Forget additives, foam and froth, the success of Craggy Range’s Terroir restaurant comes down to using seasonal New Zealand ingredients, explains head chef Leyton Ashley.
New Zealand boasts some of the world's best oysters and, much like our wine, each reflects their terroir.
- To make the dressing, combine vinegar, sugar, cracked black pepper and salt, and shallots in a bowl. Refrigerate until cold.
- To serve, scrub the outside of the oyster shells with a scourer. Open the oyster shells, leaving the oyster and juice in the shell.
- Mix the sliced chives into the dressing and drizzle over the oysters. Top with chive flowers.