More shellfish treats from the specialists at Hama Hama Oyster Farm. This time two kinds of their eponymous bivalves are sampled: the Hama Hama and Henderson Inlet.
To appreciate their subtle differences in flavor and texture the oysters are best served freshly shucked over ice. A zesty mignonette can add another layer of flavor to the sweet and salty meal. It can be as simple as a spritz of lemon. Traditionally, a mignonette would be minced shallot, red wine vinegar, and cracked black pepper. Spooned over the opened oyster it adds an acidic punch to the oysters briny character.
There are many schools of thought on what to drink with oysters.
It can be high brow with a glass of chilled Champagne or Chablis. Other times, when gathered around a campfire a frosty lager would be more than satisfying. Another traditional beer pairing is stout and oysters. In Ireland this would mean Guiness. The creamy, earthy notes of a freshly pulled pint marries well with the salty tang of oysters making this pairing a different take on ‘surf and turf’.