Its Bluff oyster time – and Mike van de Elzen has just been down south to mark the start of the season.

This week, he wants to share a bit of the history of the popular seafood delicacy – as well as share a couple of ways he has served it over the years.

Classic's

Eaten raw with some finally sliced shallots and some sherry vinegar. Sherry vinegar is readily available now. It’s the preferred vinegar as its generally the sweeter and more mellow to other vinegars

Beer battered, one bottle of beer (prefer Speights personally) then whisk in some self-raising flour until the mixture is thick enough to coat your oysters. Then shallow fry in fresh oil set as close to 180*c for the best results.

Others

Bluffs with a Nam Jim dipping. Take a pestle and mortar and smash in this order. 1 stick of lemongrass, 4 cloves garlic, 2 small chili, 1 bunch coriander, 2 limes or 1 lemon, 1 tbsp brown sugar, 2 tbsp fish sauce. Once its all smashed, drain and served spooned over the oysters

Heat a small fry pan and sauté off 1 small onion with 2 cloves of garlic, add 1/2 cup smoky chardonnay, reduce then 1 cup cream and season. reduce and then add in 2 cups chopped spinach and 1 tbsp Worchester sauce. Reduce and then spoon over the bluff. Finally grate over some good parmesan cheese before grilling under a hot grill for 4 minutes.

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