Barbecued Oysters Three Ways

Makes 18 18 Pacific oysters, shucked 1kg rock salt, to serve

TOMATO, MIRIN & SEAWEED OYSTERS

1 tomato, seeds removed and finely

chopped

2 tbsp mirin (Japanese rice wine) 1 tbsp rice wine vinegar

1 shallot, finely chopped

40g Japanese seaweed salad (wakame, available in Asian supermarkets)

MANCHEGO & CHILLI OYSTERS

40g finely grated manchego 2 tbsp olive oil

3 garlic cloves, crushed

1/2 tsp dried chilli flakes

HERB OIL & CRISPY LEMON CRUMB OYSTERS

1 tbsp flat-leaf parsley

1 tbsp tarragon leaves

1 tbsp chopped chives 80ml olive oil

20g panko (Japanese

breadcrumbs)

1 garlic clove, crushed

1 tsp finely grated lemon zest

Place the tomato, mirin, rice wine vinegar and shallot for the tomato, mirin & seaweed oysters in a bowl. Mix until well combined and set aside.

Place the cheese, oil and garlic for the manchego & chilli oysters in a bowl. Mix until well combined and set aside.

For the herb oil & crispy lemon crumb oysters, place the parsley, tarragon, chives and 60ml of the olive oil in a food processor. Season with salt and pepper, then process until a smooth mixture and set aside.

Place a small frying pan over high heat and heat the remaining oil. Add the breadcrumbs and garlic to the pan and stir-fry until golden, about 3 minutes. Stir in the lemon zest and set aside.

Preheat a barbecue to high heat or place a chargrill pan over high heat. Divide the tomato mixture over six oysters, the cheese mixture over six oysters and the herb oil mixture over six oysters. Place the oyster with the shell down on the barbecue or chargrill pan. Cook the oysters for 4 minutes or until they start to bubble.

Spread the rock salt on a large platter and arrange the oysters on the salt. Place the seaweed salad and black pepper on top of the tomato, mirin & seaweed oysters.

Sprinkle the manchego & chilli oysters with chilli flakes.

Top the herb oil oysters with the lemon bread crumbs and pepper. Serve immediately.