A good quick guide for catering oysters for you guests is that 50% of the population love them half - don't count. So if you have 10 people coming for dinner and you want to give your guests about 1 dozen each then you would need approximately 5 dozen for your evening.

Like most of us who love oysters, these recipes have been collected from various sources over the years and adapted by our good friend and oyster connoisseur Janet Willoughby. 

The following eight recipes can be used as Dipping Sauces, spooned over the oysters in the 1/2 shell or placed with the oyster on ceramic spoons.

Sydney Rock Oysters Natural
Serve with lemon wedges and cracked pepper

Sydney Rock Oysters with Lime & Sweet Chilli Sauce
Combine lime zest, freshly squeezed lime juice and sweet chilli sauce (available from supermarkets or Asian grocery stores) – use about 1/3 lime juice and 2/3 sweet chilli sauce
(Janet)

Sydney Rock Oysters with Vodka, Caviar (or Salmon Roe) & Sour Cream
Spoon vodka into oyster ½ shell and add say 1/3 a teaspoon of sour cream (or crème fraiche or marscapone cheese) and 1/3 a teaspoon salmon roe per oyster in one corner of the oyster shell.  
(Jann & Dave Sharman – Garth’s parents)

Bloody Mary Sydney Rock Oysters
Combine 4 tablespoons of coriander, 2 cups tomato juice, 2 peeled and seeded Lebanese cucumbers, juice of 2 limes, 4 finely diced tomatoes, a   ‘splash’ of vodka (to taste), 3 finely chopped red chillies, splash of worcestshire sauce, splash to tabasco sauce, salt and pepper.  Let sit for at least 1 hour before adding to oysters.
(1)

Sydney Rock Oysters with Caper Sauce
Oven roast or grill ½ red capsicum then peel and chop finely.  Combine 2 teaspoons of finely chopped capers, 2 teaspoons of finely chopped gherkins, 1 clove crushed garlic, ½ teaspoon of cracked coriander seeds, a couple of drops of Tabasco sauce, 2 tablespoons of extra virgin olive oil, 1 tablespoon of chopped fresh parsley and ½ teaspoon of fresh lemon juice – combine with red capsicum. *
(2)

Sydney Rock Oysters with Red Wine Vinegar
Combine ½ cup red wine vinegar, 6 finely diced eschalots, 1 ½ cups of olive oil and salt and pepper to taste.
(3)

Sydney Rock Oysters with Mirin Sauce
Combine 2 tablespoons mirin, 4 tablespoons of rice wine vinegar, 4 tablespoons of grape seed oil, ½ teaspoon of sesame oil, I teaspoon of soy sauce, I tablespoon of lemon juice.  Bunch of chives, finely chopped for garnish. 
(4)

Sydney Rock Oysters with Lime Wasabi Dressing
Combine 2 ½ tablespoons lime juice with 1 teaspoon wasabi paste, 1 ½ tablespoons of rice vinegar, 2 teaspoons olive oil and 1 tablespoon of fresh coriander leaves.  Combine ½ a finely chopped avocado with ½ a finely chopped red capsicum. Top oysters with avocado capsicum mix and pour dressing over.
(5)

* (not suitable for oyster shooters)

Oyster Vichyssoise
750g leeks
350g onions, finely sliced
100g unsalted butter
350g potatoes, peeled and sliced
1.5 litres of chicken stock
100ml of Chinese oyster sauce
200ml cream
18 oysters out of shell
2g flying fish roe
10g chives, finely chopped  

Saute leeks and onions in the butter until soft, but before they change colour.  Add the potatoes, stock (boiling) and oyster sauce.  Boil rapidly for 10 minutes. Add the cream and cook further for 2 minutes.  Liquidise the soup and add salt and pepper to taste.  Pass through a fine sieve.  Return to the heat, add oysters to warm through.  Serve with chives and flying fish roe as garnishes.   
(6)

