Bluff oysters 3 ways

March 8, 2014

It’s that time of year when the taste buds go mad with anticipation of the very first bluff oysters! For those of you not familiar with New Zealand oysters – Bluff is the southern most tip of New Zealand that grows the fattest, sweetest, juiciest oysters on the planet. So I managed to get my hands on some and decided I would try 3 different dressings. I love my oysters raw, to cook them is absolute sacrilege I think. Anyway as I didn’t have any oyster shells to serve them in I had to be a little more inventive. I love the idea of oyster shooters but didn’t have any decent glassware, however I had some gorgeous solid silver spoons! What better way to indulge in one mouthful of fresh, creamy, Bluff oyster heaven…


Dressing 1 – lime/soy
1 tablespoon tamari soy sauce
2 tablespoons fresh squeezed lime juice (about 2 limes)
1 teaspoon of fish sauce
1 teaspoon or 1 cube of palm sugar
1/2 red chilli finely chopped

Heat the above ingredients gently in a small saucepan till the sugar melts – stir frequently.

Add 1 tablespoon of rice wine vinegar
Zest of 1 lime
1 tablespoon of chopped coriander leaves

Allow to cool.

Dressing 2 – wasabi cream
3 tablespoons sour cream
1/2 teaspoon of wasabi paste
1 tablespoon of fresh squeezed lemon juice
1 teaspoon of finely chopped chives

Blend the sour cream, wasabi and lemon juice together to a creamy sauce.

Dressing 3 – Lemon vinaigrette
2 tablespoons of fresh squeezed lemon juice
2 tablespoons of rice wine vinegar
1 spring onion finely chopped

Mix all together.

Place your gorgeous plump oysters in spoons and dress with the 3 different dressings. Season with salt and pepper. Garnish with lime zest, lemon zest, chives, coriander to suit.



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