Summer seafood: Sydney rock oysters

When it comes to seafood indulgences, Sydney rock oysters are right up there with lobster and abalone. And humans have been slurping Aussie oysters for a lot longer than you might think. Indigenous Australians were enjoying oysters for tens of thousands of years before European settlement. Shell middens still remain along our coastline today that are a testament to the First Australians’ love of shellfish. But in white Australia’s short history, oyster farming is our nation’s oldest aquaculture industry, kicking off in the late 1800s.

Sadly, continual dredging of oyster beds depleted them to the point where almost all naturally occurring oyster beds were exhausted by the turn of the 19th Century. They have not recovered. However, there’s now a thriving Sydney rock oyster farming industry in New South Wales between Eden in the south to the Tweed River in the north. Sydney rock oysters are also farmed in southern Queensland and Albany, Western Australia.

Worth the wait

As any oyster lover can attest, it doesn’t take long to plough your way through a dozen delectable Sydney rock oysters. A matter of minutes if you’re feeling particularly reckless. So it might surprise you to learn that it takes around three years for an oyster to reach peak plump and juicy maturity. And while Sydney rock oysters are remarkably hardy, they still face any number of environmental threats. These can also jeopardise the livelihoods of the farmers who work so tirelessly to bring these delicacies to our plates.

In the past few years, NSW oyster farmers have been put through the wringer on a regular basis. Drought, bushfires, floods and heavy rain have dealt blow after blow. In some cases, this has led to farmers losing not just all of their oysters, but their gear and infrastructure as well. They then face several years of hard work as they rebuild. So choosing Sydney rock oysters when you’re planning a seafood spread is a great way to show your support for our fishers. Farmed Sydney rock oysters are also a great sustainable choice.

To help you make the most of your Sydney rock oysters this summer, Australia’s Oyster Coast has shared five fast and delectable classic oyster recipes.

Mignonette dressing

You’ll need:

2 shallots, finely chopped
4 tbsp white wine vinegar
½ tsp caster sugar
½ tsp salt
24 Sydney rock oysters
Rock salt to serve

Method:

Place the shallots in a bowl with vinegar, sugar and salt. Stir to combine. Set aside in the fridge for 15 minutes to cool and soak. Arrange oysters on a bed of rock salt on a large serving platter. Spoon dressing over the oysters.

Ponzu sauce

You’ll need:

1 tbsp soy sauce
1 tbsp mirin seasoning
2 tsp lemon juice
2 tsp orange juice
24 Sydney rock oysters
Rock salt, spring onion curls, orange zest and sesame seeds to serve

Method:

Combine the soy sauce, mirin seasoning and lemon and orange juices in a bowl. Lightly toast the sesame seeds. Spoon dressing over the oysters and sprinkle with spring onion curls, orange zest and toasted sesame seeds

Gin & tonic dressing

You’ll need:

3 tbsp dry gin (try Four Pillars – it’s the bomb)
3 tbsp tonic water
1 cucumber, seeded, finely chopped
24 Sydney rock oysters
Rock salt, cucumber peels and dill to serve

Method:

Combine the gin and tonic in a small bowl. Add the cucumber. Cover and cool in the fridge for 30 minutes. Arrange oysters on a bed of rock salt on a large serving platter. Spoon dressing over the oysters and arrange cucumber peels and dill on top.

Salsa verde dressing

You’ll need:

2 tsp finely chopped mint
2 tsp finely chopped dill
1½ tbsp lemon juice
2 tsp finely chopped capers
2 tsp garlic olive oil
24 Sydney rock oysters
Rock salt to serve

Method:

Combine the mint, dill, baby capers, lemon juice and garlic olive oil in a small bowl and season to taste. Arrange oysters on a bed of rock salt on a large serving platter. Spoon dressing over the oysters.

Classic Kilpatrick dressing

You’ll need:

4 streaky bacon rashers, thinly sliced
2 tbsp Worcestershire sauce
2 tsp barbecue sauce
24 Sydney rock oysters
Rock salt to serve

Method:

Prepare a baking tray with baking paper. Preheat grill on high. Place oysters on a baking tray. Divide bacon evenly over the oysters. Add the Worcestershire sauce to each oyster and drizzle the barbecue sauce over each oyster. Grill for 5 minutes or until bacon crisps up. Arrange oysters on a bed of rock salt on a large serving platter. Serve while hot.