Gently Baked Native Oysters with Curry Butter

This dish was on the menu at Guillaume at Bennelong in 2001, when the restaurant had just opened. Large, flat native oysters (previously known as angasi oysters) are related to the famed Belon oyster of northern France. In this recipe, they are heated just long enough to melt the butter, leaving them plump and juicy. The curry powder recipe makes more than you’ll need for this dish, but is hard to make in smaller quantities. Store leftovers in an airtight container in a cool, dry place for