view - Brakes

Preparing an oyster
The two types of oysters grown by Will
are the popular Rock Oyster variety and the
spectacular Native Oyster, which can take
a lot longer to grow, and are hatched from
wild Natives which grow in the fishery
waters. ‘They are a stunning breed and
worthy of the reputation they possess’. Will
likes his simply served raw with lemon and
cracked black pepper, though stronger salsa
type toppings are increasingly popular.
Will likes his simply
served raw
with
lemon
cracked
pepper
and
1. Hold the oyster cupped side
down in a cloth with the hinge
towards you. Wriggle the blade
of a short, strong, blunt knife
between the two shells and
twist to open slightly.
2. Run the blade along the inside of
the upper shell to sever it from
the meat and discard the shell.
Then run the blade under the
meat to free it from the
cupped shell.
‘They are low in fat, and thought to have
aphrodisiac qualities too! They’re a feel
good food’, enthuses Will.
This season is the best time to eat oysters,
and as they are famously associated with
romance and Valentine’s Day, it is the best
time to be putting them on your menus too.
Create a love story all of your own, by
marrying these exquisite shellfish with a
new and exciting dressing of your choice.
Red Onion Salsa recipe
A popular dressing for oysters is fresh salsa. Try this
colourful idea created by one of our chefs for a Red Onion
Salsa, to draw out the beautiful flavour of the oysters.
Combine finely diced red onion, chopped chives, olive oil
and white wine vinegar in a bowl. Mix and season to taste,
then top each oyster with a generous teaspoonful. Knock
them back and enjoy!
great time saver
valentines idea
chefs’ top tip
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