Every Australian Christmas table wants oysters, and nobody wants to be whisking three separate dressings while the prawns are being argued over. This is the workaround we suggest most often in the shop: three jars of flavour pearls, three finished oysters, zero cooking. It works for a dozen oysters or fifty and scales without any extra thinking, which in the week before Christmas is worth more than any recipe.

Flavour pearls are little spheres of concentrated flavour that sit on an oyster like caviar and burst on the tongue. Three of the varieties we stock were practically designed for shellfish: yuzu for bright citrus, cucumber & wasabi for cool heat, and lemon & black pepper for the classicists who almost ordered mignonette.

One rule only: the pearls go on last, so they stay glossy and whole until the oyster meets its destiny. Everything else can happen hours ahead: jars in the fridge, oysters with the fishmonger until the last minute, serving tray in the freezer so the ice lasts.

What you need

24 freshly shucked oysters
1 jar each: yuzu, cucumber & wasabi, and lemon & black pepper flavour pearls
1 lime
A 5 cm piece of cucumber, diced very fine
Your best extra virgin olive oil
Crushed ice or rock salt, to serve

Method

Set the oysters on a tray of crushed ice or rock salt so they sit level and stay properly cold. A folded tea towel underneath stops the tray sliding en route to the table.
First eight: half a teaspoon of yuzu pearls and the faintest grating of lime zest.
Second eight: a pinch of finely diced cucumber, then cucumber & wasabi pearls on top.
Third eight: a single drop of olive oil, then lemon & black pepper pearls.
Serve immediately, while the pearls are glossy and the ice is still ice.

While the jars are open: balsamic pearls belong on the burrata, and the rest of the flavour pearl range will see you through to New Year’s Eve. And if the oysters sell out before you get there — it’s Christmas, they will — the same three jars dress smoked salmon, sashimi or halved avocados with equal conviction.