Created by: BuzzFeed Tasty for Great Australian Seafood
Prep time: 10 minutes

Gin & Tonic, Kilpatrick, Mignonette and Au Naturel — these Australian Oysters 4-Ways are the perfect starter to a romantic dinner or arvo chillin’ with your friends.

MIGNONETTE

INGREDIENTS

1 cup rock salt

12 fresh oysters

2 purple shallots, finely diced

½ teaspoon freshly cracked pepper

½ cup red wine vinegar

1 teaspoon chives, finely chopped

2 limes, cut into cheeks

1 finger lime, to serve (optional)

METHOD

• STEP 1: Spread the rock salt evenly over a large serving platter. Arrange the oysters over the rock salt.
• STEP 2: In a small serving bowl, place shallots, cracked pepper, red wine vinegar and chives. Mix until combined.
• STEP 3: Spoon dressing over oysters. Sprinkle finger lime pearls over oysters.
• STEP 4: Arrange lime cheeks around the oysters. Serve immediately.

AU NATUREL

INGREDIENTS

1 cup rock salt

12 fresh oysters

1 lemon, cut into wedges

1 lime, cut into wedges

METHOD

• STEP 1: Spread the rock salt evenly over a large serving platter. Arrange the oysters over the rock salt.
• STEP 2: Arrange lemon and lime wedges around the oysters. Serve immediately.

KILPATRICK

INGREDIENTS

1 cup rock salt

12 fresh oysters

½ cup chorizo, chopped roughly

½ teaspoon cracked pepper

2 tablespoons Worcestershire sauce

1 tablespoon barbecue sauce

1 teaspoon balsamic vinegar

¼ teaspoon tabasco sauce

1 tablespoon chives, chopped finely

1 lemon, cut into cheeks

METHOD

• STEP 1: Spread the rock salt evenly over a large serving platter.
• STEP 2: In a frying pan over medium heat, cook chorizo for 5 minutes or until crispy. Add pepper, Worcestershire sauce, barbecue sauce, balsamic vinegar and tabasco sauce, cook for a further 3 minutes or until slightly reduced and thick.
• STEP 3: Preheat grill to medium, place oysters on a large baking tray. Spoon the sauce over the oysters. Grill oysters for 6 minutes or until heated through.
• STEP 4: Sprinkle oysters with chives then add to the serving platter. Arrange lemon cheeks around the oysters. Serve immediately.

GIN & TONIC WITH CUCSUMER

INGREDIENTS

1 cup rock salt

12 fresh oysters

1 medium Lebanese cucumber, juiced

1 tablespoon gin

1 tablespoon tonic water

1 tablespoon lime juice, freshly squeezed

1 lime, cut into cheeks to serve

METHOD

• STEP 1: Spread the rock salt evenly over a large serving platter. Arrange the oysters over the rock salt.
• STEP 2: Grate cucumber, squeeze juice from cucumber. You will need 2 tablespoons of juice. Reserve grated cucumber.
• STEP 3: In a small serving bowl, place cucumber juice, gin, tonic water and lime juice.
• STEP 4: Spoon dressing over oysters. Spoon grated cucumber over dressing. Arrange lime cheeks around the oysters. Serve immediately.

Righto, this one isn’t rocket science, but it’ll make you look like a pro.

Ingredients

• 16 freshly shucked Sydney or Pacific Rock Oysters 
• rock salt to serve (optional)
• 4 finger limes halved, and flesh removed 
• 100g Australian Atlantic Salmon or Trout caviar
• olive oil,  finely chopped chives and lemon wedges, to serve

How to

First up, line your platter with rock salt. This will help ensure your oysters stay put.

You can serve these now with a simple wedge of lemon, or if you want to complicate things a bit, spoon the finger lime and salmon caviar over the top of the oysters, drizzle with olive oil and sprinkle with chives.

Now, you’re ready to rock. Easy As.

There’s nothing more impressive, or downright easy to pull off, as our Easy As Aussie Seafood Platter.

Ingredients

• 1 x 2 kg cooked Australian Rock Lobster, halved & cut into bite size pieces
• 8 cooked Australian Tiger Prawns
• 8 cooked Australian King Prawns
• 12 fresh Sydney Rock or Pacific Oysters
• rock salt to serve (optional)
• 400 g sliced Tasmanian Atlantic Smoked Salmon
• sourdough bread, lightly toasted to serve
• ½ cup crème fraiche
• fresh lime to serve

Green chilli and lime mayo

• 2 long green chillies, deseeded & roughly chopped
• 1 teaspoon finely grated ginger
• 1 clove garlic roughly chopped
• 1 tablespoon chopped coriander
• 1 teaspoon sea salt
• zest and juice of one lime
• 1 cup mayonnaise

Mango and lime salsa

• 1 mango, peeled, cut into cheeks & finely diced
• 1 tablespoon finely chopped mint leaves
• 1 teaspoon finely grated lime zest
• 1 tablespoon lime juice

Grilled garlic and parsley scallops

• 8 fresh Australian Scallops in the half shell
• 150g butter, softened
• 2 tablespoons finely chopped parsley leaves
• 2 cloves garlic, finely chopped
• sea salt and freshly cracked black pepper

How to

The good news is this dish leans on your fishmonger to do most of the heavy lifting, meaning all you need to do it pick up, plate up and prepare for praise.

We reckon it’s best to kick off with the dipping sauces. To make the green chilli and lime mayo: add all the ingredients into a  small food processor, blitz until combined, and pop it in the fridge until you’re ready to serve. Or, pick up a jar of flavoured mayo and cut out the middleman.

To make the mango and lime salsa: place the mango, mint, lime zest and juice into a bowl, toss to combine, and bung it in the fridge with the mayo until it’s party time.

To prepare the scallops: mis the butter and garlic together in a bowl with a lil’ salt and pepper. Preheat the grill in your oven to high. Top the scallops with the garlic butter, grill for 2-3 minutes and sprinkle with fresh parsley to serve..

Now comes the fun part. First, line your platter with rock salt, this will help ensure your seafood stays put, then we recommend putting on the lobster as it will take up the most space. Next up, arrange the prawns, oysters and scallops, ensuring you don’t leave any gaps. Next, place the smoked salmon on a board with some warm sourdough,  crème fraiche and lime wedge, grab your sauces from the fridge and serve.

Seriously easy, and incredibly tasty!