Leeuwin Coast Oysters – 5 Ways

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Leeuwin Coast Oysters – 5 Ways

Peppercorn Mignonette

Mignonette is a classic accompaniment to fresh oysters and the addition of pink peppercorns brings a layer of fruity complexity.

Ingredients 

  • 3 shallots, finely diced
  • ¼ cup white wine vinegar
  • 1 tsp freshly ground peppercorns
  • Pinch of Maldon Sea Salt Flakes
  • ½ cup sparkling wine
  • 24 Leeuwin Coast Albany Rock Oysters

Method

  1. Pour white wine vinegar into a small bowl and add diced shallots. Leave to stand for 10 minutes, then add peppercorns, salt and sparkling wine and stir to combine.
  2. Arrange oysters on a plate and serve with sauce to accompany.

Oysters Asia

Mignonette is a classic accompaniment to fresh oysters and the addition of pink peppercorns brings a layer of fruity complexity.

Ingredients 

  • 1 cm piece of ginger, finely grated
  • 4 chives, finely diced
  • 1 tbsp Kura Japanese Soy Sauce
  • 1 tbsp rice wine vinegar
  • 1 tsp Billington’s Golden Caster Sugar
  • 24 Leeuwin Coast Albany Rock Oysters
  • 50 g Ocean King Black Lumpfish Caviar, to serve

Method

  1. Put ginger, half the chives, soy sauce, rice wine vinegar and sugar in a bowl and set aside for 5 minutes. Pour dressing over oysters, sprinkle with remaining chives and add caviar to serve.

Oysters Kilpatrick

Mignonette is a classic accompaniment to fresh oysters and the addition of pink peppercorns brings a layer of fruity complexity.

Ingredients 

  • 6 Leeuwin Coast Albany Rock Oysters
  • 150 mL Beerenberg Worcestershire Sauce
  • ½ cup The Farmhouse Margaret River Shortcut Bacon, diced
  • 1 tsp lemon juice

Method

  1. Preheat oven to 180C.
  2. Arrange oysters on a baking tray. Mix Worcestershire Sauce, bacon and lemon juice in a jug. Spoon sauce over oysters and bake for 10 to 15 minutes.

Oysters with Gin and Tonic Granita

Combining two of our favourite things into one tasty entrée is probably the best idea we’ve had all year!

Ingredients 

  • 1 cucumber
  • 500 mL Fever Tree Mediterranean Tonic Water
  • 125 mL gin
  • Juice of 1 lime
  • 12 Leeuwin Coast Albany Rock Oysters

Method

  1. Blitz cucumber in a blender with a little of the tonic water until smooth. Add remaining tonic water, gin and lime juice and blend to combine.
  2. Pour mixture into a shallow metal container, cover and put in the freezer for at least 2 hours or until set.
  3. When set, scrape with a fork to create a granita. Spoon granita over oysters and serve immediately.

Oysters with Herbed Crumb

Combining two of our favourite things into one tasty entrée is probably the best idea we’ve had all year!

Ingredients 

  • 24 Leeuwin Coast Albany Rock Oysters
  • ½ cup mayonnaise
  • 40 g Lurkpak Butter Unsalted
  • 1 shallot, finely chopped
  • 1 clove garlic, finely chopped
  • 3 thyme sprigs, finely chopped
  • 125 g sourdough breadcrumbs
  • Handful of flat-leaf parsley leaves, finely chopped
  • Handful of dill, finely chopped
  • 25 g parmesan, finely grated
  • Zest of ½ a lemon
  • Maldon Sea Salt Flakes
  • Cracked black pepper

Method

  1. Heat butter in a frying pan over high heat. When butter begins to foam, add shallot, garlic and thyme. Cook until shallot has softened. Add breadcrumbs and cook, stirring regularly until they are a light golden colour. Remove from heat and add in remaining herbs, parmesan and lemon zest. Season to taste.
  2. Preheat oven grill to high. Line a baking tray with foil and use scrunched up pieces of foil to create “nests” for the oysters to sit in so that they stay upright while grilling.
  3. Place oysters on tray and top with 1 teaspoon of mayonnaise per oyster. Add about 1 tablespoon of the crumb mixture to each oyster and grill until golden. Serve immediately.

Featured in The Good Grocer Summer & Christmas Magazine 2024