Warm up with home cooked oyster dishesIf the thought of cooking fresh Sydney Rock Oysters seems blasphemous, hold that thought!
These recipes come from the Rodley’s of Tathra Oysters who have been growing oysters on Nelson Lake in Mimosa Rocks National Park for over 25 years. It’s their favourite way of introducing friends and family to this delectable morsel if they are a bit wary of eating them raw.
The Oyster Curry and the Oyster Pie are an old family favourite and now that the season has turned, many of us appreciate a heartier meal on our tables, and the curry is great for the pie or the camp oven too. Salt and Pepper Oysters are a fabulous entertainer. Can’t make it to Tathra for your oysters? See our suppliers here.
2 jars of Tathra Oysters (drained)
1 tablespoons of olive oil
1 clove of garlic
1 small onion, diced
1 teaspoon of curry powder
4 spinach leaves, chopped
½ cup coconut cream
Heat oil in wok or non-stick pan. Sauté garlic and onion, add curry powder. Add oysters and sauté for 1 minute. Add spinach, toss until wilted. Add coconut cream and heat through. Serve on steamed rice.
The bottled oysters are also the stars of the pie. Like the Rodley’s, we cheat with a pie maker! First make a simple morney sauce, throwing in a few veggies (and lots of oysters) and going all the way with puff pastry. (The curry works well in the pie maker too).
Salt & Pepper Oysters
2 Jars of Tathra Oysters
sweet chilli sauce
Drain the oysters and dry on paper towel. Dry roast the sea salt, peppercorns and chillies and then put them in a blender and reduce to a powder. Season the rice flour with the spices and then lightly coat the oysters. Shallow fry in oil and serve garnished with coriander and a slice of lime. We also like a drizzle of sweet chilli sauce.
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