Oysters & Ponzu Dressing

50 ml lemon juice
100 ml soy sauce
200 ml rice wine vinegar
4" piece dried konbu seaweed
1 small daikon
1 large cucumber

Wipe konbu clean with a damp cloth.
Refrigerate with all liquid ingredients for minimum 2 days.
Peel daikon and dice into 3 mm cubes.
Peel, deseed cucumber and dice into 3 mm cubes.
Serve freshly opened oysters with a teaspoon of cold ponzu dressing, daikon and cucumber.

Onion Compote

5 kg brown onions
250 g Girgar butter
120 g honey
125 ml De Soto Sherry vinegar
50 g salt

Peel and finely slice onions.
Sweat with butter and salt until translucent then caramelise over a medium-high heat, stirring continuously (at least 40 minutes).
Add honey and vinegar when the onion becomes dark brown and continue cooking until it has taken on an almost jam-like consistency.

Suggestion: Serve quinelles of cold onion compote with slices of good quality chevre on thin croutons.

Sweet Dill Sauce

500 g whole egg mayonnaise
30 ml chardonnay vinegar
70 ml simple sugar syrup
65 g dill

Finely chop dill and whisk all ingredients to combine.