Sydney Rock Oyster

Overview

Oysters have a strong, rich and distinctive flavour and a soft, silky texture. They are often served raw, but deep frying, shallow frying and grilling are also popular. Pacific Oysters are particularly good in pies. The key to not overcooking oysters is to ensure that cooking stops as soon as the edges of the meat start to curl. Deep fried oysters in batter can be served with basil, aioli or spicy soy dressings (an appetising additive to warm salads). Alternatively, try blending oysters with béchamel and serve in bread or pastry cups for hors d’oeuvres, or include them in soups and bisques. Bottled oysters can be used in cooked dishes such as soups, terrines and braised dishes.