This shellfish is widely consumed raw, where its salty taste and fleshy texture can be most fully appreciated. Oysters can also be grilled and served with a variety of sauces to make a sophisticated starter.
A classic way of serving shucked oysters. Red wine vinegar and shallots with lots of freshly milled black pepper.
Hot oysters with braised leeks and a champagne sabayon cooked under the grill.
Oysters served with a Sauternes wine emulsion and brochettes made from succulent sausage meat
Raviolis filled with oysters and tarragon served on a bed of spinach with parmesan shavings.
Crispy oysters with a light soy dressed wakame salad. A perfect pairing for some clean and crisp english bubbles.
Grilled oysters with a home made coriander, parsley and shallot butter.
Learn how to open, prepare and serve oysters with three different sauces and toppings. Kilpatrick, Rockefeller and Mignonette.
Oyster vadas marinated in chilli and lime served with poppy seed crisps and saffron and honey vinaigrette.
A delicious combination of flavours that would suit any green vegetable, but especially kai lan, sprouting brocolli and bok choi
A delicious combination of flavours that would suit any green vegetable, but especially kai lan,Gai lan, sprouting brocolli.