Bangalay Dining’s Exec Chef, Simon Evans shares his Finger Lime Mignonette Oyster Dressing Recipe, just in time for silly season soirées.
With a loyal local following and an established profile further afield, Evans and his team have cemented their position as the South Coast’s premier dining go-to, collecting a multitude of awards in the process.
The region’s most hatted chef and his team, regularly take to foraging the native and wild ingredients from the surrounding local coastline, weaving the best of the South Coast produce into the Bangalay Dining menu.
The South Coast’s pristine lakes, rivers and ocean make for one of the most environmentally sustainable oyster-growing regions in the world. The local speciality is the Sydney rock oyster, one of the few indigenous oysters still being farmed anywhere in the world and prized for its intense and tangy flavour. With the festive season fast approaching, and most of us eagerly anticipating the flavours that a summer of indulgence will bring, Executive Chef Simon Evans has shared his signature Finger Lime Mignonette Oyster Dressing Recipe, for everyone to enjoy a little taste of Bangalay, at home.
Bangalay Dining’s Simon Evans Finger Lime Mignonette South Coast Oyster Dressing Recipe
- 100ml good red wine vinegar
- 15g sugar
- 1g salt
- 1 finely diced shallot
- Tsp finely chopped chive
- 25g picked finger lime
- Combine the vinegar, sugar & salt and bring to a simmer
- Pour the hot vinegar over the finely diced shallot and allow to cool
- Mix in the finger lime and chive
- Mix well before dressing freshly shucked south coast oysters!