Colin Barker, chef at Sydney's The Boathouse on Blackwattle Bay, shares some tips and tricks on how to get the best flavour and shelf-life from your oysters.
Stay tuned for Part 2…..
Heaven in a half shell – how to handle your oysters
A Magazine By The Intermedia Group
Colin Barker, chef at Sydney's The Boathouse on Blackwattle Bay, shares some tips and tricks on how to get the best flavour and shelf-life from your oysters.
Stay tuned for Part 2…..