If you’ve been waiting for the perfect excuse to enjoy fresh oysters, this is it.
From now till September, Australia’s cooler months are the absolute prime season for oysters. As water temperatures drop, oysters naturally slow their growth and begin storing energy in the form of fat reserves. The result? Beautifully firm, plump oysters bursting with rich, clean flavour.
It’s one of nature’s seasonal rewards — and one that seafood lovers look forward to every year.
For anyone new to oysters, seasonality makes all the difference when it comes to fresh produce and winter is the perfect time to explore them. Learning a little about oysters can make eating them even more enjoyable. Their flavour can change depending on where they are grown, the salinity of the water and the conditions of the season, which is why some taste sweet and creamy while others are briny, mineral-rich or crisp and clean.
Ask the guys at Camberwell Market Seafood and Kingfisher Seafood about different local varieties, how to store them safely and the best way to serve them at home. The more you understand about oysters, the more you can appreciate their freshness, flavour and quality!
Whether you prefer them freshly shucked and served natural with a squeeze of lemon, topped with a classic mignonette, or cooked to perfection with your favourite flavours, there’s no denying that winter oysters are at their very best.
Not only are oysters delicious, they’re also packed with goodness. Rich in protein, zinc, iron, omega-3 fatty acids and essential vitamins, they are a nutritious choice that tastes luxuriously good!
Go grab a dozen and treat yourself now.