Bluff Oysters au gratin with Wakame and blue cheese

Chef Simon Henry’s very own creation

  • Recipe courtesy of Simon Henry, Chef at Emberz Restaurant, Cnr Tay St & Racecourse Road Invercargill - 03 219 9076


  • 24 oysters, in the shell
  • 100g of Kapiti Kikorangi blue cheese, grated
  • 300g of full fat soft cream cheese
  • 60g wakame (edible seaweed) flakes
  • 1 lemon, cut into quarters


Put a teaspoon of wakame flakes in the bottom half shell of each oyster then place an oyster on top. Carefully cover each oyster with the cheese mixture and sit on a baking tray, keeping the shells tightly placed together so that they do not slide around.

Preheat the oven to 180°C. Put the tray of oysters in the oven for 8 minutes or until the cheese is golden brown and bubbling. Carefully transfer the cooked oysters to serving plates and serve with the lemon wedges

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