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Australians love the sun, beach and outdoors, and these elements have bred the modern Australian cuisine.

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  • 12 Oysters Sydney Rock or Pacific

  • Tempura Flour for dusting

  • 1 cup Tempura Flour

  • 0.75 cup Cold Sparkling Mineral Water

  • 500 ml Peanut Oil

  • 2 teaspoons Sichuan peppercorns

  • 2 teaspoons sea salt

  • 1 tablespoon Parsley chopped

  • Tartare Sauce

  • 3 egg yolks

  • 1.5 cups Peanut Oil

  • Juice of 2 Lime

  • Salt & Pepper

  • 1 tablespoon baby Caper

  • 2 diced cornichon optional

  • 2 golden shallots finely chopped

  • 1 tablespoon Soy sauce

  • 1 teaspoon Wasabi

  • 1 tablespoon Parsley chopped


  • 1.

    Dry roast Sichuan and pink peppercorns and salt until fragrant and grind in a mortar & pestle or spice grinder, place into a mixing bowl with the chopped parsley.

  • 2.

    Mix the flour with the cold mineral water until just past paste consistency (not too thin or too thick)

  • 3.

    Heat your peanut oil to 180 Degrees Celsius – use a sugar thermometer to check temperature.

  • 4.

    Dust your oysters in flour (very lightly – shake off excess flour)

  • 5.

    Dip the oysters into batter and drain off excess before placing into hot oil

  • 6.

    Cook until crisp & golden.

  • 7.

    Drain on absorbent paper and toss through the pepper, parsley and salt mix.

  • 8.

    Place onto your serving plate with wedges of lime and your tartare sauce.

  • 9.

    Garnish with watercress and rose petals if feeling romantic.

  • Tartare Sauce:

  • 1.

    To make the tartare, whisk the egg yolks with the lime juice

  • 2.

    Slowly add in the oil, a bit at a time, until thick

  • 3.

    Add in all the other ingredients and mix, and adjust seasoning and set aside.

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Posted by threesevReport
I am going to try this, I love oysters, tempura, home-made tartare sauce and Pete Evan's recipes! How could this be any better!!! YUM!