Prep time: 20 mins /Cook time: 0 /Serves: 4

 Ingredients:

• 24 large oysters
• 1 large red onion, very finely chopped
• 150ml red wine vinegar
• 5ml fine sugar
• 1 small cucumber, seeded and very finely chopped
• 15ml chives, finely chopped
• 15ml grated fresh horseradish
• 150ml white wine or champagne vinegar
• Cracked black pepper

 Method:

For the pink Mignonette, combine the red onion with the red wine vinegar and sugar. For the green Mignonette, combine the cucumber with the chives, horseradish and white wine vinegar and season to taste with the black pepper. Leave both sauces to sit at room temperature for an hour before spooning over freshly shucked oysters and serving with chilled Leopard’s Leap Sparkling Chardonnay Pinot Noir.