Bluff oysters are like no other. We truly think that they are the finest in the world, and we are lucky enough to grow them right here in the cold, clean waters of the Foveaux Strait. Bluff oyster season usually runs from about March until August, so we try to make the most of them while we can.
Our favourite way to eat Bluff oysters are fresh, raw and straight from the shell but this simple twist allows for the delicacy to maintain its character and creaminess – if you don’t eat them all beforehand.
Ingredients
- 12 fresh bluff oysters
- 4-5 slices of Vogel's bread
- Butter
- Flaky sea salt
- 1 lemon, quartered
Method
- Cut oyster size round out of Vogels bread (you should get approximately three rounds out of each slice)
- Butter bread
- Place fresh oyster on top of each round, sprinkle with flaky sea salt, black pepper and a squeeze of lemon
- Devour, and maybe leave one for the guests
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