Kangaroo Island Trinity oysters

One of three starters we made in Kate Sumner’s cooking class at FEASTival – an annual food and wine event held on Kangaroo Island in South Australia. This is a favourite of Kate’s from her days eating at Trinity restaurant in Melbourne, it’s a very decadent way to serve oysters that may even appeal to non-oyster eaters. They are decadent and divine and seemed to please even those who don’t like oysters. We used Kangaroo Island oysters but I think they’ll work well with our Bluffies too. Makes 12.

Ingredients

12	Oysters, on the shell (Main)
2	Garlic cloves, crushed
100 g	Smoked salmon, hot
80 g	Butter
6	Prawns, large Australian variety, roughly chopped
1 to garnish	Fish roe
1 to garnish	Chives

Directions

1. Heat the oven grill to the hottest setting. Mix the garlic, butter and prawns and put a teaspoon on to each oyster.
2. Cook under the grill until butter is sizzling.
3. Top each oyster with some smoked salmon, chives and salmon roe to serve.