Oysters From The Wild

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Discovering, gathering, shucking, preparing and devouring our own oysters from Tasmania’s pristine waters off the coast of Bruny Island will always remain a happy memory. In my experience you are either an oyster fan or you are not, and for those who enjoy oysters you’ll love these combinations.
serves 4

what you need
24 oysters, opened on the half shell
lemon wedges

freshly ground black pepper, to serve
Ginger and Shallot:
2 tbsp rice wine vinegar
1 tbsp honey
½  tsp fish sauce
1 tsp finely grated ginger
1 green shallot, finely sliced

pinch of sea salt
1 cup rock salt
1-2 tbsp Worcestershire sauce
1 garlic clove, finely sliced
100g rindless bacon, finely sliced

what you do
Place 8 freshly shucked oysters on a serving plate. Serve with lemon wedges and pepper to taste.
Ginger and Shallot:
Combine all the ingredients to make the dressing.
Place 8 freshly shucked oysters on a serving plate, and spoon the dressing evenly over each oyster.
Preheat grill on medium-high heat. Place a bed of rock salt on a baking tray or heatproof plate. Arrange 8 oysters on rock salt. Sprinkle Worcestershire sauce over oysters. Top evenly with the garlic and bacon. Grill for 4-6 minutes or until bacon is crisp. Serve with lemon wedges.

oysters are bivalves and feed by sifting and filtering algae and other nutrients from the sea water they inhabit. Australian oyster growers farm two main species of oyster in our coastal waters: Pacific Oyster and Sydney Rock Oyster. Pacific Oysters are native to northeast Asia (including Japan) and have translocated and widely dispersed throughout many countries. Sydney Rock Oysters are indigenous to Australia and are smaller, softer and retain a more distinctive taste than Pacific Oysters.

© Recipe - Our Delicious Adventure - Recipes and Stories of Food and Travel by Jane Grover