Follow these top tips and recipe ideas to help you select, prepare and serve oysters from Manta Restaurant and Bar Head Chef, Daniel Hughes.
Oysters are a fantastic dish to serve while entertaining – especially in the warmer months when washed down with a refreshing sparkling wine or champagne.
However, they are readily available all year round, so these seafood delicacies can of course be enjoyed any time you're in the mood!
Purchase fresh oysters from your local fish monger. If you’re going to buy the oysters already shucked, ensure you are buying the best and the freshest which is crucial for this recipe. You must look to see that they are nice and plump, shiny; they should be moist with some of their natural juices still in the shell and they should smell of the ocean.
How to Shuck An Oyster
When shucking oysters make sure the oyster shucking knife is sharp. Shuck from the hinge of the oyster and use gloves (semi heavy duty) you could try thicker washing up gloves and above all be careful. Always shuck away from yourself. Make an incision at the hinge of the oyster and then twist the oyster knife to pop the lid open. Then, slide the knife around the rim. Above all slow and steady is the best method for safety.
Click through for some fantastic recipes from the Manta menu -
Would you like to sample these dishes and more? Manta’s annual Oyster & Seafood Festival takes place this Sunday October 16.
Sydney-siders have the pick of the world’s best chefs on their doorstep during October’s South American-inspired SMH Crave Sydney International Food Festival. It’s one special food event not to be missed - seafood lovers flock here to taste Australia’s best oysters, shucked fresh to order in front of their eyes by celebrated growers, such as Tim Dumbrell, of Moreton Bay Oysters fame.
For more information, head to our Restaurant Guide Listing for Manta Restaurant & Bar
Address: 6 Cowper Wharf Road, Woolloomooloo, NSW
Telephone: (02) 9332 3822
Opening Hours: Open for lunch & dinner 7 days a week