Mahurangi oysters in kombucha batter with kimchi mayo

by | Apr 17, 2024 | Recipes

Batter recipe for fried oysters from THE Man: Martin Bosley

Plump succulent Mahurangi Oysters and a kick-a#* batter and dressing using Matakana magic.

According to Cuisine Magazine,

“If you know Martin Bosley, you know that you cannot argue with him about oysters in any way, shape or form, because he is THE man when it comes to choosing, eating, shucking, preparing or eating the New Zealand oyster”.

And Martin Bosley has written about our oysters for Cuisine Magazine.

“With a creamy, salty bite, they are lovingly grown by a family-run business in a pristine, unspoilt corner of the Mahurangi Harbour”.

Unequivocally committed to New Zealand’s food culture

Martin Bosley is one of New Zealand’s finest chefs. He is a leading contributor to the development of a broad, rich and exciting New Zealand cuisine and he has spent close to four decades excelling in just about every ‘foodie’ role you can imagine: chef, restaurateur, fishmonger, columnist and author. He has also been bestowed with just about every single major food award New Zealand has to offer.

Martin has run world-class restaurants, and written food columns for publications such as The Listener, Cuisine and Air New Zealand’s in-flight magazine Kia Ora. He has published two critically acclaimed cookbooks: Martin Bosley Cooks and Martin Bosley. A regular on television food shows and at food festivals worldwide, Martin has also been commissioned by New Zealand Trade and Enterprise as a Chef Ambassador to Shanghai, Hong Kong, Japan and San Francisco.

If that didn’t keep him busy enough, he also produces a range of sauces, dressings, kitchenware, and other delicious things known as Bosley’s Pantry. He is also one of the co-founders of Wellington’s iconic City Market, a weekly food and wine market.

Eat what’s in season, what’s local, and what’s fresh

Mr Bosley is known for his love for all things from the sea. Martin champions the efforts of our New Zealand aquaculturists and fishermen and the labour, time and care involved in what they do.

Martin also manages Yellow Brick Road, a sustainable seafood business in Wellington. Yellow Brick Road has a focus on value as opposed to volume. For them this means sourcing the best seafood, and making New Zealand’s best seafood available in restaurants across the country.

Now, you may be wondering why we are singing the praises of such a well-known New Zealand epicurean so loudly on our Mahurangi Oysters site.

Well, Martin believes that in Aotearoa New Zealand, “We have an exciting, vibrant food scene …. and a cuisine that reflects a country of diverse multicultural tastes and stellar produce”.

After a trip to our neck of the woods, or more correctly, harbour, Martin published a few special recipes. This recipe for our “plump and succulent Mahurangi Oysters” uses local ingredient from another Matakana food producer.

This very tasty batter recipe for fried oysters is light and tangy.

Mahurangi oysters in kombucha batter with kimchi mayo

Print Recipe

Hand-raised in the unspoilt waters of Mahurangi Harbour, these oysters are firm to the bite with sweet, clean rockmelon flavours and just a hint of creaminess. With oysters, I prefer my batter barely there – a crisp coating that is easily shattered. The batter is enough for 2 dozen oysters.


Kombucha Batter

  • 1 cup self-raising flour
  • 1 cup cornflour
  • splash of oil this gives your batter a lovely shine
  • pinch salt
  • 350 ml Daily Organics kombucha


  • Mix all the batter ingredients together lightly then pour through a fine sieve.
  • Set aside for 30 minutes and keep cold (refrigerate) until ready to use.
  • Heat the oil to 180 ̊C (a few droplets of batter should turn golden in a few seconds).
  • Dredge the oysters in the flour then dip them into the batter.
  • Using tongs, lower the oysters into the hot oil and leave them to fry for a couple of minutes, until the batter starts to turn gold (you may need to do this in batches).
  • Lift them carefully onto a plate lined with absorbent kitchen paper and sprinkle with salt.
  • Purée the kimchi in a food processor until smooth.
  • Transfer to a mixing bowl, add the mayonnaise, and whisk together.
  • Serve battered oysters with kimchi mayo on the side.


Thanks to Martin Bosley and Cuisine Magazine.

The oyster of choice

Thanks to our careful husbandry and intelligent market selection, our plump Pacific oysters have become the oyster of choice in the Auckland restaurant scene and are exported in large numbers to Pacific Rim countries.

Feel free to contact us directly should you want more information. As a family business, we are very proud of what we produce and sell – and we only sell the best.

Mahurangi Oysters

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