Makes enough for a few dozen Northern Waters Oysters. Best made at least a day in advance, to let the flavour meld.

Ingredients

• 1 dozen oysters, freshly shuck your fresh wholeshell oysters and pop onto a bed of ice
• 1 shallot, very finely chopped
• ½ cup white wine vinegar, we use good quality Forvm Chardonnay Vinegar

Method

1. Chop the shallot as finely as you can. Put in a small mixing bowl.
2. Add the vinegar and a little cracked pepper. Mix together with a fork.
3. Serve drizzled over fresh halfshell oysters, set on a bed of ice.