the perfect dipping sauce for oysters | ‘tiverton’ sauce

Is there anything better than a freshly shucked oyster matched with a glass of champers on a Saturday arvo?


We’ve just spent the weekend surrounded by great friends in the most picturesque setting imaginable, ‘Tiverton’, the Shorten’s gorgeous seaside farm in Central Tilba on the NSW south coast.

I had to keep pinching myself as it was like we were in a dream. Driving down the winding country lanes lined with beautiful established trees; having to stop for an echidna to slowly waddle across the road; choosing herbs from the beautiful veggie farm stall for dinner; buying fresh swordfish from the Narooma Bridge seafood shop; kayaking through the on-farm lake to the beach for a swim; shopping at the Tilba Market and enjoying cheese from the Tilba Real Dairy.

I kept expecting for someone to pop out of the woodwork, ‘Truman Show’ style, and confess that they had been pulling my leg. They must of been taking the Mickey. A place this good couldn’t exist in real life? Could it!?

But back to the oysters. You either love them or hate them. Me? I’m a massive fan!

In my opinion, a fresh oyster needs nothing more than a squeeze of fresh lemon. For a sense of occasion though, a dipping sauce goes down so well and this Asian flavoured sauce is fresh, punchy and really works a treat.

Introducing – the ‘Tiverton’ sauce.

Can’t wait to get back there.

dipping sauce for fresh oysters | the ‘Tiverton’ sauce (makes enough sauce for 3 dozen oysters)

1 fresh chilli, finely chopped
2 cloves of garlic, crushed
1 piece of fresh ginger, grated (about the same size as a 20 cent coin)
1 tablespoon of finely chopped fresh coriander
1 tablespoon of castor sugar
1 tablespoon of soy sauce
The juice of 2 lemons
Salt and freshly cracked pepper
2 tablespoons of olive oil
1 tablespoon of white wine vinegar

  • Simply mix all of the ingredients together in a small bowl.
  • Make sure you taste the sauce to see if the seasoning needs adjusting.

Serve with the freshly shucked oysters and prawns.

Lo’s tips

  • The sauce also goes well with freshly peeled prawns.
  • Molly even used the leftover dipping sauce to spoon over some smoked cheddar from the cheese board. My oh my, this tasted good!

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If you make this ‘Tiverton’ sauce, send me a pic here as I would love to pop it up on the blog! xx

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