Smoked oysters with garlic, chilli and pepperberry vinegar

Name: Smoked oysters with garlic, chilli and pepperberry vinegar
Yield: 4
Ingredients: 5 long red chillies, halved lengthways; 8 small red chillies; 1 garlic clove; 1 tsp pepperberries, crushed; 75g raw sugar; 1 tsp pink salt or good-quality flaked salt; 165ml malt vinegar; 165ml cider vinegar; 12 unshucked oysters; Micro shiso, to serve

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Dress your oysters to impress with these garlic, chilli and pepperberry vinegar smoked oysters by Darren Robertson and Mark LaBrooy of Three Blue Ducks fame.

5 long red chillies, halved lengthways
8 small red chillies
1 garlic clove
1 tsp pepperberries, crushed
1/3 cup (75g) raw sugar
1 tsp pink salt or good-quality flaked salt
2/3 cup (165ml) malt vinegar
2/3 cup (165ml) apple cider vinegar
12 unshucked oysters
Micro shiso, to serve

Method

1.

To make the vinegar, place chillies, garlic and pepperberries in a 600ml sterilised glass jar with a fitted lid.
2.

Whisk sugar, salt and vinegars until all sugar and salt has dissolved, pour over chillies and garlic in jar. Screw lid on, set aside at room temperature for at least 5 days to infuse.
3.

Preheat your barbecue grill to high heat. Place oysters on barbecue, then grill, flat-side up, for 4-5 minutes until oysters start to open, then immediately remove from heat with tongs.
4.

Carefully open the oysters with a small knife, then spoon over a little vinegar and sprinkle with micro herbs. Serve immediately.