Like me, if you live in Sydney, you'll be familiar with The Hawkesbury River and the surrounding areas. It's stunning and world away from the hustle and bustle of the city itself. The tranquillity of the Hawkesbury provides a wonderful escape to reset and take time out for a little bit of mindfulness.
I've been lucky enough to spend a few nights on the river either fishing on a houseboat or airbnb'ing. I can not recommend this place highly enough. Whenever I visit I can't not go and visit the wonderful ladies at the Hawkesbury River Oyster Shed. (Instagram @hroystershed). The are so welcoming and even when busy they are happy to pause for a chat between serving their guests.
For this visit I opted for a dozen Sydney Rock oysters that were shucked to order. I love my oysters 'au naturelle' or with freshly squeezed lemon juice. However, I had some dinner guests so knocked up a simple mignonette. Enjoy with a glass of crisp white wine.
12 Freshly shucked oysters
1 eschallot, very finely diced
1/3 Cup Red Wine Vinegar
Add the finely diced eschallots into a bowl, pour over the red wine vinegar and season with freshly cracked black pepper. Allow the mixture to steep for 10 minutes or so.
Serve the oysters and allow guests to enjoy with either the mignonette, a fresh squeeze of lemon or just as they come.
Enjoy every minute of this simple indulgence and remember, to keep life to good food, good wine and good times!