There are few better ways to start a long weekend gathering than with a tray of freshly chilled oysters on ice. The good news for home hosts is that you do not need to shuck them yourself. Many seafood retailers sell Albany Rock Oysters freshly shucked and ready to serve, making them one of the easiest ways to elevate entertaining. With the season likely to finish just after Easter, now is the time to make the most of WA’s award winning oysters.
WAGFG asked some of Western Australia’s leading chefs how they like to serve Albany Rock Oysters when hosting at home. Their ideas range from beautifully simple to quietly inventive, but a consistent theme emerges. Respect the oyster and let its natural flavour lead.
A WA Icon Worth Celebrating
Harvested from the pristine waters of Western Australia’s south coast, Albany Rock Oysters have earned a devoted following among chefs and diners alike. Known for their sea spray zing, rich texture and natural sweetness, they capture the flavour of the ocean in a single bite.
Chef Melissa Palinkas is unequivocal about their appeal, pointing to the distinctive balance of salinity and creaminess that sets them apart. “There is no other oyster like Albany Rocks. The clean saline taste and creamy texture make them some of the best oysters I have ever tasted.”
For many chefs, serving Albany Rock Oysters well is less about elaborate garnishes and more about careful handling and restraint.
Keep Them Cold
If you are buying Albany Rock Oysters freshly shucked from a seafood retailer, chefs say the most important step at home is simply keeping them properly chilled until serving. Chef Ben Ing recommends serving oysters straight from the fridge onto plenty of crushed ice, while Chef Palinkas takes a similar approach.
“They should be served nice and cold for the best flavour,” she says, noting that temperature plays a key role in allowing the oyster’s natural sweetness and salinity to come through.
A generous tray packed with crushed ice not only keeps oysters at the ideal temperature but also creates the kind of simple, abundant presentation that works beautifully when entertaining.
The Beauty of Simplicity
For James Higgs, Head Chef of Lulu La Delizia and winner of the 2026 WAGFG Chef of the Year, oysters are one of the easiest things to serve when guests arrive, particularly if everything is prepared ahead of time.
“Oysters are great because you can have them chilled and on ice ready to serve when people arrive,” he says.
His preferred accompaniments are classic and deliberately restrained. “Lemon, hot sauce, mignonette. Simple things that let the oyster do its thing.”
Head Chef of Gather Foods Eddie Bulatao takes a similar approach when serving oysters at home, favouring fresh ingredients that add brightness without overwhelming the oyster.
“For me I usually serve oysters very simply on a bed of salt, with either a lemon wedge or a mignonette with chopped lemon verbena from my garden or chopped jalapeños, also from my garden.”
The herbal citrus lift of lemon verbena or the gentle heat of fresh chilli brings a subtle layer of flavour while still keeping the oyster firmly at the centre of the dish.
If Higgs is feeling slightly more ambitious when entertaining, he likes to prepare something citrus driven in advance. “If I’m going all out I’ll probably do a citrus sorbet or granita the night before.”
Sweet, Sharp and Tropical
While many chefs favour simplicity, others enjoy playing with flavour combinations that complement the oyster’s natural salinity. At Gibney, Head Chef James Cole Bowen has been experimenting with a vibrant pairing that brings together sweet, sour and heat.
“My favourite oyster condiment at the moment is a kalamansi sorbet and habanero oil,” he says, creating a lively contrast that lifts the oyster’s briny sweetness.
Chef Bac Phan of North 54 also leans into bright flavours, drawing inspiration from Vietnamese cuisine. His oyster dressing is based on a pineapple nuoc cham, combining pineapple, lime, fish sauce and chilli to create a sharp, balanced dressing.
“The oyster is served with a pineapple nuoc cham. It’s a bright balance of sweet, sour and savoury,” he explains.
He finishes the oyster with a warm spring onion relish, which adds depth and aroma while keeping the overall flavour profile light and fresh. “The overall idea is something tropical and punchy that enhances the natural sweetness of the oyster.”
A Little Creativity
Oysters are remarkably versatile, something Melissa Palinkas enjoys exploring in the kitchen. At her restaurant she regularly serves Albany Rock Oysters in several different forms, from playful snacks to richer dishes.
“We do a katsu oyster on milk bread with wasabi mayo and pickled daikon,” she says. “We also serve them lightly warmed in olive oil and dressed with a coriander stalk Hainanese dressing.”
One of her favourite interpretations is a richer take on a classic oyster preparation. “Rockefeller is always a favourite, or butter poached with guanciale and garlic crumbs,” she says, demonstrating how well Albany Rock Oysters can carry bolder flavours.
At home, creativity can still remain simple. Chef Drew Dawson from The Cool Room likes to add a subtle oceanic element to his mignonette by incorporating dried seaweed.
“I always serve oysters at home with a seaweed mignonette. I usually go for dried dulse,” he says.
The dulse is blended into a classic shallot and red wine vinegar dressing, adding a savoury depth that echoes the oyster’s own marine character. For something more refreshing, he also suggests cucumber granita with pickled cucumber and dill, a bright and cooling combination that works particularly well in warm weather.
The Long Weekend Move
If you are entertaining this April long weekend, the chefs’ collective advice is refreshingly straightforward. Buy Albany Rock Oysters fresh and ready to serve, keep them well chilled, and keep the accompaniments simple.
Whether served with nothing more than lemon or lifted with citrus, chilli, herbs or a touch of sweetness, Albany Rock Oysters are one of the easiest ways to bring a little luxury to a gathering at home. A tray of oysters on ice, a glass of something cold and good company around the table remains one of the great pleasures of a Western Australian long weekend.
Where to Find Albany Rock Oysters
You can find Albany Rock Oysters at selected seafood retailers across Western Australia including:
Fins – Bicton and Hamilton Hill
Seafresh – Innaloo, Myaree and Claremont
The Good Grocer – East Fremantle, Canning Bridge, Karratha, Leederville, Myaree and Wembley
Larner’s O’Connor
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