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oysters 6 ways & a story about an oyster knife

By January 2, 2017 recipe series, recipes, savoury, tasty tapas

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Recipe for Oysters 6 Ways by Anisa Sabet for The Macadames. 

Happy New Year! How was your 2016? Mine was a roller coaster but I’m grateful for what the year brought me and look forward to what 2017 has in store. I swore off New Years resolutions and I have never looked back. How about you?

This is a post i’ve been wanting to post for a while. Late last year I took a job photographing a beautiful oyster knife designed by a Canberra local industrial designer, Rene Linssen. He was entering a competition to pitch his design to Italian design super company, Alessi. The photos were to make part of his application and were to sell the knife. I read this phrase once and it always stuck with me, I can’t remember who said it, but it was along the lines of, “you’re selling the how not the what”. I took that to mean, you sell the experience more than the product itself.

Oyster’s are about fun, an evening of indulgence, perhaps with a favourite beer or champagne. Fresh beachy tones, crushed ice and metal are all things that came to mind. I styled various scenes for the knife and really am happy with how they turned out. Since the shoot i’ve had a few other great ideas for “oyster nights” so might just have to do a shoot for the blog soon too. Yay!

I will let the photos do the rest of the talking. Below a collection of images from the shoot, some featuring the knife and others featuring oysters + my favourite vinegarettes and toppings for them. My all time favourite is simply a wedge of lemon but I do also really love the soy, sesame and chilli too. Next time I am doing a sake granita 🙂

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

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What you need:

  • Mixing bowl
  • Serving plate

Ingredients:

Lemon

  • Derrr… um a lemon, cut into quarters (sorry this isn’t really a  recipe but this is my favourite way to enjoy fresh oysters!)

Method: Drizzle a dash of lemon juice on each oyster, eat immediately. Try a dash of sriracha for an extra kick!

Soy, Sesame + Chilli Vinegarette

  • 1 chilli, finely sliced

Method: Mix the dressing ingredients in a bowl. Use a small spoon to dot sauce on oysters, eat immediately.

Champagne Vinegarette

  • 2 teaspoons Champagne vinegar
  • 2 finely minced spring onion
  • Pinch of coarsely ground black pepper
  • Pinch salt
  • Pinch of sugar

Method: Mix the dressing ingredients in a bowl. Use a small spoon to dot sauce on oysters, eat immediately.

Jalepeno + Bacon

  • 1 racher bacon, fried + finely diced
  • 1 jalapeño, finely sliced

Method: Divide bacon and jalepeno’s among the oysters, eat immediately.

Oysters Kilpatrick

  • 1 racher bacon, finely diced
  • Dash of Worcestershire

Method: Divide bacon among the oysters, drizzle Worcestershire on each oyster and place under a hot grill. Watch very carefully, take them out when the bacon has crisped up a bit.

Sweet Pear Vinegarette

  • 2 tablespoons minced shallot
  • 2 tablespoons champagne vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon fine sea salt
  • 1/2 firm Asian or Bosc pear, cut into very thin matchsticks

Method: Mix the dressing ingredients in a bowl. Use a small spoon to dot sauce on oysters, eat immediately.

Bon appétit!

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For another tapas recipe, try my spicy tomato chutney served with aged cheddar.

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Or my red wine poached chorizo.

Red Wine Poached Chorizo | Anisa Sabet | The Macadames-8

Anisa – The Macadames. xx

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