I like the combination of flavours and textures in these three recipes – the crispy golden crunch of the tempura, the citrusy brininess of the oysters au naturel and the spicy richness of the chorizo.

The oysters were supplied by Kooringal Oysters, based at 50 Toulkerrie Rd, Kooringal Qld (ph. 07 3409 0133).

1 chorizo sausage, skin peeled off

1 cup dried breadcrumbs

2 tablespoons Worcestershire sauce

2 tablespoons cream

50g cornflour, sifted

50g plain flour, sifted

Small pinch salt

150mL very cold soda water

1-2 limes

1

Crumble the peeled chorizo meat into small portions and place into a hot, dry wok. Stir-fry until brown to release the flavoured oil from the chorizo.

2

Add the breadcrumbs and cook through the mixture.

3

Remove the mixture from the wok using a ladle, leaving behind the oil.

4

Add the Worcestershire sauce and heat for a few seconds. Add the cream and stir the mixture until it reduces and thickens.

5

Pour the mixture over the oyster and add the chorizo breadcrumbs.

6

Combine the cornflour, plain flour and salt. Add the cold soda water and whisk until just combined. The batter should be thin and almost transparent. If the batter seems too thick, add a little more cold soda water.

7

Dip the oysters in the batter.

8

Heat the oil in the wok and place the battered oyster in for a few seconds.

9

Simply squeeze fresh lime over the shucked oyster and add a segment of lime for decoration.

10

Oysters trifecta – oysters chorizo, oysters au naturel and tempura oysters.