Poached Rock Oysters with Winter Melon, Oyster Broth and Pea Flowers

Most oyster aficionados in Australia prefer the Sydney rock oysters over other varieties. I also think they are superior in flavour. If you can’t find Sydney rocks you could substitute with flat angasi oysters. In this recipe I have gently poached the oysters in a broth made from oyster juices, shaved bonito and seaweed. The dish is served with Chinese winter melon, oyster cream, radish pods and flowering pea shoots.