Imagine fresh, briny oysters paired with smokey whisky to take your next Spring/Summer backyard gathering or Friday night wind-down to the next level. Sometime 1806 chef Nuno Gabriel developed this stellar recipe for Lagavulin distillery’s 200th anniversary celebrations and the release of their limited edition 8 year old whisky in Melbourne. Don’t be intimidated by the French title. This dish is super easy but tastes like you’ve earned your Michelin star (mignonette is just a fancy name for a peppery vinaigrette). Choose Pacific oysters, like Coffin Bay, so as not to overpower the smoky or Islay style whisky of your choosing.

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Pacific oysters (as many as you can eat)

Forvm Chardonnay Vinegar (enough for a teaspoon or two on each oyster)

French Shallots, (“lots” says Nuno, in ratio with your vinegar)

Lagavulin 8 year old whisky or other Scotch of your choice, to garnish

white pepper

Lagavulin 8 year old whisky, extra dram per person

Dice your shallots finely. Add to vinegar, stir and leave covered for 1 hour (or up to a week in the fridge if you can to mellow the flavours out). Shuck your oysters just before serving. Add white pepper and whisky to your vinaigrette to taste. Spoon a teaspoon or so onto each oyster as you serve. Serve with a dram of Lagavulin.

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Note: You can experiment with other forms of alcohol (perhaps champagne or sake) in this recipe. Freshly grilled coins of chorizo sausage with a crack of black pepper and a splash more Lagavulin is another great oyster topping alternative.