Hurrah, this weekend Russell and I are at the Bluff Oyster Festival we’re enjoying some delicious food from the Gods!
We’ve already started our gastronomic journey on our roadie down here. We stopped off at Fleur’s Place in Moeraki, where we enjoyed oyster chowder, seafood chowder and a platter to share, we had to make use of a doggy bag!
Fresh oysters are a perfect pairing with our Fairbourne premium hand picked Marlborough Sauvignon Blanc, we often enjoy them at home.
There are two schools of thought on how to eat oysters: Some foodies will suggest plain is the only way…. or dress with a sauce. We like them with a dash of lemon juice but if you want to add a different accompaniment one the following will work perfectly to enhance the flavour, just go easy with the toppings, you still want the natural flavour to shine through
- A mignonette sauce – here’s a great recipe
- A smidgen of horseradish
- A dab of wasabi
- A piquant cocktail sauce – try this recipe
Enjoy! Sarah x
