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

Method:

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

Ingredients:

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

Champagne Vinegar Oysters

Method:

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

Ingredients:

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

Cold Kilpatrick

Method:

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.

Ingredients:

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

Tomato Salsa

Method:

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

Ingredients:

• 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)

Rockerfeller

Method:

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.

Ingredients:

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

Tarragon Butter

Method:

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.

Ingredients:

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