Shellebrate good times, come on!

Shellebrate good times, come on!

It’s a shellebration BUY Yeehah – the Mahurangi oyster season is here If you’ve been counting down the days until the start of this year’s oyster season, you can breathe easy and start shucking. The time has come to feast again on some of New Zealand’s most...
Fresh oyster hors d’oeuvres with a Japanese twist

Fresh oyster hors d’oeuvres with a Japanese twist

This recipe comes from Bite section of the Herald. Warren Elwin had spent the day out on the beautiful Mahurangi harbour aboard the Shuckleferry and enjoying Mahurangi oysters. He put together this delicious starter using Mahurangi oysters. It is quite special yet...
Mahurangi oysters, sherry jelly and pancetta crumbs

Mahurangi oysters, sherry jelly and pancetta crumbs

This is a recipe by Ginny Grant, a well-known New Zealand food writer that was published in Cuisine magazine in 2020. Ginny sees cooking oysters as somewhat akin to a crime: “I can’t bear to cook oysters, so they are most often served raw, but I do on occasion like a...
Oysters: 12 ways for Christmas

Oysters: 12 ways for Christmas

Rather than a pukeko in a ponga tree, how about some lovely Mahurangi oysters? The original twelve days of Christmas had nothing to do with chocolate advent calendars at all. They were actually a series of religious feast days celebrated as part of the Roman Catholic...
Oyster toppings

Oyster toppings

Before you get to enjoy these great toppings for oysters, you’ll need to get those succulent shellfish open. We appreciate that when you’re preparing oysters for a big crew, shucking them can be time-consuming. So, we’ve got some ideas for oyster shucking using a...

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