Oyster Alchemy: Analiese Gregory’s Triple Take
Tasmanian chef, author and wild food advocate Analiese Gregory brought her passion and precision to the 2025 Narooma Betta Home Living Cooking Demonstrations with host Courtney Roulston.
Armed with a hibachi and a deep love for fire and foraging, she prepared Rock Oysters three ways – showcasing the versatility of the South Coast’s iconic food with native flavours and a touch of wilderness flair.
From the forest to the firepit, Analiese’s approach is grounded in place, seasonality and curiosity, and the results were as beautiful as they were delicious.
Pictures by Aus Aperture
Rock Oysters Rockefeller
Serves: Entree for 6 – 12
Ingredients
12 Rock Oysters
2 bunches perpetual or English Spinach
A few drops Mount Zero Yuzu Oil
70g Butter
1 eschallot
50ml vermouth
2 cloves garlic
1/4 bunch parsley
Panko breadcrumbs optional
Method: Spinach Sauce
- Finely slice the eschallot & garlic, melt the butter gently over a low heat then add the eschallot & garlic & cook gently until completely soft but not coloured.
- Add the vermouth & reduce.
- Pick, wash & dry spinach.
- Pick & finely chop the parsley.
- Add the parsley & spinach to the pan, cover & stir occasionally till completely wilted & soft.
- Place the whole mix into a food processor & blitz till fine. Season with salt & pepper. Store in the fridge in an airtight container until needed.
Method: Rock Oysters
- Preheat grill & shuck oysters.
- Top with the spinach sauce & grill for approx 5 minutes or until oysters are gently cooked & the spinach is lightly browned.
- For more crunch, sprinkle panko on top of the spinach mix before grilling the oysters.
- Top with a few drops of yuzu olive oil.
Grilled Rock Oysters with Seaweed Butter
Serves: Entree for 6 – 12
Ingredients
12 Rock Oysters or Angasi Oysters
100g Wakame Jam
200g Unsalted butter
20g Doubanjiang
Method
- Combine the wakame jam & doubanjiang in a small pot & monitor.
- Add in the cold butter with a whisk on a low heat till emulsified. Keep on the side off the heat.
- Shuck the oysters & add a large spoonful of the butter mixture to each one.
- Place onto a grill over charcoal or a bbq grill & cook till butter is melted & oysters are just set.
Wakame Jam
Ingredients
90ml light soy sauce
110ml mirin
850ml water
100g dried wakame (preferably mekabu)
40g raw (demerara) sugar
Method
- In a medium pot, combine the soy, mirin & water & bring to a simmer.
Add seaweed, making sure it is submerged, then take the pot off the heat & leave to rehydrate for two hours. - Return the pot, covered, to a low heat & braise the seaweed slowly for 1½ hours, or until completely tender. Drain in a colander placed over a bowl. You want to reserve the braising liquid.
- Finely chop or shred the wakame & return it to the pot.
- Add the braising liquid & sugar & cook for 30 minutes over a medium heat, stirring all the time. You want the liquid to reduce completely to form a thick, gelatinous, glossy sauce.
- Take the pot off the stove, cool & keep covered in the fridge.
- To preserve, vacuum pack or process it in sealed jars.
Rock Oysters with Cumquat Mignonette
Serves: Entree for 6 – 12
Ingredients
12 Rock Oysters
1 eschallot
Freshly ground black pepper
2 teaspoons apple cider vinegar
6 pickled cumquats
4 tbs pickling liquid
Ingredients: Pickled cumquats
500g cumquats
250m apple cider vinegar
125ml water
125g raw sugar
1/2 teaspoon peppercorns
1 cinnamon stick
Method: Pickled Cumquats
- Wash cumquats
- Place the rest of the ingredients in a pot & slowly bring to the boil.
Add the washed cumquats & bring to a slow simmer, simmer for a few minutes until cumquats are just softened. - Pour into sterilised jars & seal.
- To make them shelf stable, either invert the jars if the mix is boiling or place them in a water bath once filled & simmer gently for 10-15 minutes.
Mignonette
- Finely dice the eschallot, place in a bowl.
- Finely dice the cumquats, removing seeds as you go.
- In a small bowl mix the eschallot with all the other ingredients & taste for pepper, acid, sweetness, then reseason if needed.
Assemble with a spoonful of mignonette and serve.
Proudly supported by Julian, Liz and the team at Narooma Better Home Living
It’s always a full house in the Narooma Betta Home Living Cooking Demonstrations with Courtney Roulston at Narooma Oyster Festival.
Local and visiting chefs, backed by a team of generous volunteers, bring the flavours of the South Coast to life, showcasing oysters, seafood, and seasonal produce through their favourite and bespoke recipes – complete with hot tips, kitchen tricks, and lots of tastings and giveaways.
It’s all included in Saturday General Admission Ticket, with dates for our 19th festival set for May 1-3, 2026.
