VARIETIES | OYSTERS
Some of the world’s tastiest oysters come from Western Australia
Oysters are synonymous with seafood dining and Western Australia is blessed with some of the tastiest species around. The Western rock oyster is a close relative of the famous Sydney rock oyster and is an iconic Western Australian seafood. Also popular is the black-lip oyster which is growing in popularity and is now being supplied through large-scale aquaculture farms along the coast. Because of the close proximity to the ocean, it’s likely the oysters you order are almost straight from the ocean to your plate.
Don Hancey’s Cooking Tip
You can either love or hate oysters, but I absolutely love them. There is nothing more ’salt of the sea” than a freshly shucked oyster. I eat them as is, no dressings or a squirt from a lemon wedge. However, cooked oysters and a well baked oyster Kilpatrick with finely diced bacon or a hint of tomato sauce and a liberal dash of Worcestershire wins me over every time. To cook oysters, I would suggest lightly frying them in vegetable oil. Firstly, dust them with flour and then dip them into a chickpea (besan) flour beer batter. It’s one of those OMG mouth moments.
Experience Western Australia’s locally farmed oysters from Albany at Ocean Foods International; a stall within The Albany Boatshed Markets.
In the South Coast Bioregion of Western Australia, Albany rock oysters are grown in the pristine waters of Oyster Harbour and King George Sound. While in the West Coast Bioregion, oysters are wild-caught in the Cockburn Sound.