Filtering up to 200 litres of water per day, these oysters are a Wonder of Nature borne purely of their environment. The nutrient-heavy waters of the Marlborough Sounds provide perfect conditions for oysters, totally unique in flavour, to thrive. Bruce plucks his bounty from the bay, harvesting the oysters by hand.
Renowned by connoisseurs the world over, the cold-water flat oyster is known for its high meat to shell ratio and distinct taste. Carefully shucking the oysters, Mark creates a twist on a traditional cocktail sauce, designed to enhance the sharp flavour and firm texture of his special harvest. Using a blend of commonly found ingredients including ketchup, grated horseradish, sweet-chilli sauce and a squeeze of fresh lemon, this recipe is simple, yet delicious. Creating a beautiful contrast of sweet and salty, Mark’s recipe allows the fresh oyster to take centre stage. Paired perfectly with a crisp Stoneleigh Sauvignon Blanc, Mark and Bruce relax to enjoy the fruits of their labour, plucked from the wild and straight to the plate.