Leo Schofield (Foreword)

Barilla Bay Oyster Farm & Restaurant

RRP $29.95 HB 136pp

Recent Winner of the “Gourmand International Award for the best Australian Seafood Cookbook”.

Shuck me! Split me! Sip me! Inside this sweet little book is everything you ever needed to know about selecting, storing, shucking, cooking and serving oysters.

The House of Oysters, published by Barilla Bay Oyster Farm and Restaurant, is essentially a recipe book with 55 of the favourite recipes from a Who’s Who of Australian chefs.

As well as delicious recipes this book also contains a wealth of information about oysters themselves including their physiology and lifestyle.

The 55 recipes, illustrated with mouthwatering photography by Paul County, include:

* Oysters with Cucumber Shots - Paul Dansereau, Bathers Pavilion, Balmoral, NSW.
* Oysters with Basil Infused Vodka, Pea and Wasabi Puree – Philip Piper, Glo Glo’s, Latrobe.
* Oysters with Saffron Jelly, Salmon Caviar and Apple Mead – Bronwyn Miller, Home Hill, Ranelagh.
* Oysters with Stout Foam – Steve Cumper, Peppermint Bay, Woodbridge.
* Oysters with Rice Wine Vinaigrette – Tetsuya Wakuda, Tetsuya’s, Sydney.
* Oyster Verjuice Vinaigrette – Maggie Beer, Pheasant Farm Shop, Tanunda, South Australia.
* Oysters with a Trio of Melons – Will Goodman, The Lodge, Tarraleah.
* Oysters with Asparagus Sorbet and White Truffle Oil – Simon West, Meadowbank, Cambridge.
* Oysters with White Gazpacho, Salsa Verde and Candied Orange – Andrew Wise, Cradle Mountain Chateau.
* Martini Oysters – Damon Wecker, Lucks Restaurant, Launceston.
* Oyster Soup – Stephanie Alexander, Victoria.
* Tempura Oysters on Nori Roll with Wasabi Pickle – Simon Townsend, Barilla Bay, Cambridge.