Martin Bosley delves into some Matakana deliciousness.

If you know Martin Bosley, you know that you cannot argue with him about oysters in any way, shape or form, because he is THE man when it comes to choosing, eating, shucking, preparing or eating the New Zealand oyster. In celebration of our trip to Matakana on with food writer and NZ artisan-food champion Lauraine Jacobs, Martin presents his tribute to some of the phenomenal food producers of Matakana with these local artisan-inspired toppings for fresh, plump and succulent Mahurangi Oysters. With a creamy, salty bite, they are lovingly grown by a family-run business in a pristine, unspoilt corner of the Mahurangi Harbour. Low in calories and yet loaded with nutrients – including protein, healthy fats, vitamins and minerals – what’s not to love?

Mahurangi Oysters
OOB organic (blueberries)
Matakana Bacon Company
Wild Delicious (sauerkraut)
Daily Organics (apple cider vinegar and kombucha)
Wild Rimurimu (seaweed salt)


Drain sauerkraut and pile a good amount on each oyster shell and top with a shucked oyster. Add a splash of the drained sauerkraut juices. Alternatively, finely chop 3 tablespoons of kimchi, toss with some sliced spring onions and top the with the oysters. Add a dash of the kimchi juices.


An old, wise, Greek fisherman once told me that the best seasoning you can give an oyster is salt. I find I have to agree. I have stopped using lemon juice as I think it affects the texture of the oyster and all too often dominates the flavour. Wild Rimurimu Seaweed Salt, on the other hand, enhances all the natural, complex flavours and ‘merroir’ of the oyster.