Oysters 6 Ways

scott Entertainment, Recipes

Oysters 6 Ways

Chef Mick Capelli has found himself at the Oyster Shed along the water at Sandstone Point Hotel, and this week he’s making Noel some tasty Oysters 6 ways. Using the spacious kitchen of the Regent Monarch Slide-out, Mick prepares an oyster selection fit for the Gods, including Asian Style, Tomato Salsa, Oyster Rockefeller (Sautéed Bacon & Spinach), Chardonnay Vinaigrette, Tarragon and unsalted butter and Cold Kilpatrick.

Asian Style


Fresh Oysters
Chilli (optional)
Spring Onion
Soy Sauce and Sesame oil

Slice spring onion, ½ tsp. finely chop ginger, garlic and 2 Tbspoons Coriander . Slice Chilli if using. Mix 3 Tablespoons of Soy with ½ teaspoon Sesame oil.

Place your fresh oysters in the Steamer Basket or Vegie Steamer. Place some ginger, garlic, coriander , chilli and spring onion on top of each oyster with ½ teaspoon of Soy mixture.

Steam on boiling pot with lid on for 1 ½ minutes.

Serve with crisp, cold Sauvignon Blanc or Riesling

Champagne Vinegar Oysters


Fresh oysters
½ Cup white wine vinegar
½ Cup Caster sugar
¼ Red onion (Diced small)

Place ingredients in a small pot and simmer until a syrup consistency.

Cool to room temperature.

When ready to serve put a 1/3 teaspoon of syrup with onions on each oyster.

Any spare syrup can be kept in the refrigerator

Cold Kilpatrick


Fresh Oysters
1/2 Cup Tomato Juice
Splash Tabasco
Cracked Pepper
Pancetta Slices

Combine Tomato Juice, splash of Tabasco, some Vodka if you have it in the Bar.

Slice Pancetta into small strips and place a couple on top of each oyster.

Top with a 1/3 teaspoon tomato concoction on each and grind crack pepper.

Serve with Crusty bread.

Tomato Salsa


Fresh Oysters
Tomato Salsa
1 Tomato (halved, quartered and de-seeded)
4 Cucumber rings
1/4 Spanish onion
1 side Red Capsicum
Dash of Extra Virgin Olive or your favourite flavoured Oil
Fresh Chopped herb (optional- parsley, coriander,chives  etc)

Combine all the ingredients in a bowl and place ½ teaspoon on each and sprinkle with salt for extra flavour

Serve with a Cool Rose and freshly peeled Prawns and lemon



Fresh Oysters
1 Bacon rash (small dice)
2 Handfulls spinach
¼ Brown onion (diced)
2 tablespoons bread crumbs
2 tablespoons parmesan

Remove oysters from shell and place in the fridge

Sautee bacon and onion

When cooked add the Spinach and cook until wilted

Add a teaspoon of the mixture to each shell, top with an oyster

Top that with a sprinkle of breadcrumbs and parmesan

Bake in the moderate oven (180 C) until golden or Under the grill.

Tarragon Butter


Fresh Oysters
2 Tablespoons Unsalted Butter
2 Stalks of Tarragon (stripped and chopped)

Combine the 2 ingredients in a bowl, place 1/3 of a Teaspoon on each

Oyster and place under hot grill for 30 seconds or until butter is bubbling.

Credit: Green RV – November 8, 2017

Don’t Miss

More Blogs

Don’t Miss

What’s Trending