Oyster Archives - Gourmet Traveller

6 Valentine’s Day experience gifts for the minimalist

From thermal springs to candlelit concerts in heritage buildings, the gift of quality time is unrivalled.

21 ways to dress oysters

Delicious when naked, even better when they're dressed.

Victor Liong’s Pacific oysters with sea treasures

“An opulent, easy starter that showcases the bounty of local seafood.”

Grilled scallops with spring onion and peanut

33 seafood barbecue recipes to see you through summer

There's prawns on the barbie, and then some.

Matt Stone and Ben Ing’s grilled Akoya with mushrooms and truffle jus

The celebrated chefs reveal how they are experimenting with a new sustainable produce in this delicious recipe.

Warrigal greens Rockefeller

Classic Rockefeller oysters, balanced out by South Australian warrigal greens.

The ultimate oyster and wine experience

From a seaplane expedition to at-home indulgence.

Oysters two ways, with cucumber-lime dressing and cabbage-ginger tsukemono

Why settle for just one dressing when you can have two?

How to put together an impressive seafood platter

It’s big. It’s bold. It’s an occasion in itself – the classic plateau de fruits de mer is a thing of joy. Here's what's needed to do it justice.

Over the top shot of six shucked oysters, arranged in a circle, on a bed of salt. Each oyster is topped with a pomegranate dressing and tiny green herb leaves.

Oysters with pomegranate dressing

An oyster combination that tastes as good as it looks.

Raes on Wategos’ oysters with lemon-aspen vinegar, anise-myrtle oil and finger lime

For oysters with personality.

Leigh Street Wine Room’s oysters with pepperberry mignonette

A classic dressing, with a little twist.

Seafood platter with chervil butter and a trio of sauces

The quintessential festive crowd-pleaser.

Bennelong’s oysters with lemon-pepper granita

It's the classic pairing of oysters with lemon, but with a little elegant tweak.

5 recipes that celebrate Australian produce

These restaurant dishes put local ingredients to fine use.

How to shuck an oyster

Follow these tips from seafood expert John Susman and you’ll be on your way to perfectly shucked oysters every time.

Analiese Gregory’s grilled oysters with seaweed butter

Butter – especially this sweet-salty seaweed butter – makes everything better.

This is what Guillaume Brahimi would order at Bistro Guillaume

No-one knows the menu better than him.

Sean Moran’s freshly shucked oysters with tarragon dressing

Match sea-briney oysters with the herby high notes of tarragon and chives.

Barbecued oysters with finger-lime mignonette

Throw an ... oyster on the barbie? Don't knock it 'til you try it.

Sustainable seafood recipes: alternatives to salmon

Farmed salmon may have been declared an unsustainable fish in Australia but we can still enjoy our ocean’s bounty if we’re smart about what we choose.

Oyster Intervention, a new dish on the menu at Quay, Sydney.

At Quay, Peter Gilmore wants to reinvent the oyster

As Sydney restaurant Quay prepares to reopen its doors, we take a sneak peek at the new menu - and life beyond the snow egg.

Oysters with two sauces

Add a little zing to your oysters with two vibrant mignonettes.

Gazpacho with pickled celery and oysters

Gazpacho with pickled celery and oysters recipe - For quick-pickled celery, combine ingredients in a small bowl, season to taste and set aside to pickle until required. Combine bread, shallot, vinegar and 125ml water in a bowl and leave briefly to soften (2-3 minutes). Transfer to a blender, add tomato, garlic, olive oil, tarragon and oyster juice.

Beau Clugston’s grilled oysters with tapioca

"This is an idea I got when I was travelling around Australia with René Redzepi; the Aboriginal elders threw the clams or oysters on the fire until they sang," says Clugston.