Two different ways of Enjoying Australian Oysters

Sometimes, the most enchanting thing about food isn’t the complicated steps, but how its natural flavours can whisk you away to another world. Australian oysters are just that—plucked from the sea, cracked open with a simple twist, and suddenly you’re feeling the breath of the ocean. This time, I want to chat with you about the charm of Australian oysters, from their varieties to how to eat them, and even how to store them—I’ll cover it all. To me, oysters aren’t just food; they’re a way to have a conversation with nature. Ready? Let’s dive into this sea of flavours together!

Three Different Types of Australian Oysters

Australia boasts three main oyster varieties: Pacific Oyster, Sydney Rock Oyster, and Angasi Oyster, each with its own personality waiting for you to discover.First up is the

Pacific Oyster. Originally from Japan, it’s been raised so well in Australia—big in size, with a sharp, rugged shell and plump, juicy flesh. Take a bite, and a refreshing saltiness crashes over you like a wave, followed by a clean finish. Its superpower is adaptability, so oysters from different Australian waters taste unique. South Australia’s Smoky Bay version is wild and bold, while Tasmania’s Bruny Island ones are soft and creamy with a hint of sweetness. I’m hooked on Bruny Island’s—it’s like soaking in the ocean, so delicate I can’t bear to swallow it too fast.

Next, there’s the Sydney Rock Oyster, a true Aussie gem grown mostly along the eastern shores of New South Wales and Queensland. Smaller than the Pacific, its flat, fan-shaped shell has jagged edges. The flesh isn’t super plump, but the flavor’s so intense it feels compressed—sweet with a mineral kick that hits you sharp and surprising. It grows slowly, taking three to four years to mature, so every bite is refined and layered, lingering like a fine tea. Locals call it the “oyster elite,” and I totally get it—it leaves you feeling so satisfied.

Finally, the Angasi Oyster, or Flat Oyster, is a native born and bred in Australia, once a staple for Indigenous folks. Its shell is smooth and flat, the flesh thin and tender, sometimes tinged with pale yellow or grayish-white. The taste is subtle—gentle at first, then revealing mineral and earthy notes as you chew, with a finish like nuts or mushrooms. Overfishing has made it rare now; I tried it once and fell for its deep flavor, like tasting a memory of the earth.

Australia boasts three main oyster varieties: Pacific Oyster, Sydney Rock Oyster, and Angasi Oyster.

The Best Season to Eat Australian Oysters

When’s the best time to enjoy Australian oysters? You can get them year-round, but for peak flavor, I’d pick autumn and winter—roughly September to February. Why? Australia’s in the Southern Hemisphere, so winter means cooler water, slowing oyster growth for firmer flesh and richer taste. In summer, the heat warms the water, and oysters spawn, making the meat softer and less intense. That said, Australia’s farming skills are top-notch—places like Tasmania’s chilly waters keep quality steady anytime. For the ultimate experience, try them in autumn or winter; for everyday enjoyment, grabbing some whenever won’t let you down.

For the ultimate experience, try them in autumn or winter; for everyday enjoyment, grabbing some whenever won’t let you down.

How to Shuck an Oyster?

Shucking oysters isn’t hard—just a bit of care and focus, and you’re set. You’ll need an oyster knife, plus something to protect your hand—I go with a clean cloth, folded over the oyster and held down, so if the knife slips, I’m safe.

Method one: start at the “3 o’clock” spot where the shell’s thinner. Wedge the knife tip into the gap, wiggle it side to side, slide it in, then cut horizontally along the top shell to sever the adductor muscle and lift it off. It’s easy, but you might get some shell bits—rinse it off after.

Method two, a restaurant favourite: go in from the tail’s tiny crevice. It takes more force since it’s sturdier there, but the shell stays intact with no fragments. Once in, cut the muscle the same way, slice it at the base too, and you’re done—no rinsing needed. Flip it over so the plump side’s up, and it’s ready for you.

There are two main methods for shucking oysters. The one commonly used in restaurants involves inserting the knife into the small crevice at the hinge of the oyster.

BigBoy’s Two Refined Oyster Recipes

Raw oysters are already a treat, but BigBoy’s got two fancy recipes to elevate them. First, “Lemon Gel Herb Oil Oysters”: simmer 100g lemon juice (two or three lemons), a few ginger slices, 70g water, and 20g sugar into a lemon water, add 2.5g agar powder after boiling, stir, cool it into a gel, then blend and pipe into a squeeze bottle. Dot three spots of lemon gel on the oyster, drizzle herb oil, and sprinkle some herbs—the tangy freshness and sea flavour click perfectly with the creamy oyster, balanced just right.

Second, “Chicken Fat Steamed Oysters”: bake chicken skin at 180°C for 20-25 minutes until golden and crisp, collect the fat and pour it over the oysters, steam for 3 minutes, then finish with red wine vinegar, crumbled skin, and herbs. The rich chicken fat meets the oyster’s freshness, with a crunchy surprise—simple yet so satisfying.

BigBoy presents two oyster recipes for everyone: "Lemon Gel Herb Oil Oysters" and "Chicken Fat Steamed Oysters."

How to Store Extra Oysters?

Got too many oysters? No worries. Unopened ones can be wrapped in a damp cloth and refrigerated for up to a week, though eating them within three or four days keeps them freshest. Shucked but uneaten? Set them on crushed ice for no more than an hour or two. For dressed ones like the recipes above, serve them right away—don’t let them sit, or the flavour fades. If you really can’t finish them, vacuum-seal them, label with the date, and freeze. Thaw a day or two before using—texture won’t be as pristine, but most of the taste holds up.

The wonder of Australian oysters lies in the purity they bring from the sea. Pacific’s freshness, Sydney Rock’s depth, Angasi’s quiet richness—each bite is a gift from nature. Whether you’re shucking them or trying BigBoy’s recipes, it’s time spent getting close to the ocean. I hope you give it a go and feel that joy from hand to heart. Leftovers? Save them for another round of bliss. Food isn’t just flavour—it’s the warmth of life. Catch you next time—bye-bye!

Watch the video below now! Scroll down for detailed written recipes and steps.

Ingredients

Lemon Gel & Herb Oil Oysters:

Pacific Oysters	To taste
Herb Oil	To taste
Lemon Juice	100g(2-3 each)
Water	70g
Sugar	20g
Ginger	20g
Agar Powder	2.5g

Chicken Fat Steamed Oysters：

Pacific Oysters	To taste
Chicken Skin	2 pieces
Red Wine Vinegar	1 tsp

Steps

Lemon Gel & Herb Oil Oysters:

1.

Cut 2 lemons in half and extract 100g of lemon juice. Add water, sugar, and ginger slices. Bring the mixture to a boil, then turn off the heat and let it cool completely at room temperature.

2.

Strain out the solids, keeping only the liquid. Pour the liquid back into the pot, add agar powder, and mix well. Heat to a boil again and maintain boiling for at least 30 seconds. Pour the liquid into a bowl and refrigerate until set.

3.

Once cooled and set, transfer the gelled mixture into a blender and blend until smooth. Pour the gel into a squeeze bottle.

4.

Refer to the article "Homemade Herb Oil & Prawn Oil" for the herb oil preparation.

5.

Squeeze a small amount of lemon gel onto the oysters, drizzle with herb oil, and enjoy.

Chicken Fat Steamed Oysters:

1.

Lay chicken skin flat between two sheets of parchment paper, then press with another baking tray. Bake at 180°C (356°F) for 20-25 minutes. Once done, let it cool and collect the rendered chicken fat.