Summer lovin'

While the weather's still balmy and that holiday feeling lingers on, why not spend the weekend devouring Australia's finest? We are so unbelievable lucky to be surrounded by edible everything... especially our local rock oysters. I've never been able to eat a cooked oyster (except for Kylie Kwong's steamed oysters with shallots et al), as I like 'em fresh and tasty. Yet sometimes a good dressing turns a tasty nibble into a firecracker. I like finely diced eschallots with red wine vinegar (only a seriously good quality one like Forum), lemon, white pepper and sea salt. Beyond divine.

We are all aware of the zinc packed into these sea creatures, but do you know how good zinc is for you? It gives your immune system a super boost, adds a glow to your skin and hair, looks after your eyes, makes hormones, aids in the body's absorption of minerals, maintains smell and taste senses and heals ulcers and cold sores.

See you at the fish markets tomorrow! If you're really into oysters, I suggest you have your next lunch at The Boathouse at Blackwattle Bay, their selection is astonishing and fresh.
(Apologies to anyone I offended by publishing a close-up of squirmy oysters without warning).