Pristine Oyster Farm | Agriculture

Pristine Oyster Farm

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23.01.2022 Final deliveries for this season will be Friday, 20th November 2020 for Melbourne, Sydney & Brisbane. Delivery slots are limited for each location so if you are wanting oysters then please order soon. Thank you for your support.... https://pristineoysters.com.au/ See more

20.01.2022 FRIDAY FEED Curtis Stone's oysters with Champagne and caviar "Oysters, caviar, Champagne - a trio of equally luxurious ingredients, and served together, they signal the start of an extra-special occasion," says Stone. "Yuzu is a tart Asian citrus fruit that is best fresh, but if you can't find it, yuzu juice from an Asian grocer will do the trick." INGREDIENTS... 24 oysters, shucked, shells reserved To serve: crushed ice 60 gm caviar (Maude uses oscietra) 1 tbsp yuzu juice Champagne gelée 1 tbsp lemon juice 1 silver-strength gelatine leaves, softened in cold water for 5 minutes 180 ml rosé Champagne METHOD 1. For Champagne gelée, warm lemon juice in a small saucepan over low-medium heat, remove from heat, squeeze excess water from gelatine, add to pan and whisk to dissolve. Transfer to a bowl, stir in Champagne, then pour into a shallow container and refrigerate until set (1-2 hours). Using a fork, gently scrape to break up the gelée. 2. Arrange oysters in the half-shell on a platter of crushed ice, top each with a little caviar and Champagne gelée, garnish with a couple drops of yuzu juice and serve. https://www.gourmettraveller.com.au//oysters-with-champagn

20.01.2022 Fantastic & plump. Arrived last Friday, gone by Sunday. So fresh, taste the sea. Thank you!! - Hong T (4 August 2020)

19.01.2022 Looking for some cooking inspiration? Cummins Area School Year 10 students created some mouth-watering meals using local produce. These meals are then featured in a 'Paddock to Plate' booklet created by the talented volunteers from the Cummins, South Australia tourism committee members. Thanks for including us. Check out the full booklet at: https://explorecummins.com.au/paddock-to-plate/... Design & photos: https://pixmincreative.com

16.01.2022 FRIDAY FEED Mandarin and pickled chilli oysters Bring a fresh citrus zing to your next dinner party with this sensational recipe. ... INGREDIENTS Finely grated zest of 1/2 a mandarin and juice of 1 mandarin 1 tsp finely chopped pickled red chillies (from Asian food shops), plus 1 tsp pickling liquid 1/2 tsp chilli oil 1/4 tsp sesame oil 1 tsp toasted white sesame seeds, plus extra to serve 24 freshly shucked Pristine oysters METHOD 1. Combine mandarin zest and juice, pickled chilli, pickling liquid, oils and sesame seeds in a bowl. 2. Place oysters on serving platters lined with crushed ice. Drizzle some of mandarin mixture over oysters and scatter with extra sesame seeds to serve. https://www.delicious.com.au//mandarin-pickled-ch/jqrsue5w

14.01.2022 Victorians! Make sure you get your oyster order in by 11am Monday (19 Oct) for Thursday delivery, as the Friday (23 Oct) is the public holiday before AFL Grand Final!

13.01.2022 I'm glad I tried your oysters. They were perfect!! I ordered five dozen and they were all fresh and good size.. Perfectly packaged with ice gel packets. I was impressed. Ordered your oyster knife and gloves combo too.. A must have since opening an oyster with a regular knife is close to impossible. The quality of the little knife was outstanding. Absolutely recommend to anyone. - Javier R (1 Sept 2020)

09.01.2022 FRIDAY FEED Roy Choi's grilled oysters with lemongrass crème fraîche, fried garlic and lime "Oysters on the half shell with juice, the best that you can find," says Roy Choi. "Like my daughter says, 'Get 10 hundred million thousand of dem.' Eat with friends till you go belly-up." ... INGREDIENTS 150 ml vegetable oil 3 garlic cloves, thinly shaved on a mandolin 24 Pacific oysters, shucked To serve: lime wedges and coriander Lemongrass crème fraîche 10 gm ginger, coarsely chopped (2cm piece) 2 garlic cloves, coarsely chopped 1 tsp finely chopped coriander (firmly packed) 1 tsp finely chopped lemongrass, white part only 1 tbsp mirin 3 tsp rice wine vinegar Pinch of ground coriander 100 gm crème fraîche 1 tsp lemon juice Pinch of caster sugar, or to taste METHOD 1. For lemongrass crème fraîche, process ginger, garlic, coriander, lemongrass, mirin, rice wine vinegar and ground coriander in a small food processor until puréed. Transfer to a bowl, stir through crème fraîche and juice, season to taste with sea salt and caster sugar and refrigerate until required. 2. Heat oil in a small saucepan over medium heat to 150C, add garlic stir continuously until light golden (1-1 minutes; be careful not to overcook garlic or it will become bitter). Strain through a metal sieve (discard oil) and cool to room temperature. 3. Heat a grill to high. Place oysters on an oven tray and grill until bubbly (2-3 minutes), slather with cold lemongrass crème fraîche, scatter with fried garlic and coriander and serve with lime wedges. https://www.gourmettraveller.com.au//grilled-oysters-with-

