Ingredient

• 24 fresh natural oysters
• Rock salt, to serve
• 2 pancetta slices, finely chopped
• 1 tbsp Worcestershire sauce
• 2 tbsp finely chopped fresh chives
• 1 vine-ripened tomato
• 2 tsp balsamic vinegar
• 1 tbsp extra virgin olive oil
• 1 tbsp finely shredded basil
• 1 green shallot, very thinly sliced
• 1 tbsp light soy sauce
• 2 tsp black vinegar
• 1 tsp caster sugar
• 1 tsp sesame oil
• Toasted sesame seeds, to sprinkle

Direction

1. To make the pancetta dressing, place the pancetta in a small frying pan over medium heat. Cook, stirring, for 2-3 minutes or until crisp. Remove from heat. Divide evenly among one-third of the oysters. Drizzle with Worcestershire sauce and sprinkle with chives.
2. To make the tomato dressing, use a small sharp knife to cut a shallow cross in the base of the tomato. Blanch the tomato in a saucepan over boiling water for 10 seconds. Use a slotted spoon to transfer to a bowl of iced water. Remove the skin. Cut the tomato in half, remove the seeds with a spoon. Finely chop. Combine the tomato, vinegar, oil and basil in a small bowl. Spoon over half of the remaining oysters.
3. To make the green shallot dressing, combine the green shallot, soy sauce, vinegar, sugar and oil and in a small bowl. Spoon over the remaining oysters. Sprinkle with sesame seeds.
4. Place the rock salt on a large serving platter. Arrange the oysters over the salt to serve.