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Australian Oysters 4-Ways

Gin & Tonic, Kilpatrick, Mignonette and Au Naturel — these Australian Oysters 4-Ways are the perfect starter to your Valentine's Day feast!

Mignonette

Ingredients:

1 cup rock salt

12 fresh oysters

2 purple shallots, finely diced

½ teaspoon freshly cracked pepper

½ cup red wine vinegar

1 teaspoon chives, finely chopped

2 limes, cut into cheeks

1 finger lime, to serve (optional)

Method:

STEP 1: Spread the rock salt evenly over a large serving platter. Arrange the oysters over the rock salt.

STEP 2: In a small serving bowl, place shallots, cracked pepper, red wine vinegar and chives. Mix until combined.

STEP 3: Spoon dressing over oysters. Sprinkle finger lime pearls over oysters.

STEP 4: Arrange lime cheeks around the oysters. Serve immediately.

Au Naturel

Ingredients:

1 cup rock salt

12 fresh oysters

1 lemon, cut into wedges

1 lime, cut into wedges

Method:

STEP 1: Spread the rock salt evenly over a large serving platter. Arrange the oysters over the rock salt.

STEP 2: Arrange lemon and lime wedges around the oysters. Serve immediately.

Kilpatrick

Ingredients:

1 cup rock salt

12 fresh oysters

½ cup chorizo, chopped roughly

½ teaspoon cracked pepper

2 tablespoons Worcestershire sauce

1 tablespoon barbecue sauce

1 teaspoon balsamic vinegar

¼ teaspoon tabasco sauce

1 tablespoon chives, chopped finely

1 lemon, cut into cheeks

Method:

STEP 1: Spread the rock salt evenly over a large serving platter.

STEP 2: In a frying pan over medium heat, cook chorizo for 5 minutes or until crispy. Add pepper, Worcestershire sauce, barbecue sauce, balsamic vinegar and tabasco sauce, cook for a further 3 minutes or until slightly reduced and thick.

STEP 3: Preheat grill to medium, place oysters on a large baking tray. Spoon the sauce over the oysters. Grill oysters for 6 minutes or until heated through.

STEP 4: Sprinkle oysters with chives then add to the serving platter. Arrange lemon cheeks around the oysters. Serve immediately.

Gin & Tonic With Cucumber

Ingredients:

1 cup rock salt

12 fresh oysters

1 medium Lebanese cucumber, juiced

1 tablespoon gin

1 tablespoon tonic water

1 tablespoon lime juice, freshly squeezed

1 lime, cut into cheeks to serve

Method:

STEP 1: Spread the rock salt evenly over a large serving platter. Arrange the oysters over the rock salt.

STEP 2: Grate cucumber, squeeze juice from cucumber. You will need 2 tablespoons of juice. Reserve grated cucumber.

STEP 3: In a small serving bowl, place cucumber juice, gin, tonic water and lime juice.

STEP 4: Spoon dressing over oysters. Spoon grated cucumber over dressing. Arrange lime cheeks around the oysters. Serve immediately.