| FOOD UP­DATE

GQ (Australia) - - INSIDE GQ -

The new way to eat oys­ters, plus all the latest open­ings.

COR­RECT – AUS­TRALIA’S NEXT CULI­NARY TREND WILL CHANGE YOUR VIEWS ON SHELL­FISH.

Take a freshly-shucked oys­ter, add a squeeze of le­mon then, boom, straight down the hatch, no? Not the big­gest fan of un­cooked shellfsh? Then you’re in luck. That elu­sive oys­ter ex­pe­ri­ence could be yours, thanks to chefs who, by lightly roast­ing them, are negat­ing the salty, briny edge. “I started do­ing it to get peo­ple who fnd oys­ters too con­fronting to try them,” says Mat Lind­say, owner of Syd­ney res­tau­rant Es­ter. “We cook them in shells, so the heat pops them open and in­side, the oys­ters plump up be­cause the pro­tein has set.” They de­liver a soft, mild creami­ness – but only if you don’t over­heat them. “It’s easy to do,” adds Lind­say. “You’re re­ally just warm­ing them, so they never get over 60ºc in­side – they’re bloody de­li­cious.”

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