Sydney Rock Oysters

Oysters are one of those foods that are a required taste. Some love them and can't get enough, others are repulsed by the whole experience.

My parents both love oysters, yet I was never a fan until the last few years. The funny thing about this is that when I was growing up all food was to be tasted and tried, nothing was not eaten, yet oysters I never remember being made to eat... funny that!

As a result I love all food and was frustrated a few years ago that I just could not stomach oysters. Being one of the ultimate fresh luxury foods, I needed to learn. I am now proud to say that it is shucked to order, Sydney rock oysters that have gotten me over the line. These beauties from Wallis lakes in NSW, were shucked in the bar at The Melbourne Wine Room as we ordered them, muscle intact and served with just some lemon. Briny, with a iodine zippiness the rock oysters are a perfect size, not as intimidating as the often fat and sometimes OTT pacific oysters or as scary looking as the native angassi you see around occasionally.

As I have posted in the past, I also love the tripoid oysters that you can get as they are also more on the elegant side, but the Sydney rocks are always a safe bet at a 'good oyster' place that shucks as they are ordered, these places include:

~The Melbourne Wine Room, pick from the iced display

~France Soir, shucked in the bar in true French style

~Oyster, Little Bourke, always a selection of regions available

~Comme, pick the baby sized Merguez sausages on the side to push them out of the shell with, for a taste of west coast French oyster eating sophistication

Or better still buy them unshucked and do your own, the only catch is the ulcer I can feel developing as PDC shucks away in the kitchen, I just can't watch, it makes me nervous I will soon be on my way to the emergency department with a shucker blade through his hand!

Jack

Feeling european at The European

And eating oysters at Oyster...
I'm getting myself psyched up for a long awaited trip to France and Spain late next month. So last week PDC and I went and saw Paris, Je T'aime at Nova cinemas. Before the film we sipped freshly shucked Sydney rock oysters at Oyster, Little Bourke, while sitting on the high tables in the bar (our choice - it felt more european!) and enjoyed the oysters with lemon and a shallot and red wine vinegar. We also savoured a wet and deliciously well seasoned steak tartare with fresh baguette slices.
After the film and a wander back along Lygon Street, supper was in order at The European.
Perched on a small bistro table under a heater outside, we acted as door people watching the comings and goings at Supper Club upstairs. I love the look on the faces of people that are unfamiliar with the entry- an unmarked wooden door (perhaps Tempura Hajime was inspired??), looking around for reassurance as they slowly open the door to reveal a steep set of stairs, up to the lounge bar.
Outside, we marvelled at the wonderful clear night and ordered some Joselito Ibérian jamón.
I’ve had the famed Ibérico jamon a couple of times since it arrived in Melbourne restaurants. At MoVida it was shaved like prosciutto, it was enjoyable but didn’t feel ‘that’ special. At Rockpool I had it cubed with vongolé in a salty fragrant broth, heartfelt and warming and probably too much, interactive finger licking fun to have at a serious restaurant.
I was starting to question all the hype about these fat little Spanish piggies and their acorn munching yumminess, until PDC convinced me that it was a bargain and that it was all research for the trip…, I guess that’s what the theme of the whole night was after all. So I allowed my arm to be twisted and we ordered it. Well I have to say the ham has now won me over.
The jamon came sliced traditionally, with the grain of the meat, creating streaks of soft fat running through the dark reddy brown flesh. It was clear to see it had been thankfully hand cut as not all the pieces were perfect machine cut slices. I was loving the authentic feel to this very simple dish of chunky sliced meat and bread. The caramel coloured fat of Iberico ham has a low melting point which means that it coats your mouth quickly and richly. If you play with your food as I have been know to, you can drag a fork across it and easily form marks as if it was butter.
And the taste I hear you drool? A complex smoky, game flavour with a distinct nuttiness, we had to eat it slowly it was so interesting, we kept talking about it and nibbling.
This little pile of cured meat has really excited me about my trip, I can’t wait to go there, Iberico and taste the ham at its source. Definitely, more to report back after the trip!
Jack