Five of the best: Ways to enjoy oysters

Herald on Sunday

7 Mar, 2015 08:00 PM3 mins to read

The Oyster Inn, Waiheke. Photo / Babiche Martens

The season of succulent Bluff oysters kicked off this week, and we can't wait to slurp them straight from the sea-salty shell. The experts say they're the best Bluffies yet and the season looks promising. Harvesting from one of the last remaining wild oyster fisheries is allowed until August 31 at the latest, earlier if an annual harvest limit is reached. To celebrate the season of our South Island delicacy, we share five of the best ways to enjoy oysters.

1: Euro

22/147 Quay St, Auckland

There is non-stop shucking happening at Simon Gault's harbourside institution, Euro. This month, you can wrap your chops around a $25 lunch deal. For this you will be served a dozen plump Bluffies, either natural or dressed with a dash of white balsamic, a couple of hot sauce options or, for that "extra 5 per cent magic", Gault suggests opting for a hint of the imported Prelibato vinegar.

2: O'Connell Street Bistro

3 O'Connell St, Auckland

If Bluffies are your idea of an afternoon delight, pop up to O'Connell Street Bistro
for your daily serve. The classic and cosy inner-city bistro is serving the special
seafood for $25 a dozen Monday to Friday between 3pm and 6pm. You can choose between having your fresh oysters either natural, with a refreshing cucumber and Bombay gin sorbet or a tempura coating with garlic aioli.

3: Oyster Inn

124 Ocean View Rd, Oneroa, Waiheke Island

Get into the seafood mood with a ferry ride to Waiheke Island (unless you're lucky enough to be a local of course). The crew at the very polished and popular Oyster Inn is celebrating the launch of the Bluffies season with a special deal starting tomorrow. Get yourself half a dozen oysters served with fresh sourdough and a glass of Veuve Clicquot for $40. The deal plans to end on Friday, so get there quick-smart. The name of the place says it all, really.

4: SPQR

150 Ponsonby Rd, Ponsonby

SPQR on Ponsonby Road. Photo / Chris Skelton

This buzzing Ponsonby Rd stalwart boasted to us the goodness of this year's Bluffie batch. "Not too big, not too small and are juicy and plump," said floor manager Courtney Rupe. The oysters will be served natural on a tray of ice with red wine vinaigrette and balsamic to complement, either individually or by the half and full dozen. SPQR is also running a special Veuve Clicquot Magnum promotion for Friday lunch - worth asking about if you can indulge in an end-of-week long lunch.

5: At home

A plate of fresh Bluff oysters at the Bluff Oyster and Food Festival.

You don't even have to leave the house once you've brought your Bluffies back from the market. This Bite recipe offers a twist on a firm favourite, serving a fresh oyster on a triangle of Vogel's bread. A twist of lemon and sea salt is all you need. Or give this piquant green sauce a crack. Blitz a cup of fresh herbs (coriander, parsley and dill) a clove of garlic, an anchovy fillet, 1tbsp each of capers, mustard, red wine vinegar and a dash of olive oil. Season with salt, pepper and lemon juice. Butter your super-fresh Vogel's, cut into triangles and serve an oyster on each with a dollop of green sauce.