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Beer meets Oyster


Stella Artois recently sent me a few cold ones along with some beautifully fresh Te Kouma oysters, so I put them to use in a few recipes. The rich brininess of these Coromandel-farmed oysters pairs nicely with the famous pilsner’s crisp herbaceous flavours and light bitterness.


Beer-butter grilled oysters 

These grilled oysters are truly sublime. The beer-butter sauce bolsters the rich flavour of the fresh oysters, while the toppings add a welcome zing, crunch and lick of heat.

Serves 2-4 as an entree

Dozen fresh Te Kouma oysters in the half shell

50g butter

50ml Stella Artois

2 Tbsp grated Swiss cheese

Handful flat-leaf parsley 

1 red chilli, finely julienned


Few slices sourdough baguette

2 Tbsp olive oil

1 tsp smoked paprika

To make croutons, cut the sourdough slices into very small cubes, toss together with the olive oil, paprika and a pinch of salt, lay out in single layer on a lined baking tray and bake for around 10-15 minutes, checking occasionally, until toasted through and golden. Set aside to cool. 

Preheat oven to 200℃ on grill setting. Using a small sharp knife, carefully cut through the muscle that joins each oyster to its shell, carefully, so as to retain the precious liquor in each shell. Lay oysters in half shells in an ovenproof dish, making sure they’re balanced so as not to tip and let the juices run during cooking. 

In a heavy fry pan (cast iron is best), melt the butter, add the Stella Artois and let bubble for one minute. Take off heat and spoon a few teaspoons of the beer-butter over each oyster, aiming to keep the sauce nestled in each shell. 

Sprinkle a pinch of cheese over each oyster, then place dish in oven and grill for 10 minutes until the cheese is golden and bubbling and the oysters appear semi-cooked on top. 

Scatter over parsley, croutons and chilli and serve immediately with ice-cold Stella Artois. 


Oyster, salmon & Stella pot pie 

Rich, creamy and with a lick of unmistakable ocean brininess, this pie is an excellent winter warmer – best served with a lovely cold Stella Artois to cut through with a touch of crispness. 

Serves 2

30g butter

40g shallot, finely diced

1 celery stick, finely diced

2 Tbsp flour

200ml cream

50ml fish stock

75ml Stella Artois beer 

½ tsp paprika

Pinch pepper

6 fresh Te Kouma oysters, shelled

250g salmon diced

1 sheet all-butter puff pastry

Egg wash (1 egg, beaten with 1 tsp water)

Preheat oven to 180℃ on bake setting. Melt butter in a heavy fry pan (cast iron is best) and saute shallots and celery on low-medium heat until completely softened, about 10 minutes. 

Sift flour into the pan and stir into the shallot mix with a wooden spoon.

Add cream and stock and stir briskly with wooden spoon to form a thick sauce. 

Add beer, paprika and pepper and stir again to combine. Let the sauce bubble away and reduce for 5 minutes then turn off the heat. Add your whole oysters and salmon pieces to the sauce and gently fold through to combine. 

Grease the rim of a likely sized oven-proof dish–mine was about a 1L capacity, to serve two, but you can use two smaller dishes if preferred. 

Carefully turn out your saucy seafood into the pie dish, it should come almost to the top of the dish. 

Cut out pastry to cover the top of the dish and carefully place it over the filling, pressing it onto the top of the dish to seal. Brush a little of the egg wash over the pastry; this helps give it a glossy finish. Using a small sharp knife make a few incisions in the pasty to allow steam to escape. 

Bake in the centre of the oven for 25 minutes until the pastry is puffed up and golden. Serve hot, with an ice-cold Stella Artois. 


Head to to get your hands on a dozen cold Stella Artois and a dozen freshly shucked Te Kouma Bay oysters delivered to your doorstep by Freshcatch!


-This post was created in paid partnership with Stella Artois-

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