family owned and operated company

Aquaculture Enterprises P/L


Oyster Coral & Jade

# unit ingredient
12 NSW Rock Oysters
2 tbs Dry Sherry
1 tbs Light Soy SAuce
1 clove Garlic
1 tsp Ginger - finely grated
3 tsp white vinegar
1 tsp sugar
1 tsp Sambal Oelek
1 tsp corriander - fresh
2 Spring onions - young
1/4 Red capsicum
Sliver capsicum and shallots. Place diced shallots and capsicum in two separate containers of iced water. Combine all other ingrediants in a bowl. Just before serving spoon dressing over chilled NSW Rock Oysters. Decorate with shallots and capsicum. Serve and enjoy.

Oysters Collette

# unit ingredient
12 NSW Rock Oysters
2 tbs Thick sour cream/td>
2 tbs whipped cream
1 tbs Grated onion
1 tsp lemon zest, finely chopped
Tabasco to taste
1/4 Small avocado
1 tbs Red caviar
Dill to garnish
Remove oysters from shell, wipe shell dry. Set oysters aside. Mix creams, onion, lemon rind and tabasco. Cut avocado into 12 slivers and place one sliver in each oyster shell. Top with oyster, then cream mix. Spinkle caviar on top and decorate with dill sprig.