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.....
Everything you need to know about serving caviar
Masterclass: fish gutting with Saint Peter's Josh Niland
3 sustainable fish species to add to your menu
Extending the shelf life of cheeses