| FOOD UPDATE
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.”