It’s one of the reasons Leeuwin Coast’s Albany Rock Oysters are so in demand. Grown in the pristine waters of the Southern Ocean, they produce a sweet and creamy flesh with bold umami flavours that are given a floral lift by the abundant vegetation. It is truly a flavour unique to the area.
The Akoya oyster grown off Albany grows in similar conditions but has been described as having a flavour reminiscent of abalone, with an oyster’s brininess and minerality and the underlying sweetness of a scallop. Sydney rock oysters have also been successfully farmed off Abrolhos Island, with the first harvest completed in December 2024 after seven years of development.
You will see all manner of fancy ways to eat them in restaurants – and we trust our chefs to handle them with respect – but it’s best to let their natural flavour shine through. Serve them freshly shucked and raw, with slices of fresh lemon or lime for those who like to squeeze a dash before they eat. If you do want to amp things up, here are few simple ways to dress them at home.
She’ll be apples
Apples are surprisingly good companions to the briny oyster. Mix 2 tbsp of apple cider (try Funk Cider), with 1 finely chopped shallot, and 1 finely chopped tbsp of fresh apple (preferably Granny Smith) and cook over low heat for five minutes or so. Bring to room temperature, then add 1 tbsp apple cider vinegar (Newleaf Orchard) and stir well. Season to taste. Arrange on a plate and drizzle a little of dressing on each.
Bring back the bacon
It’s an oldie but a goodie. Oysters Kilpatrick (named after a hotel manager in San Francisco) are generally a hit with a crowd. Who doesn’t love bacon, especially if it’s from the likes of The Farm House Margaret River. Finely chop a couple of rashers of the good stuff and fry over medium heat until crisp. Drain on paper towel while you whisk together 2 tbsp of Worcestershire sauce with ½ tsp of Tabasco (a little less if you don’t like the heat). Mix the bacon through the sauce. Spoon over the oysters.
Add some buzz
Instead of serving cocktails on arrival, dish up some oysters laced with a splash of gin (and tonic). Oysters naturally contain alcohol, so you don’t need too much. Mix 2 tbsp gin with 2 tbsp of tonic water. Add a deseeded Lebanese cucumber, finely chopped and mix well. Spoon a little over each oyster just before serving. If you prefer vodka, mix ¼ cup with the juice and zest of an orange and a lime and stir to combine. Add a splash of Tabasco to spice things up, if you wish.
Looking for more ideas? Leeuwin Coast Oysters have some great suggestions, such as this miso ginger dressing for a touch of Asia, or a tangy grapefruit granita with lime.