Oysters. Love ‘em or hate ‘em. Those that love ‘em will love this workshop that honours the delicious molluscs. Participants will start the day by making their own handmade oyster shucker with Alison Jackson, a Canberra-based gold and silversmith. Monster kitchen and bar head chef Dan Flatt, will teach participants how to make a number dressing designed to bring out an oyster’s delicate flavour. Then, Steve Feletti from Moonlight Flat Oysters (cultivators of the famous Clair de Lune) will show participants how to shuck like a pro.
Oyster Appreciation Workshop
