We all have our own unique sense of taste and which ever way you prefer to eat them, oysters are highly nutritious.

Oysters may be eaten raw or lightly cooked. When eating them raw, if you find the liquor is too salty for your taste they may be rinsed with water. It is good to try preparing them in different ways, without rinsing, rinsing, adding a dash of lemon or lime and also cooking them. If cooking, they take seconds to cook through. Some people say they would never eat a cooked oyster and others say the exact opposite.

There are loads of recipes to experiment with and if you have a favourite we would love to try it. Recipes usually call for Pacific oysters as they are readily available, angasis can replace the Pacific as a delicious alternative.

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Of course chefs add a whole other dimension to flavour.

These oysters were prepared by chef Analiese Gregory when she visited us on the farm recently (August 2021). They were not only a work of art but had an amazing taste. She promises to share her preparation of this recipe in her upcoming SBS series “A girls guide to Hunting, Fishing and Wild Cooking” which will air in the next couple of months.

See also Shucking an Oyster