Oysters with Pasta and Champagne Sauce
Champagne Sauce: 1 large bunch watercress, 1/2 medium onion, pick off sprigs, wash and chopped crisp in plastic bag in 50g fish trimmings refrigerator 100g sliced white 60g tagliolini pasta mushrooms 30g caviar, optional 200ml champagne 400ml fish stock incl. oyster juices 400ml cream Separate Sydney rock oysters from the shells, wash shells in warm water and reserve.  For sauce, sweat onion with fish trimmings and mushrooms in a buttered heavy saucepan, covered with buttered greaseproof paper and the lid, on low heat for 10 minutes.  Remove paper, add champagne and boil until reduced by two-thirds.  Add stock and reduce again by two-thirds. Add the cream and reheat on low heat, without reducing sauce, for 15 minutes to integrate the flavours.  Strain and set aside. Cook the pasta in boiling salted water, to which a dash of olive oil has been added, until al dente.  Drain.  Heat oyster shells in hot water and arrange on a bed of watercress on the serving plate. Reheat pasta in a little of the sauce and place a few strands on each shell.  Heat remaining sauce until almost boiling, drop in Sydney rock oysters and leave on heat, stirring gently, for a few seconds until the Sydney rock oysters puff up.  Spoon Sydney rock oysters back into shells and add a little more sauce to each shell.  Top each with a small spoonful of caviar, if desired. SERVES 6.
(1)

Oyster Soufflé
36 fresh Sydney rock oysters, shelled, 40g flour drained, liquor reserved 4 eggs, yolks separated from 1/4 litre milk whites, yolks lightly beaten 40g butter whites stiffly beaten salt and pepper.  Heat the oyster liquor and milk together.  When the liquid is hot, but not boiling, add the Sydney rock oysters, Simmer for about 3 minutes, or until the edges of the Sydney rock oysters begin to curl.  Remove the Sydney rock oysters from the pan and leave them to cool.  Cut them into small pieces. Reserve the cooking liquid.
In a heavy saucepan, melt the butter; add the flour and blend it with the butter.  Stir in 1/4 litre of cooking liquid.  Cook until smooth, stirring constantly.  Remove the pan from the heat and slowly add the beaten egg yolks, stirring continuously.  Return the pan to the heat and cook the mixture until the sauce thickens, stirring all the time.  Remove the pan from the heat again.  Mix the Sydney rock oysters into the sauce and sprinkle it with salt and pepper.  Fold in the egg whites.  Pour the mixture into a well-buttered 20cm casserole dish.  Set the casserole in a shallow pan of hot water.  Bake the soufflé in a preheated 180°C (350°F or Mark 4) oven for 40 minutes, or until it is risen and golden.  Serve immediately.

(1)

References

(1)   From Website for Oyster Farmers Association of NSW Ltd.  www.oysterfarmers.asn.au

(2)   The Australian Women’s Weekly – Cooking for Crowds p 23 1993.

(3)   Adapted from recipe found through Australian Womens Weekly Recipe Finder.  aww.nine.com.au/aww/recipes/db/FreshTV/21/2155.asp?printfriendly=true&

(4)    Adapted from recipe found through Australian Womens Weekly Recipe Finder.  //ourhouse.ninemsn.com.au/recipes/db/ourhouse/40/4075.asp

(5)   Adapted from recipe found through Australian Womens Weekly Recipe Finder.  //aww.ninemsn.com.au/aww/recipes/db/awwcookbook/08/880.asp?printfriendly=true 

(6)   From recipe printed in the newspaper (date? Paper?)  Recipe originally from Dietmar Sawyer Chef at Level 41 Restaurant

Oysters and wine have a long celebrated partnership. This is a general guide to making the right choice from the cellar.

Wines to drink with oysters
Sauvignon Blanc – Particularly from the Marlborough region of New Zealand . They are crisp, fresh and dry and should stand up to the oysters powerful characteristics.

Riesling – Look for Clare Valley and Eden Valley wines with their lemon and lime touches that will enhance the flavours of the oyster.  Ensure that they are young and fresh.

