Topped oysters make top oysters. These sea-salty bivalves make good friends with fresh and zingy dressings, smoky bacon, and gentle heat from horseradish and chilli. And as always, butter, especially Analiese Gregory’s seaweed butter, makes everything better (oysters included).
Buy a dozen or more of the most popular varieties this festive season and shuck on.
Leigh Street Wine Room’s oysters with pepperberry mignonette
Sean Moran’s freshly shucked oysters with tarragon dressing
Barbecued oysters with finger-lime mignonette
Bennelong’s oysters with lemon-pepper granita
Analiese Gregory’s grilled oysters with seaweed butter
Raes on Wategos’ oysters with lemon-aspen vinegar, anise-myrtle oil and finger lime
Oysters with spicy fennel
Grilled oysters with lemongrass creme fraiche, fried garlic and lime
Curtis Stone’s oysters with Champagne and caviar
Beau Clugston’s grilled oysters with tapioca
Barbecued oysters with bacon-chilli-tamarind sauce
Lightly steamed XO oysters with bacon crumbs
Oysters with wasabi nori and lime dressing
Oysters two ways, with cucumber-lime dressing and cabbage-ginger tsukemono
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