Cooking with oysters

Oysters are the unsung heroes of the sea. With phenomenal health benefits, positive impacts on the environment, and quite simply, a fine food shared between friends, cooking with oysters should be part of everyone’s culinary repertoire!

Cooking with oysters is something Australia’s Oyster Coast wants to encourage. AOC is committed to being the best oyster custodians they can be and love sharing their passion for oysters far and wide. Founded in 2013 as a co-op between farmers to improve industry standards, today AOC is a commercial enterprise with ambitious goals.

These days, AOC is a collection of farmers, handlers, shuckers, graders, educators, and suppliers. As passionate oyster advocates, AOC is determined to become Australia’s largest vertically integrated oyster business. Built on a foundation of best practice methods, their mission is to continue raising the bar to improve standards so Australians can experience consistently better oysters.

AOC member Appellation Oysters believes everyone should be cooking with oysters more often.  They have worked with local chefs to create simple recipes combining complimentary textures and flavours to demonstrate the versatility of oysters. They have shared these easy recipes for you to try at home. A great way to impress your family and friends!

Oysters Al Natural served with soda breadand anchovy butter

Natural oysters with soda bread
INGREDIENTS
  • 6 freshly shucked Appellation Wagonga oysters
  • Home baked soda bread or a store-bought equivalent – dark rye works very well
Anchovy butter
  • 1 tin or 25g of the fanciest anchovies you can source, finely chopped
  • 100g unsalted butter, at room temp
  • Zest and juice of half a medium lemon

 METHOD
  1. Combine ingredients by hand or with a blender for a lighter end product. Both are delicious.
  2. Serve oysters with fresh baked bread spread generously with anchovy butter.

Tempura Oysters seved with Golden Kelp Vinegar and fresh lemon

Oysters served in a tempura batter
INGREDIENTS
  • 12 freshly shucked Appellation Wagonga oysters
  • Splash of Golden Kelp Vinegar to dip
  • Finely chopped chives or tarragon if on hand
  • Fresh lemon wedges to serve
  • 250ml neutral oil for frying (peanut or canola oil)
Batter
  • 50g cornflour plus a little extra for dusting oysters
  • 4g bi carb soda
  • 80g ice cold soda water*
METHOD
  1. Heat oil to 165c and hold temp.
  2. Combine all batter ingredients in one bowl starting with dry ingredients. A lumpy mixture is fine, do not over mix.
  3. Drain and dust oyster meat in extra cornflour (retain shells for serving).
  4. Once oil is up to 165c remove oysters from cornflour and gently shake off excess, before placing 3 at a time in batter mixture.
  5. Briefly allow excess batter to run off oyster meat before delicately placing in hot oil. Fry for 1 minute and repeat for remaining oysters.

*Hot tip- substitute your favourite light beer from Big Niles Brewing Co or Broulee Brewhouse for a richer flavour.

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