gathering and decadent jewels whilst doing many of our favourite pastimes – eating. This beautiful entrée came from Taste Magazine’s Festive Edition and is so effortlessly tasty that it is perfect for any foodie's skill level. The exquisite tableware and its accompaniments were found in West Elm, and still have me lusting over their beauty. Jewellery is of course provided by Wallace Bishop and a special shout out to the fabulous hand model (i.e me). I deserved lunch after all that strenuous work!

What will you need?

¾ cup fresh coriander leaves, finely chopped

2 tbs rice wine vinegar

2 tbs mirin

1 lime, rind finely grated, juiced

2 thin green shallots, thinly sliced

1 tsp finely grated fresh ginger

24 fresh oysters

Sriracha sauce, to serve

Fresh baby coriander, to serve.

Method:

1. Place the coriander, vinegar, mirin, lime rind and juice, shallot and ginger in a bowl and stir to combine. Season.

2. Arrange the oysters on a serving plate. Spoon over the dressing and drizzle with sriracha sauce to taste. Sprinkle with the baby coriander and serve immediately.

A direct copy of the recipe can be found at: Taste.com.au