If you want the freshest oyster, shucking them yourself at home is the best bet. Check out our how-to before you dive in.
- 24 oysters (two dozen)
- 125 ml white wine vinegar
- 1½ tsp honey
- 3 tsp wasabi paste
- 30 ml soy sauce
- 50 ml lemon aspen juice
- pinch saltbush
- pinch pink lake salt
- lime juice, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Shuck the fresh oysters, clean any shell fragments and set aside.
2. In a bowl place the vinegar, adding honey and whisk until dissolved. Whisk through the remaining ingredients until combined and spoon over the fresh oysters to serve.
Catch Mark Olive in the second season of On Country Kitchen, Wednesdays 7:30 on NITV from 23 October to 18 December, or on SBS On Demand.