Serve up fresh seafood to please palates

Central and North Burnett Times - - WEEKEND - with Dan and Steph Mul­heron For more, go to danand­

ON OUR re­cent trav­els we stopped in at Batemans Bay, about four hours’ drive south of Sydney. It is renowned for fresh oys­ters and great fish­ing and we thought we would test our luck to see what we could catch just off the fore­shore. We all love to fish, even Emmy, so we all dropped a line. We were lucky enough to catch a 42cm flat­head from the crys­tal clear wa­ters of the Clyde River.

We stopped in at a lo­cal fish­eries to col­lect some beau­ti­ful lo­cal oys­ters that just smelt like the sea. Couldn’t be­lieve they were only $1 each.

We brought ev­ery­thing home and Dan cleaned and fil­leted the flat­head ready for cook­ing sim­ply with sea­soned flour and in but­ter in a pan.

We whipped up a kil­patrick sauce, cooked some qual­ity smoked ba­con and topped the oys­ters and then had a sim­ple quick green salad with din­ner. Safe to say ev­ery­one was pretty sat­is­fied.

Kil­patrick oys­ters

INGREDIENTS: ★ 12 fresh oys­ters ★ 2 rash­ers ba­con ★ 1⁄ cup 4 bar­be­cue sauce ★ 1⁄ tsp tabasco 2

METHOD: Pre­heat the grill to 200 de­grees. Dice the ba­con into the finest dice you can. In a fry­ing pan over high heat, sauté un­til it goes lightly golden and starts to crisp. Com­bine the bar­be­cue sauce and tabasco. Place the oys­ters on a sta­ble and level tray. Di­vide the ba­con be­tween the 12 oys­ters and top with tea­spoon­fuls of the sauce. Put un­der the hot grill for 2 min­utes or un­til the sauce is bub­bling. Re­move and serve.


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