If ever you needed an event to tell you how great an organisation Slow Food is, this was it. Slow Food Perth recently hosted a fantastic event featuring freshly schucked oysters courtesy of the oyster man himself Jerry Fraser, paired with two stunning local sparkling wines, The Sparkplug Riesling from Oranje Tractor and Cosham Method Champenoise Pinot Noir Brut.
There’s something about the combination of oysters and sparkling wine that just works. The fresh zing of the wines, and the soft effervescent bubbles are a great counter point to the lush creaminess and briney essence of the sea of the oysters.
Along with a bit of a chat about the wines, Jerry gave us a breakdown on why you should never order pre-schucked oysters, and how best to appreciate them. Cooking is definitely out… Kilpatrick sympathisers should stick to cheese on toast as far as Jerry is concerned, and to fully appreciate the flavour they should first be swirled around your palate and then pushed to the roof of your mouth, much like a good wine might be. The difference in flavour when you do it this way is remarkable. The creaminess coats your mouth each time and lingers long after, til the wine works it magic.
Oyster virgin Jon came along and was hooked after the first one. Deciding eventually that a squeeze of lemon juice was the perfect accompany for him, to which I’m inclined to agree. A zest edge to the oysters creamy salt. We ate and drank our fill for as long as we could keep it together, before going out to continue the festivities.
Now having acquired an oyster knife and with Jerry on speed dial, I know how I’ll be seeing the New Year in. For a bit of help as to how the man himself schucks, check out the pictorial below.
Oyster Schucking Pictorial
Oh, and join Slow Food. You don’t need to be an activist to enjoy great food and wine with like minded people. Thanks must also go to Rochelle Adonis for offering her beautiful new nougat studio in Northbridge for the event, and for letting Jon and I sample her wares ;)
Matt,
Jerry Fraser is such a nice fellow. . . He was everywhere in 2004/5 and then kind of disappeared, so it’s good to hear his name again.
There is a good article on Oysters in the X’mas edition of the economist. I hope the link works.
http://www.economist.com/world/unitedstates/displaystory.cfm?story_id=12795573
Cheers,
Hey Matt you didn’t say where the oysters were from!
Edward I tihnk you’ll find Jerry was mostly working at one venue for a while there so it seemed he wasn’t around…but he’s definitely here now!
There’s a Jerry Fraser appreciation Group on facebook if you’re interested too!
Matt FYI we got our licence! We’ll be in full swing by Monday 12th January. Hope to see you in the evening time.
Hey Clare,
Apologies… The oysters were from Streaky bay, and Coffin bay I believe. And Edward, you can find him fairly reliably at Must Wine Bar on a Sunday I believe, as well as a few other places around Perth.
Clare, great to hear you got the licence !! That’s fantastic news, I’ll definitely be along to check things out.
Sunday, Monday and Tuesday nights at Must Wine Bar.
Happy New Year Matt!
thanks for the plug matt! when are you coming in again?
What a beautiful trip! I wish I wasn’t 12 hours by plane away–Otherwise, I’d jump over there for that tasting in a heartbeat!