• (A Girl's Guide to Hunting, Fishing and Wild Cooking)

Angasi oysters are a southern oyster variety endemic to Australia, but you can use any variety you like.






Skill level

Average: 2 (1 vote)


  • 12 angasi oysters (or your preferred type)
  • 300 ml whey
  • 200 g salted butter, diced and cold
  • Finely sliced green garlic

Cook's notes

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. Place the whey into a small pot and bring to a boil, then reduce down to ⅓ of its original volume. Add the green garlic then whisk in the cubed butter till emulsified. Check the seasoning and keep warm on the side.
  2. Bring a pot of water to a simmer under a steamer, shuck the oysters, replacing the lids on them each time. Place the oysters into the steamer and steam gently for 2-3 minutes, or until the oysters have set and are just warm but not fully cooked.
  3. Remove the top oyster shells, place them on a plate of salt and spoon the emulsified warm whey butter into each one.


Analiese Gregory explores life at the bottom of the world in A Girl's Guide to Hunting, Fishing and Wild Cooking.