Sparkling Wine – The best sparkling wine comes from the Champagne region of France , however, quality Australian sparkling wine using primarily Tasmanian fruit will enhance your enjoyment with a lovely marriage of bubbles and oysters!

Wines to avoid when eating oysters  
Sweet Wines – including Chenin Blanc, Moscato and cheaper Rieslings that tend to be laced with residual sugar

Soft Wines – including malolactic chardonnays that tend to leave a soft creamy mouthfeel 

Red Wines – even Pinot Noir does not do justice to the Oyster!

If all else fails
If these combinations are unavailable to you, or you prefer beer to wine, the classic Irish partnership of Guinness and oysters has a long and memorable association – well maybe not so memorable as long!!!

Thank you to Darren Davis

The Walrus & The Carpenter

The sun was shining on the sea,
Shining with all his might:
He did his very best to make
The billows smooth and bright—
And this was odd, because it was
The middle of the night.

The moon was shining sulkily,
Because she thought the sun
Had got no business to be there
After the day was done—
“It’s very rude of him,” she said,
“To come and spoil the fun!”

The sea was wet as wet could be,
The sands were dry as dry.
You could not see a cloud, because
No cloud was in the sky:
No birds were flying overhead—
There were no birds to fly

The Walrus and the Carpenter
Were walking close at hand;
They wept like anything to see
Such quantities of sand:
“If this were only cleared away,”
They said, “It would be grand!”

“If seven maids with seven mops
Swept for half a year,
Do you suppose,” the walrus said,
“That they could get it clear?”
“I doubt it,” said the Carpenter,
And shed a bitter tear.

“O, Oysters, come and walk with us!”
The Walrus did beseech.
“A pleasant walk, a pleasant talk,
Along the briny beach:
We cannot do with more than four,
To give a hand to each.”

The eldest Oyster looked at him,
But never a word he said:
The eldest Oyster winked his eye,
And shook his heavy head—
Meaning to say he did not choose
To leave the oyster-bed.

But four young Oysters hurried up,
All eager for the treat:
Their coats were brushed, their faces washed,
Their shoes were clean and neat-
And this was odd, because, you know,
They hadn’t any feet.

Four other Oysters followed them,
And yet another four;
And thick and fast they came at last,
And more, and more, and more-
All hopping through the frothy waves,
And scrambling to the shore.

The Walrus and the Carpenter
Walked on a mile or so,
And then they rested on a rock
Conveniently low:
And all the little Oysters stood
And waited in a row.

“The time has come,” the Walrus said,
“To talk of many things:
Of shoes—and ships—and sealing wax—
Of cabbages—and kings—
And why the sea is boiling hot—
And whether pigs have wings.”

“But wait a bit,” the Oysters cried,
“Before we have our chat;
For some of us are out of breath,
And all of us are fat!”
“No hurry!” said the Carpenter.
They thanked him much for that. 

“A loaf of bread,” the Walrus said,
“Is what we chiefly need:
Pepper and vinegar besides
Are very good indeed—
Now if you’re ready, Oysters dear,
We can begin to feed.”

“But not on us!” the Oysters cried,
Turning a little blue,
“After such kindness, that would be
A dismal thing to do!”
“The night is fine,” the Walrus said.
“Do you admire the view?”

“It was so kind of you to come!
And you are very nice!”
The Carpenter said nothing but
“Cut us another slice:
I wish you were not quite so deaf—
I’ve had to ask you twice!”

“It seems a shame,” the Walrus said,
“To play them such a trick,
After we’ve brought them out so far,
And made them trot so quick!”
The Carpenter said nothing but
“The butter’s spread too thick!”

“I weep for you,” the Walrus said:
“I deeply sympathize.”
With sobs and tears he sorted out
Those of the largest size,
Holding his pocket-handkerchief
Before his streaming eyes.

“O Oysters,” said the Carpenter,
“You had a pleasant run!
Shall we be trotting home again?”
But answer came there none—
And this was scarcely odd, because
They’d eaten every one.

Lewis Carol

Alice In Wonderland