Page 76 - Port Douglas Magazine 27

oh,
shucks!

With summer fast approaching, tis the season to get shuckin’!
Oyster season is here, and this season we’re putting a tropical
twist on a classic sauce with our Mango and Shallot Mignonette.

Fresh Oysters with Mango and
Casanova was known to eat a dozen a night for their aphrodisiac effect, and
in Roman times they were worth their weight in gold. But here in Australia
Shallot Mignonette
the oyster has previously enjoyed a more humble history. In 19th century
Sydney, oysters were universally enjoyed by the well-to-do and the poor, and
were easy to access, even for convicts. They were so plentiful that a dozen
INGREDIENTS
oysters was cheaper than a dozen eggs, and the burnt shells were vital in
creating the mortar and cement that built the city. 3/4 cup red wine vinegar
Today they have been elevated to the world’s most prized mollusc and an 1/2 cup minced mango
Australian summer staple. There are three main species of oysters farmed in 1/4 cup minced shallots
Australia: Sydney Rock Oysters, Pacific Oysters and Angasi or Flat Oysters. 1 1/2 teaspoons freshly ground pepper
The primary species is the Sydney Rock Oyster, which is native only to the
east coast of Australia and is grown in rivers, lakes, and bays. The oysters are METHOD
incredibly varied in their shape, colour, texture and flavour depending on
Combine all of the ingredients in a medium bowl
which river and area they are farmed. The Rock Oyster has a sweet taste and
and serve over freshly shucked oysters and clams.
creamy texture with a lingering mellow aftertaste.
The Pacific Oyster was introduced into Australia and this world-wide Perfect with a glass of sparking, we personally
favourite is now grown under carefully managed environmental conditions. recommend Jansz NV Brut Cuvee. But if bubbly
It has a fresh and salty flavour, with a crisp clean finish. isn’t your thing, pair with an ice cold glass of
Hemingway’s own Tunnel 10 Lager.

76 tourismportdouglas.com.au