There is nothing quite like the taste of oysters. Known for their natural sources of iron, zinc and calcium, the saltwater clams are considered a luxurious delicacy. Oysters come in all shapes, sizes and origins and during Southern Rock Seafood’s Masterclass, diners enjoyed an exquisite three-course meal of oysters paired with the finest wines from Robert Laurent, among other premium vintages. Laurent, the award-winning boutique champagne maker was also in attendance along with Edward Gallagher, grower of Irish Premium oysters and the best-selling Gallagher Special oysters, and Josh Green, KL’s very own resident ‘Oyster Man’. Before the meal, an oyster tasting guide was handed to each guest, introducing them to the nuances of oyster tasting and each oyster’s unique flavour profiles, which vary from the smooth, mellow flavour of the popular Gallagher specials to the slightly more salty Fine De Claire from France. Scottish Smoked Salmon Mousse and Laurent Robert champagne was the first course of the night Diners enjoying the challenge of profiling each oyster Guests were given the challenge to rate each oyster based on its saltiness, flavour, sweetness, and ‘umami’ (this is a Japanese word meaning an extra essence of deliciousness) and to write those impressions down in a booklet provided. The appetiser excited guests and paved the way for the gastronomic journey ahead – thrilling the palate with a delicious mixture of melt-in-your-mouth Scottish Smoked Salmon Mousse and Laurent Robert champagne. When the first oyster course was served, diners were compelled to bring out their cameras and capture the beautifully presented Irish Premium and Australian Streaky Bay oysters served with dirty leeks on rye and a Ponzu vegetable shooter. This was followed by the second course of New Zealand Cloudy Bay and Australian Sydney Rock oysters which went down amazingly well with the roast beets and smoked eel en croûte. A final serving of the house specialty of appropriately titled ‘Legendary Mussel Laksa’ (literally finger-licking good) and the unexpectedly addictive Guinness ice-cream ended the night on a high note and left everyone thoroughly satisfied. Third oyster course of Gallagher Special and French Fine De Claire oysters which went down amazingly well with the clams, caviar and vodkaThe Southern Rock Seafood’s signature: The Legendary Mussel Laksa At the end of the hugely successful Oyster Masterclass, Southern Rock Seafood proudly announced the very first Malaysian Oyster Opening Championship, which will take place later this year. Open to anyone residing in Malaysia, the winner will have rights to the title of Malaysian Champion Oyster Opener, as well as the exclusive opportunity to represent Malaysia at the World Oyster Opening Championship held during the iconic annual Galway Oyster and Seafood Festival in Ireland. For more information visit Southern Rock Seafood’s main website at www.southernrockseafood.com or try their Facebook page.