While oysters have always been considered to be luxury food, nowadays they are surprisingly affordable. They are versatile and tasty, too.
The delicate creamy flesh of Australian oysters can be enjoyed in a variety of recipes and are packed full of nutrients.
Oysters contain more than 100% of the RDI (recommended dietary intake) of zinc, copper and vitamin B12, as well as many other vitamins and minerals.
They are also rich in omega-3 fatty acids, which play a key role in protecting you against heart disease and type 2 diabetes.
These fresh and tasty molluscs are surprisingly quick and easy to prepare, whatever your level of culinary skill.
Our three recipes for Australian oysters showcase their versatility, so read on to find out how you can produce an impressive meal with oysters and just a few simple ingredients.
Coffin Bay oysters from South Australia are raised in the clean, fresh water of this part of Australia, making them a quality oyster to enjoy cooking and eating. This simple recipe contrasts the creaminess of the oyster with the tanginess of tomatoes for a perfect taste combination.
- 2 dozen Coffin Bay oysters
- 1 Large tomato (deseeded and chopped)
- ½ Red onion (finely chopped)
- 2 tablespoon Lime juice
- Black pepper (freshly ground)
- Sea salt (just a pinch)
- Simply mix the tomato, onion, fresh parsley, lime juice, pepper and salt in a bowl.
- Once the ingredients are well mixed, spoon carefully onto the oysters. You can serve this dish with a fresh green salad, lemon wedges for squeezing onto the oysters and some warm, crusty bread.
St Helens on the north-east coast of Tasmania is famed for its fresh and delicious oysters. They are the perfect ingredient for this easy-to-make frittata, suitable for a substantial breakfast or a satisfying brunch.
- 5 St Helens oysters (diced)
- 4 Eggs
- 1 tablespoon Milk
- 2 tablespoon Butter
- ¼ cup Grated cheese
- 1 Spring onion (finely chopped)
- Salt and pepper (to taste)
- A sprig fresh parsley (for garnish)
- Preheat your oven to 200 degrees Celsius. Beat the milk and eggs together in a bowl, then stir in the cheese.
- Melt the butter into an ovenproof frying pan and then add the beaten milk and egg mixture. Add the diced oysters and spring onions and cook for 30 seconds.
- Put the frying pan in the oven and bake until cooked through, around 4 minutes. Add salt and pepper to taste and garnish with the parsley.
A true Australian delicacy, Sydney Rock oysters can be found in the waters stretching from southern Queensland down to Victoria. Renowned for their rich flavour, these oysters work well with the aromatic nutmeg and saffron in this recipe.
- 20 Sydney Rock oysters
- 250 ml Fish stock
- 1 Small onion (finely chopped)
- A handful Fresh thyme leaves
- ½ teaspoon Sea salt
- 1 teaspoon Saffron
- ½ teaspoon Ground nutmeg
- 250 ml Cream
- A pinch Chilli powder
- Put the fish stock and any liquid from the oysters in a heavy-based saucepan and heat.
- Add the chopped onion, thyme leaves, salt, nutmeg, saffron and chilli. Simmer for 5 minutes.
- Add the cream and bring back to simmering point. Next, add the oysters and simmer for another 2 minutes.
- Put the lid on the pan and turn off heat.
- Serve in small bowls as an appetiser.
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