Lunch time just got a whole lot better
Celebrate Cinco de Mayo this year at one of Sydney's top mexican joints
Learn to cook like a master chef
The Sydney rock oyster is one of our most precious (and tasty) molluscs. Mostly a farmed product (they do grow wild but the ones you buy in restaurants or at the shop are most probably going to be a farmed product), they're best eaten au naturale, brine and all. For the best tasting oysters, they need to be bought from a reliable source (grower or restaurateur) so you know when they were taken out of the water and where they come from. Plenty of places sell these coastal bi-valves but you're better off visiting a restaurant that specialises in them or shucking them yourself to really see their true magic. Try them at the Boathouse on Blackwattle Bay
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