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Pacific Oysters were first introduced into Australia in the 1950s. Tasmanian Pacifics display a wonderful saltiness and a flinty-firm texture. They are equally as beautiful cooked lightly as freshly shucked. The juices are integral to the taste and they should therefore be kept alive until the very last moment. The capsicums provide this dish with a mildly sweet flavour. Always choose peppers that are firm and richly coloured with a shiny skin. They should also be heavy for their size. Capsicums are an excellent source of vitamins C and A. Cucumbers originated in either India or Thailand and have now been cultivated for 1000s of years. They are members of the gourd family.


  • Coulis

  • 4 red capsicums roughly chopped

  • 0.5 Spanish Onion

  • 0.5 Leek

  • 3 Garlic Cloves roughly chopped

  • 65 ml Extra Virgin Olive Oil

  • Sea Salt & freshly ground black pepper

  • Relish

  • 2 Lebanese cucumbers

  • 10 Mint leaves

  • Extra Virgin Olive Oil

  • Lemon Juice

  • Oyster

  • 2 doz Live Pacific Oysters

  • Flour

  • Sea Salt & freshly ground black pepper

  • Olive Oil


  • Coulis:

  • 1.

    For the coulis, place all ingredients in a baking tray.

  • 2.

    Cover the tray with foil and cook over a low heat for 2 to 3 hours.

  • 3.

    Pass the mixture through a Mouli and check the seasoning.

  • Relish:

  • 1.

    To make the relish, peel and deseed the cucumbers.

  • 2.

    Chop them into a fine, neat dice, add the mint and mix with just enough lemon juice and olive oil to bind.

  • Oyster:

  • 1.

    Shuck the oysters just before serving.

  • 2.

    Dust them gently in seasoned flour and fry lightly in olive oil.

  • 3.

    Place the coulis on a platter followed by the oysters.

  • 4.

    Top each oyster with a teaspoon of cucumber relish

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