• Zachary’s knysna fire-and-ice oysters
• Smoked salmon trout slaw
• Gooseberry-and-coriander dressed scallops and oysters
• Fresh oysters laced with cream on a jelly glacier

Shuck oysters

Using heavy gloves, hold the oyster firmly in one hand, oyster knife in the other. Position the oyster so the cup side is down (the curved side faces into your hand, and the flatter side faces up). Keep oyster as level as possible to save oyster juices.

Cut and remove the top shell. There is a muscle attached at the middle to both the top and bottom shells. When you cut the muscle, the shells will easily spread. Be careful not to spill our the oyster juice in the bottom shell.

Then finish prying them apart and cut the oyster completely off the shells. In order to not cut up the meat, slide the knife inward, slide close against the surface of the bottom shell.