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A mix of oysters for a delicious Christmas entree.

Makes: 12 OYSTERS

Classic Mignonette

2 tbs white wine vinegar

1 tbs red wine vinegar

½ shallot, finely chopped

Sea salt and cracked black pepper to taste

Fresh ginger and soy sauce

2 tbs rice wine vinegar

1 lemon, juice

1 tbs soy sauce

1 tbs *mirin

1 tsp freshly grated ginger

1 spring onion, finely sliced

Thai-style coriander and lemongrass sauce

1 tomato, grated

1 stick lemongrass, finely chopped

½ lime, juiced

1 tsp fish sauce

1 red chilli, finely chopped

1 tbs, fresh coriander roughly chopped

Putting it together

For each sauce, mix together well and set aside in fridge to cool or use immediately, spooning over oysters.

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author

Hayden Quinn

A love of the ocean, travel, people and all things ‘food’ led Hayden to a Bachelor of Science in Marine Biology, a career as a Professional Lifeguard, extensive world travel and of course a life-changing MasterChef application. Currently a judge on the brand new series Family Food Fight (starting 30th October on Nine); co-host of the exciting Surfing the Menu - Next Generation TV series, author of cookbook Dish It Up, co-author of Surfing the Menu - 'Next Generation', partner in philanthropic Aussie Wine Label; Kooks Wines and a advocate and ambassador for Starlight.

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