08.01.2022 FRIDAY FEED Crumbed oysters Oysters whichever way you like them! Natural: simply seasoned with pepper and served with lemon wedges. Cooked: Kilpatrick (heat and serve) or try this recipe for crumbed oysters. INGREDIENTS... 12 Oysters cup plain flour and extra flour 1 egg 2 tbs water 1 cups Panko Breadcrumbs Vegetable oil Finely chopped spring onion HOMEMADE TARTARE SAUCE 2 tbs mayonnaise 2 tbs lemon juice 2 tbs snipped chives 1 finely chopped spring METHOD 1. Remove 12 oysters from shells and dry both oyster and shell with paper towel. Whisk cup plain flour, 1 egg and 2 tbs water together in a bowl until smooth. Place 1 cups Panko breadcrumbs into a separate bowl and extra flour onto a plate. Dust each oyster with flour then dip in batter and coat with crumbs. 2. Place onto a plate lined with paper towel and chill for 20 minutes. To cook, heat vegetable oil in a deep saucepan and fry oysters for 2 minutes until crisp. Remove and cool. Return oysters to shells. Top with a little tartare sauce and garnish with finely chopped spring onion. 3. Homemade tartare sauce: Combine 2 tbs mayonnaise, 2 tbs lemon juice, 2 tbs snipped chives and half of 1 finely chopped spring onion together in a small bowl. Top crumbed oysters with tartare. https://www.delicious.com.au//2c63856e-36b4-42c6-bcfd-f149

06.01.2022 FRIDAY FEED Oysters with lemongrass dressing Freshly shucked oysters paired with rich ingredients makes this the perfect appetiser to refresh your tastebuds. Fast and delectable, this dish by restaurateur Jimmy Shu indulges in elegance. ... INGREDIENTS 1 lemongrass stem (white part only), outer layers discarded, finely chopped 1 teaspoon grated fresh ginger 1 long red chilli, seeds removed, roughly chopped 3 garlic cloves, roughly chopped 4 coriander roots (from a bunch of fresh coriander), roughly chopped 1/4 cup (60ml) white vinegar 1/4 cup (60ml) fish sauce 1/4 cup (60ml) lemon juice 2 tablespoons caster sugar 24 freshly shucked oysters Thinly sliced spring onion, soaked in iced water for 10 minutes, to garnish METHOD 1. Process the lemongrass, ginger, chilli, garlic, coriander root and vinegar in a blender, or in a jug using a stick blender, until a thin paste forms. Transfer the mixture to a bowl, then add the fish sauce, lemon juice and caster sugar. Whisk until the sugar has dissolved and the dressing is well combined. Refrigerate until required. 2. When ready to serve, place the oysters on serving plates - on a bed of rock salt if desired to keep Oysters stable. Drizzle each with 2 teaspoons of the dressing, garnish with spring onion and serve immediately. https://www.delicious.com.au//46b81fbf-6bb2-43b4-87d3-dbc0

05.01.2022 FRIDAY FEED Oysters with beurre blanc INGREDIENTS 1 cup (250ml) Champagne or sparkling white wine... 2 eschalots, finely chopped 200g chilled unsalted butter, chopped 1/4 cup (60ml) thickened cream 1 small carrot, cut into thin matchsticks 1 celery stalk, cut into thin matchsticks 2 spring onions, cut into thin matchsticks Rock salt, to line 12 freshly shucked oysters Black sea salt or rock salt, to serve METHOD 1. Preheat the oven to 150C. 2. Place Champagne and eschalot in a small pan over low heat and simmer until reduced by three-quarters. Whisking constantly, add butter, 1 piece at a time, then whisk in cream. Season. Keep warm. 3. Blanch vegetables for 30 seconds in boiling salted water. Drain, refresh in cold water, then pat dry with paper towel. 4. Line a baking tray with rock salt, add oysters and gently warm in the oven for 5 minutes or until golden. Transfer to a plate lined with black sea salt, top with vegetables and serve with beurre blanc, sprinkled with black sea salt. https://www.delicious.com.au//dd45394f-8c3c-43c5-9684-e8d3

03.01.2022 FRIDAY FEED Barbecued oysters with bacon-chilli-tamarind sauce It's hard to beat freshly shucked oysters, but shucking them yourself can be time-consuming. If you barbecue them in their shells, though, the heat pops them open, and you can serve them straight from the grill with a squeeze of lemon or with the tamarind sauce below. INGREDIENTS... 230 gm bacon rashers (we like double-smoked) 80 gm tamarind pulp, soaked in cup hot water for 30 minutes 160 gm light palm sugar, crushed 1 tbsp fish sauce 5 small red chillies, crushed in a mortar and pestle 24 unopened oysters 3 golden shallots, thinly sliced, to serve bunch Thai basil leaves, to serve To serve: lime halves METHOD 1. Remove rind from bacon and cook rind in a frying pan over medium-high heat until fat renders (5-10 minutes). Remove crackling from pan (it can be discarded or eaten by the cook). Finely chop remaining bacon, add to pan, stir occasionally until crisp and golden (10-15 minutes), then set aside on absorbent paper to drain. 2. Meanwhile, pass tamarind liquid through a sieve into a bowl (discard solids), add palm sugar and stir to dissolve. Add fish sauce and chilli and set aside. 3. Preheat barbecue to high heat, add oysters and barbecue until they pop open (3-5 minutes). Separate oyster lids from bases with a knife, top oysters with a little bacon, a drizzle of tamarind sauce, a scattering of shallot and a few Thai basil leaves and serve with lime halves. https://www.gourmettraveller.com.au//barbecued-oysters-wit

01.01.2022 Thank you to all 5000 of our Facebook followers. We are very grateful for all the support, especially to those that have bought oysters directly off us or the wholesalers we supply. We take great pride in the quality of the oysters that we distribute & enjoy showing off the Pristine environment they come from.