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Here Comes the Weekend: Oysters with Sriracha & Coriander Dressing


There are many bonuses to working with Wallace Bishop, and one of my personal favourites is the opportunity to eat whilst on the job. One of our latest shoots started with the idea to showcase Christmas gathering and decadent jewels whilst doing many of our favourite pastimes – eating. This beautiful entrée came from Taste Magazine’s Festive Edition and is effortlessly simple, making it perfect for any foodie’s skill level. As a side note: the amazing tableware and its accompaniments were found in West Elm, and still have me lusting over their beauty. Jewellery is of course provided by Wallace Bishop.

What will you need?

¾ cup fresh coriander leaves, finely chopped

2 tbs rice wine vinegar

2 tbs mirin

1 lime, rind finely grated, juiced

2 thin green shallots, thinly sliced

1 tsp finely grated fresh ginger

24 fresh oysters

Sriracha sauce, to serve

Fresh baby coriander, to serve.

* Mix coriander, vinegar, mirin, lime, shallots and ginger.

Drizzle over oysters and finish with Sriracha and extra coriander as desired.

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