There would seem that there are two types of people in this world – those who are absolutely addicted to oysters, and those who aren’t. With the exciting arrival of our very own live oyster tank* at Catharina’s last week, just in time for the upcoming month of love, we’d like to do our bit to delight the oyster addicts out there – and to encourage those who might be a little more sceptical to give these sensual shellfish a try.

The humble oyster has an interesting history, dating right back to Roman times. Believe it or not, these coveted shellfish of today actually used to be considered as peasant food, often being given away free of charge. Today, they represent the height of luxury when dining. Just what is it that makes them so popular? As an estate that is home to an award-winning winery, we can certainly relate to this opinion provided on Portfolio.com: “In brief: the taste. Just as the geography, soil, and climate of a vineyard give a distinct flavour to the resulting wine, oysters can be very salty or sweet, with notes of cucumber, melon, herbs, butter, flint, or copper, all depending on the water in which they grew.”

“I love that an oyster comes with its own ‘plate’”, says Executive Chef Garth Almazan of working with oysters in the Catharina’s kitchen. “They just beg to be prepared with simplicity, allowing its own freshness to shine through – the classic crushed black pepper, lemon and Tabasco cannot be beaten for flavour. My favourite way of serving a fresh oyster is to top it with with a Vietnamese dressing: a mixture of sesame oil, spring onion, pickled ginger, fresh ginger, chilli, rice wine vinegar, sugar, light soya sauce, fish sauce and lime. However you choose to eat an oyster, there’s really only one wine to pair with them – lots of bubbly!”

If you’re a little squeamish about eating a raw oyster, Chef Garth recommends that you start with a cooked one instead, served with tasty flavours such as sautéed baby spinach and hollandaise. “From there, move on to a raw one, but make sure to add lots of lemon and Tabasco!”

*Our tank has arrived in time for the opening of Gorgeous, the new Champagne Bar by Graham Beck, in mid-February. Catharina’s will supply a daily selection of mouthwatering canapés, including fresh oysters.

Fun Facts about Oysters:

- Although it is possible for food oysters to produce pearls, they should not be confused with true pearl oysters, which are from a different shellfish family.
- There are 5 main varieties of edible oysters.
- 4 or 5 medium oysters supply the recommended daily allowance of iron, copper, iodine, magnesium, calcium, zinc, manganese and phosphorus.
- The word “aphrodisiac” is derived from the name of the Greek goddess of love and beauty, Aphrodite, who sprung from the sea on the shell of an oyster – giving oysters the reputation of having aphrodisiac properties.