Ask the experts: buying and serving oysters, plus dressings

Fran Abdallaoui and Pamela Clark prise open some top oyster tips and offer zingy dressings for elegant entertaining.

Australia has three main oysters – Sydney Rock, Pacific and Native – with virtually all oysters consumed today farmed. Sydney Rock oysters are native to Australia and sometimes called Western Rock oysters if farmed in Western Australia. They have triangular-shaped shells and the edge of the meat is pale. They’re smaller than Pacifics with a rich, sweet flavour.

Pacific oysters, also known as

Coffin Bay or Japanese oysters, were introduced to Tasmania from Japan and are also grown in South Australia and in a few areas of NSW. The Pacific’s shell is slightly larger than the Rock’s and the meat has a black edge. Its flavour is fresh, clean and salty.

The Native oyster, also called Angasi, is a variety from southern Australia with a flat shell, but it’s now quite scarce. It is full-flavoured with a rich texture and great for cooking.

Buying Sydney Rocks are best from September to March. Pacifics are best from April to September, but avoid during January and February. Natives are best from May to August, but avoid from November to March.

Storing Oysters are best bought live. Shuck them just before serving. Store them unopened in the warmest part of the fridge for up to a week, covered with a cloth that is kept damp.

Once opened, they should be stored below 4ºC and consumed as soon as possible (within 24 hours).

Preparing There are various ways to open an oyster: prising open from the lip end; going in through the hinge; or opening from the side. Professionally opened oysters are usually washed and flipped over for presentation. If you aren’t opening your own oysters, try to buy them unwashed with all their natural flavour. Oysters can also be opened by cooking them on a barbecue or in a steamer.

Cooking The delicate flesh needs very little heat – stop cooking as soon as the edges start to curl. Larger Pacifics are often better served cooked.

Serving The toppers below make enough for 12 shucked oysters in the half shell. You might want to also serve some natural – place on a bed of ice with lemon halves wrapped in muslin and a little black pepper.