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A process commonly used to cold-pasteurise packaged foods is tipped to renew consumer confidence in raw oysters – and restaurateurs’ confidence in putting them on menus. High pressure ...

Following is the transcript of the video. David Anderson: "Wanna know a secret? This oyster I'm about to eat could still be alive! So, why do we do this?" Most people think it's a food safety issue.

Either have the oysters shucked at the fish market or shuck them yourself. Arrange on a large platter on crushed ice. Place the horseradish, ketchup, lemon wedges, and Mignonette Sauce in separate ...

In a space just off Main Street in Edgartown, this is arguably the best raw bar on the Vineyard—which is something we don’t say lightly. They usually serve oysters fresh from the waters around ...

We may receive a commission on purchases made from links. There are two types of people in this world: Those who despise raw ...

Oyster Farmer: "Here, there's no industry, there's very little even farming here. What you've got out in the loch is just everything that is natural in the loch, so they're feeding on the best ...

Victoria isn’t renowned for its oysters (our one native variety, the Angasi, was only reintroduced to Port Phillip in 2017). The best oysters in Australia grow in New South Wales, South Australia and ...

That’s helping to dispel the idea that oysters are a special-occasion-only food that must be consumed with lots of champagne. Sydney is one of the best places in the world to eat oysters. Few cities ...