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.
Native ad body.
Sponsored by %%sponsor_name%%
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.
Native ad body.
Sponsored by %%sponsor_name%%
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.
Native ad body.
Sponsored by %%sponsor_name%%
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.