Tasmanian oysters factsheet

 FOOD WITH MIGUEL MAESTRE
LAP OF TASSIE PART 1 – HOBART & EAST COAST
PART 3: TASSIE OYSTERS
Miguel takes Chris to one of Tassie’s most famous oyster farms… Freycinet Marine Farm,
where local oyster farmer, Gerald Fisher lets the boys taste-test his produce. But when
Saffire Resort Executive Chef, Hugh Whitehouse invites the boys back to the ‘lodge’, Miguel
decides it’s time for an oyster cook off. Miguel assigns Chris to make the Bloody Mary oyster
shots while he whips up a spicy Kilpatrick Diablo. Which will top chef Hugh like best?
FREYCINET MARINE FARM
ABOUT:
• Freycinet Marine Farm is on the Freycinet Peninsula on Tasmania’s East Coast.
• The farm is made up of 6 different growing regions totaling just less than 150 acres
and is a mixture of estuarine and fully marine growing areas. The estuarine areas are
in the Greater Swanport river estuary, boarded by the Pelican Bay bird sanctuary on
the upstream side and open to Great Oyster bay on the down stream side. The
marine zones are off shore from Freycinet National Park and are open to the
Southern Ocean to the south.
• Cool clean water forms the basis of the farm. The water is pure and therefore so are
the oysters, which means there is no need to depurate or scrub the product before it
leaves the farm.
• The farm grows Pacific Oysters in the estuarine areas and Native Oysters and
Tasmanian Blue Mussels in the fully marine areas.
COSTS:
Freycinet Marine Farm offers Farm tours for groups of 10 people or more.
The tour includes a tasting of Oysters and Mussels fresh from the sea.
The tour cost: $40 per person
Time duration: 1 hour
Booking required 4 days in advance with a minimum number of 10 people.
For more information please visit: http://www.freycinetmarinefarm.com/
SAFFIRE RESORT
Saffire Freycinet is Australia’s leading luxury coastal sanctuary on Tasmania’s East Coast,
delivering sophisticated and intimate style and an inspirational experience. Discreetly
positioned overlooking the Hazards Mountains, and the pristine waters of Great Oyster Bay,
Saffire blends mankind and nature with breath-taking beauty.
Featuring 20 luxurious suites ranging from $1500 to $2800 a night, exclusive day spa,
restaurant, guest lounge and bar, this experience is a celebration of the art of service,
internal and external wellbeing, local culinary delights, ancient landscapes and abundant
wildlife. Saffire’s approach to luxury accommodation delivery is not constrained by
conventional five-star ratings. Staying at Saffire is an experience designed to enrich and
uplift, giving a new perspective in this unique environment.
The food philosophy is focused on procuring the finest regional produce to craft cuisine that
highlights the best of the Tasmanian East Coast, and guests are encouraged to engage and
connect with the location through various complimentary activities and paid experiences.
Property & Contact details
Property name: Saffire
Street address: 2352 Coles Bay Road
City: Coles Bay
State/province: Tasmania
Postal code: 7215
Country: Australia
Property direct phone #: +61 3 6256 7888
Property Web site: www.saffire-freycinet.com.au
RECIPES
Oysters Kilpatrick Diablo
Serves: 2
Prep Time: 20min
Ingredients:
20 oysters in half shell (go for Pacific Oysters as they’re larger)
4 rashers bacon, finely chopped
3 tbsp panko
1 garlic clove, finely chopped
½ bunch chives, finely chopped
1 lemon
11/2 tbsp Worchester sauce
½ tsp Tabasco
2 tbsp thickening cream
1 tbsp BBQ sauce
Seat salt
Freshly ground pepper
Process:
Brown the bacon until golden then add the panko, garlic, chives and toast using the residual
fat of the bacon. Set aside on a paper towel and add some lemon zest.
Using the same saucepan, add cream, Tabasco, Worchester sauce and BBQ sauce, and
sauté for 30 seconds. Season with salt and pepper to taste.
Set the oyster half shells on a tray using rock salt on the base. The rock salt will act as a
support to avoid the oyster shells tipping over.
Pour the sauce mix into each oyster shell, then add the bacon and panko mix on top. Grill in
the oven until golden.
Bloody Mary Oyster Shot
For the Bloody Mary:
Ingredients:
6 oysters
Hand full of ice
40ml vodka
25ml lemon juice
1/3 lime squeezed
4 shakes of Tabasco sauce
10ml Worchester sauce
200ml tomato juice
Splash of extra virgin olive oil
Process:
In a cocktail shaker add ice, vodka, lemon juice, lime, Tabasco, Worchester, tomato juice
and olive oil, the shake until well combined.
Place one oyster in each shot glass, then top up the glass with the Bloody Mary mix.
Garnish with tempura samphire. (see below)
For the Tempura Samphire:
Ingredients:
1 packet tempura mix
1/2 L soda water
A few sprigs of Samphire
2 cups vegetable oil
Process:
Place the tempura mix in a large mixing bowl and slowly add the soda water until you
achieve a butter consistency. Then, add 3 ice cubes to the mix.
Note that it is very important that the tempura batter is really cold so it becomes crispy when
fried.
Place 2 cups of vegetable oil in a saucepan, and heat until very hot. Place the samphire into
the oil and fry until crispy (approx. 30-40 seconds). Remove the tempura samphire and place
on a paper towel to dry.
Shoot oyster shot and use the tempura samphire as a chaser!
WEBLINKS
http://www.freycinetmarinefarm.com/
http://www.saffire-freycinet.com.au/