I’m a purist. I like oysters plain — just chew them up and swallow. At the restaurant right now, we serve them with a simple sauce made with green Tabasco, white pepper, crème fraîche, lime and cucumber.
On the south coast, I like the oysters from Arniston very much. They are rich and meaty, with a hint of sweetness. The oyster farms on the west coast have the advantage of cold waters. They produce lovely oysters, rich in minerals and the flavors of the ocean.
I don’t remember the first time I tasted oysters, but I do know when I fell in love with these mollusks: it was in 1998 at the Knysna Oyster Festival. I was a young trainee and I had to open several hundred of them every day — and I could eat as many as I wanted…
