There used to be a saying in Paris's restaurants: "Five, six, seven, eight, oysters on holiday", but in a country on the other side of the world ——Australia, the oysters at this time are at their most plump!

Some producing areas

Region

Oysters can be harvested in the clear and pure seawater on the west coast of South Australia, such as one of the best oyster producing areas in Australia. Coffin Bay, Ceduna, etc.

Main varieties

Main? varieties

Angus Angasi Oysters

Angasi Oysters

Angasi Oysters are native to Australia and occur naturally on the coast of New South Wales , and are distributed in southern Queensland and western regions. It is known for its slightly salty taste and delicious meat.

Sydney Rock Oysters

Sydney Rock? Oysters

Sydney Rock Oysters near Australia and New Zealand Very common in sea areas. This kind of oyster is highly adaptable and can survive in waters with a wide range of salinity. It has different tastes in different production areas in Australia.

Tasmanian Oysters

Tasmania?Oysters

Tasmania Island in southern Australia is located Cold water waters, the water here is clear, and the oysters produced are plump, delicate and delicious. This oyster has the salty taste of seaweed, followed by a light sweet taste that brings a pure and fresh aftertaste. Its size is firm, crisp and dense. The umami flavor makes it one of the "top oysters" along with Girardeau oysters, Kumamoto oysters, etc.

Common ways to eat

How to eat

The most common thing in China is minced garlic. Grilled oysters, whether it is the most popular late-night barbecue stall or a buffet in a hotel, you can always see grilled oysters. The plump oysters are grilled on charcoal with minced garlic, and the wafting fragrance will make you salivate immediately. , appetite increased.

In Australia, locals eat oysters with bacon, or grill them with cheese, and Thai sweet and sour sauce. The simplest and crudest way to eat oysters is to grab a lemon and suck the plump oysters into your mouth along with the sea water. This is not over yet. Pair it with a glass of dry white, which is perfect.

Eating raw oysters is our ultimate expression of the freshness of oysters. Eat a bite of oysters, taste a sip of wine, and live a comfortable life, that's all.

The most important test of eating raw oysters is whether they are fresh enough. After all, we also want to eat them raw for a delicious taste. So what if you want to test whether the oysters you eat are fresh enough? ?Generally, when eating oysters, we can first smell the unique and fresh seawater smell of oysters, so that we can identify the freshness of the oyster meat, and then eat the oyster meat and drink the oyster juice. This is considered a delicious oyster.

I just mentioned that the crude and simple way to eat it is to add lemon juice directly, but in addition to lemon juice, there are other sauces to choose from, and the combination of different sauces will have different taste buds experience.

Common oysters with lemon juice can help digestion and enhance the fresh taste, but it should not be too much and avoid lemon juice. The sourness overwhelms the original flavor of the oysters; some people choose to add a few drops of shallot vinegar to remove the fishy smell, but again, be careful not to overwhelm the flavor of the oysters; and sprinkle a little salt to enhance the freshness. Sashimi with mustard is very common. Have you ever tried oysters with mustard? In short, everything is based on the principle of not destroying the freshness and sweetness of the oysters themselves. Some experienced diners, maybe after they have tasted various ways of eating oysters, feel that there is no need to worry about anything, as long as an oyster is freshly caught from the sea, it is the ultimate delicacy.

Whether it is baked oysters with cheese or eaten right out of the shell, accompanied by lemon juice or red vinegar, the choice of how to eat them or the sauce is all based on personal taste. , eating and drinking these things, if you are happy, it is delicious.

The writer Hemingway loved oysters with white wine.

"When I ate the oysters with a strong sea smell, the cold white wine diluted the slight metallic taste of the oysters, leaving only the seafood flavor and juicy tender meat. I sucked on the oyster shells The cold juice in the wine rushed down into my stomach with the refreshing drink, and the feeling of emptiness disappeared, and I became happy again."

——Hemingway

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In addition to the commonly heard matching principle of "white wine with white meat", you can also refer to two other matching principles:

1. Balance, food and wine should complement each other. , the two cannot steal each other's limelight.

2. Origin pairing, that is, local food paired with local wine.

White wine goes well with oysters. White wine can remove the fishy smell of oysters and enhance the refreshing taste. We can choose the right wine to pair with oysters based on the above pairing guidelines. When eating Australian oysters, Australian wine is a good choice.

Related wine recommendations:

1. Kaao Manor Sparkling White Wine?

Keil Estate Panicula Sparkling

This wine comes from the Barossa Valley in Australia. The light yellow wine has fine and filling foam, accompanied by faint lemon, citrus, and grassy aromas, and a slightly sweet taste balance. With comfortable acidity, the brisk foam leaves a light almond aftertaste.

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2. Keil Estate Semillon Dry White Wine

Keil Estate? Semillon 2015

Australian Semillon It goes well with seafood. This Semillon, also from the Barossa Valley, has a straw-yellow color with a slightly green rim. Savor it carefully. It has the fragrant aroma of dried lemon, apricot, and grass in the early stage, and sugarcane juice in the later stage. , slightly mineral aroma, clear sour taste, balancing the dry and powerful wine taste, bringing out a light aftertaste. It is a unique white wine worth collecting and aging, and it is an excellent match with various seafood and cheese.

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