3 ways with ... oysters

Oysters with bacon, chopped avocado and chives. Photo / Babiche Martens.

Go with the classics
Tart up classics like oysters Rockefeller (creamed spinach, breadcrumbs and, sometimes, cheese) or Kilpatrick (bacon and parmesan) with a shake of chilli sauce. Or top with a dash of vodka, sour cream and caviar.

Salsa
Chopped avocado with a touch of wasabi, rice vinegar, chopped capsicum and coriander gives fresh zing. Mango, cucumber and basil has cool charm. Rice wine vinegar, mirin, sesame oil, lemon and soy creates a fresh Japanese version.

Hot stuff
Stir oysters through your creamiest vichyssoise, gumbo or bisque recipe or chop through a souffle for a luxury entree or brunch dish.

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