The Oyster Farmers Association of New South Wales offers advice on preparing and enjoying Sydney’s famous oysters.
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The Sydney rock oyster varies greatly in appearance and taste, depending on location and season. They’re best served chilled or shucked at the table, with some lemon juice, a grinding of black pepper, and some buttered brown or black bread. They’re also good with this cocktail sauce:
Ingredients:
2 dozen shucked Sydney rock oysters
1/2 cup tomato puree
Dash of Tabasco sauce
2 tablespoons cream
Salt and pepper
Directions:
Blend tomato puree, Tabasco, and cream; season with salt and pepper. Serve as a dipping sauce with oysters.
Servings: Serves four.
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