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Sydney rock oysters are not as big as the Pacific variety but have a sweeter/milder flavour which goes really well with the dish.


  • Rock Oysters

  • 12 Sydney Rock Oysters

  • 1 cup mayonnaise

  • 1 teaspoon Wasabi

  • 150 g Salmon Caviar

  • 2 sheets toasted Nori


  • Rock Oysters:

  • 1.

    Mix the wasabi and the mayonnaise.

  • 2.

    To make the taste hotter add more wasabi.

  • 3.

    Cut the toasted nori into matchstick sized strips.

  • 4.

    Place a little bit of the nori on each oyster.

  • 5.

    Use only a bit if this is the first time you have tasted nori as it is often an acquired taste.

  • 6.

    Spoon the wasabi mayonnaise onto each oyster.

  • 7.

    On top of this put a generous portion of salmon caviar and screw on some black pepper.

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