Shucking lesson on the menu

Veteran oyster shucker Jerry Fraser says preparing the delicacy is all about finding the ‘‘sweet spot’’ to crack the shell open.

‘‘You have to get the right angle where the two shells join together — we call it the ‘sweet spot’,’’ he said.

‘‘Then it’s all about the wrist action.’’

Mr Fraser will be shucking 1200 oysters at this year’s Chefs’ Long Table Lunch and said they would be served natural because ‘‘that was the way God intended us to eat oysters’’.

This year the chefs are aiming to add an element of theatricality to the event and Mr Fraser said he would make the shucking of the oysters interactive and include a ‘‘miniature master class’’.

The Chefs’ Long Table Lunch, sponsored by the South Western Times and held each year in February, is the biggest charity function in the South West region.

Since the inception of the lunch more than $434,000 has been donated to the South West community.

The event aims to encourage strong communities and families, positively impact on the lives of individuals and support the community.

The oysters at this year’s event will come from Ocean Food International’s Albany farm which grows Sydney rock oysters and blue mussels in the clear waters of the Southern Ocean.

Tickets for this year’s lunch are available at www.chefslongtable.com.au or by calling Leonie Kershaw on 9791 5848.