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Friday RV Cooking – Episode 5

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.

Oysters 6 Ways

Asian Style


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


  • Fresh Oysters
  • Ginger
  • Garlic
  • Chilli (optional)
  • Spring Onion
  • Coriander
  • Soy Sauce and Sesame oil

Champagne Vinegar Oysters


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


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

Cold Kilpatrick


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.


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

Tomato Salsa


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
  • 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)



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.


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

Tarragon Butter



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.


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