The Northern Express Herald

Kangaroo Island Trinity oysters

Jo Elwin
By
Jo Elwin

Food writer and former food magazine editor

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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

12Oysters, on the shell (Main)
2Garlic cloves, crushed
100 gSmoked salmon, hot
80 gButter
6Prawns, large Australian variety, roughly chopped
1 to garnishFish roe
1 to garnishChives

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.