It always seems ironic that we most often think of using oysters for Summer celebrations, particularly Christmas, yet this is the time when many oysters are spawning and not at their best. Try and find ‘triploid oysters’ if you can; an oyster that has been propagated because it doesn't spawn. And I have to admit, whenever I get the chance, I search out the native Angasi oysters. Freshly shucked oysters served on a bed of ice is as good as it gets, but I also love to add an accompaniment such as a Verjuice and eschallot dressing. It’s so refreshing and the perfect addition to beautifully fresh oysters. How do you like to serve fresh oysters if they’re part of your Christmas table?