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

... Read more.


  • 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.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

4 4 4 4 4
Average Rating
1 comment • 2 ratings
Please login to comment
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!