Preparation: 25 minutes 

Cooking 5 minutes 

Serves 6 as a shared appetizer 

Ingredients 

• 2 dozen large freshly shucked oysters 
• Crushed ice and rock salt, to serve 

Margarita Oysters  

Ingredients 

• 2 Tbsp lime juice 
• ¼ tsp finely grated lime zest 
• 3 tsp white tequila 
• 1 Tbsp finely chopped coriander 
• ½ tsp caster sugar 
• Pinch sea salt 
• Finely diced avocado, finger lime vessels, small coriander leaves and lime wedges, to serve 

 Method 

1.  To make a dressing, whisk lime juice and zest, tequila, coriander, sugar and salt in a small bowl.
2. Drizzle dressing over 8 oysters. Top each with avocado, finger lime vessels and a coriander leaf. 
3. Arrange on a serving platter lined with crushed ice and serve with lime wedges. 

Soy and Ginger Oysters  

 Ingredients   

• 1½ Tbsp salt-reduced soy sauce 
• 1½ Tbsp rice wine vinegar  
• 1 tsp finely grated ginger 
• ½ tsp caster sugar 
• Shredded green shallot and microgreens to serve 

 Method  

1. To make a dressing, whisk soy sauce, rice wine vinegar, ginger and sugar in a small bowl.
2. Drizzle dressing over 8 oysters. Top each with a little shredded green shallot and microgreens. 
3. Arrange on a serving platter lined with crushed ice and serve.

Bacon Pangrattato Oysters  

Ingredients  

• 1 tsp extra virgin olive oil 
• 80g smoked streaky rindless bacon rashers, finely diced 
• 1 clove garlic, crushed 
• ½ cup fresh sourdough breadcrumbs 
• 1 Tbsp finely chopped flat-leaf parsley leaves 
• 2 tsp Worcestershire sauce Rock salt, to serve 

Method  

1. Heat oil in a small frying pan on medium-high heat. Add bacon and garlic, stirring for 2-3 minutes until bacon is golden. Remove from heat. Stir in breadcrumbs and parsley. Toss to combine.
2. Preheat a grill on high. Place 8 oysters onto a baking tray lined with foil (crumple the foil to support the oysters so they sit flat on the tray). Drizzle each oyster with ¼ tsp Worcestershire sauce. Top with breadcrumb mixture.
3. Place under the hot grill and cook for 2-3 minutes until bacon is crisp and crumbs are golden.

 Recipe by Market Magazine