← Field Guide
Pacific Oyster
Magallana gigas
Plump, briny oyster with a clean cucumber finish — best slurped raw.
Year-round, peak in cooler months
From boat to bench
Pacific oysters are grown on shellfish leases across cool southern waters, suspended in mesh baskets on long-line racks that rise and fall with the tide. Growers tumble and grade them through the seasons to build a deep cup and clean shell before they're hand-shucked and packed live on ice.
Health benefit
Exceptional source of zinc, B12 and iron — supports immunity and skin health.
Easy Recipe
Oysters with Mignonette
Serves 4·10 minutes
Ingredients
- 24 freshly shucked Pacific oysters
- 2 French shallots, very finely diced
- 60ml red wine vinegar
- 1 tsp caster sugar
- Cracked black pepper
- Crushed ice, to serve
Method
- 01Stir shallots, vinegar, sugar and pepper together; rest for 10 minutes.
- 02Arrange oysters on a tray of crushed ice.
- 03Spoon a small amount of mignonette over each oyster just before serving.
- 04Serve immediately with lemon wedges on the side.
