Name: Leigh Street Wine Room’s oysters with pepperberry mignonette
Ingredients: 2 medium shallots, very finely diced; 125 ml sparkling chardonnay; 75 ml chardonnay vinegar; 25 ml Champagne vinegar; Freshly cracked pepperberry, to taste; Freshly shucked Pacific oysters, to serve

“Mignonette is a classic, but like all simple dishes, its beauty lies in using the best ingredients you can find,” says Nathan Sasi, chef and co-owner of Adelaide’s Leigh Street Wine Room.

This recipe makes enough for a few dozen oysters.