Sydney Royal Fine Food Show oyster panel chair, John Susman, tastes one of the exhibits.
It was oyster heaven when the Food Sage went behind the scenes at the Sydney Royal Fine Food Show to find out what makes an award winning oyster. Read the full article here.
Filed under Produce
Tagged as John Susman, Oysters, Sydney rock oysters, Sydney Royal Fine Food Show
Darn it. It’s 11am on Saturday morning, and now I want oysters.. 🙂
Yep, me too!
Fascinating Rachel…this feels like another world! I now feel like a lovely fresh oyster too!
Yep, i can’t stop thinking about fresh oysters either! Don’t think i’m going to be get to slurp any today though, unfortunately.
A great lesson: now how can I put myself onto a further learning curve at just past Sunday lunch 100 kms south of the Fish Market ? Oh love them critters just shucked . . . don’t even need a ‘sauce’ 🙂 !
There’s no going back after freshly shucked! Hope you get your oyster fix, soon.
Eating 40 oysters in 2 hours would be too easy for me. I could polish that many in a few minutes.
I’d try my damn hardest!
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