Bluff oyster season: chef Nic Watt’s favourite ways to eat oysters

By MiNDFOOD

Bluff oyster season: chef Nic Watt’s favourite ways to eat oysters
Bluff oyster season is back - we talk to acclaimed MASU chef Nic Watt to hear his best oyster recommendations.

What are your 3 favourite ways to eat oysters?

The best way to eat an oyster is freshly shucked, so the saltwater still runs out of them, with big squeeze of lemon.

If I have to cook an oyster – it’s hard to go past a tempura oyster with wasabi mayo on the side…. and to go back a few years, perhaps oysters devils on horse back – having them wrapped in bacon and serve on a crouton.

Tips for finding the best oysters?

When choosing oysters, always look for freshly shucked. Once you squeeze lemon on the oyster, the frills should pull back and this is when you know the oyster is still alive and fresh.

Chef Nic Watt from MASU

What types of oysters (region) are you loving right now?

Bluff season has just started – so it has to be bluffies. These are deep and rich in flavour and texture. Wash these guys down with a great glass of SOHO Pinot Gris and you are in heaven.

 

Join Nic Watt and MiNDFOOD for a special birthday event at MASU

We invite you to enjoy 12 courses for each year of MiNDFOOD at a degustation dinner created by MASU head chef Nic Watt, with matched wines chosen by MiNDFOOD’s Master Sommelier Cameron Douglas.

Hosted by MiNDFOOD Editor-in-Chief Michael McHugh, this is a birthday party not to be missed!

Click here to book!

 

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