I met Carl - Thee Shucker - at The Garden's Melbourne Cup Party. In truth, knowing there would be oysters was the deciding factor in our Melbourne Cup party venue dilemma. And I can tell you - this guy knows how to shuck!
A chef by trade Carl started out at The Oyster Bar in South Perth - it was here that he discovered his passion for seafood, especially oysters! Since then, he's worked in some of Perth's top seafood restaurants including Zaffarano's (melt my heart!).
What could be better than oysters and champagne? I mean really!
Oysters have always been one of my favourite products to work with in the kitchen, most chefs hate dealing with them and just want to eat them. I enjoy the whole process! There's nothing that comes close to freshly shucked oysters, a little drizzle of lemon and a few drops of Tabasco... Heaven!!" Said Carl.