Who doesn't bloody love oysters? Weirdos, that's who.

We know you're not a weirdo, so you love oysters too, meaning the only real question is which Aussie oyster is the best? Is it those beautiful Tassie oysters from the pristine cold waters of the Apple Isle, South Australia's finest export - the Coffin Bay King oyster, or the world-renowned Sydney Rock variety...

The answer: they're all great! But did you ever try a grilled oyster?

If not, it might just be time that you did. Just as delicious, but with a slightly different twist, get your oyster fix a different way.


Garlic and parsley frying


6 fresh oysters (we love Sydney Rock Oysters)
3 cloves of garlic
1 small bunch of italian parsley
1 Lemon
1 bird’s eye chilli
Olive oil
Salt & pepper

(Serves 2 people)


Oysters cooking on the STOV grill


1. Get your STOV fired up, allowing a few minutes to pre-heat. Meanwhile, finely chop the garlic, parsley and chilli.

2. Heat a small fry pan on the STOV, add olive oil and garlic, saute until fragrant. This should take about 30 seconds. Then add parsley and chilli and cook for 2-3 minutes.

3. Shuck and grill the oysters

    • If you’re a shuckmeister: shuck the oysters, spoon in a little bit of the sauce into each oyster. Place them on on the hot STOV and cook for 6-7 minutes or until the edges are slightly curled. 
    • If you can’t shuck it: Place the oysters (cup side down) on your hot STOV and cook for a minute or two - by which time the oysters should slightly open.

    4. Remove the oysters and open (being careful not to burn yourself) using a strong knife to pry open the shells.

    5. Spoon a little bit of sauce into each oyster and return to the grill for 5-6 minutes.

    **Hot tip: oysters always taste better with a view of the ocean.


    Empty oyster shells