Will St. Akoya Oysters Recipe Revealed!

Will St. Akoya Oysters Recipe Revealed!



The Leeuwin Coast Akoya is an enduring feature on the menu at Will St Leederville.

Leeuwin Coast Akoya are delicious

I love showcasing unique local ingredients and flavours to create some incredible taste sensations. On the menu at Will St, you’ll find my poached Leeuwin Coast Akoya with buttermilk, chardonnay vinegar, green chilli & coriander oil. The umami and meaty flavour of the Western Australian Akoya is complemented by the creamy buttermilk and the punchy flavours of chili & coriander. Served with a glass of chardonnay it’s the perfect way to start your meal at Will St. To learn more about this exceptional product : visit Leeuwin Coast Website >> Click Here
Will Meyrick

hrs before dressing


Buttermilk dressing

  • 100ml buttermilk
  • 100ml vegan mayo or normal mayo
  • 15g garlic, finely grated
  • 15ml chardonnay vinegar
  • 5ml extra virgin olive oil
  • 2g salt

Sea Parsley Oil

  • 100g blanched sea parsley
  • 100g blanched coriander
  • 10 small green chillies
  • 500ml chilled vegetable oil
  • Salt to taste

Step by step

1. Thaw Akoya in fridge for 2 hrs or at room temperature for 1hr or until semi-defrosted. Shuck using a butter knife, removing byssal thread.
2. Bring salted water to the boil and blanch a few Akoya at time for 40 seconds.
3. Refresh in ice water.
4. Set aside on a damp cloth.
5. Rinse and clean the shell of any meat that has attached itself to the outer shell. Dehydrate for 30mins until shell has dried out.
6. Combine all ingredients together for the buttermilk dressing and then whisk in until all ingredients are emulsified.
7. Blanch the coriander and sea parsley and refresh in ice cold water.
8. Rinse, dry and then blend with oil, green chilli and salt.
9. Place rock salt or pebbles on the plate and add the Akoya shells.
10. Place an Akoya into each shell, pour buttermilk dressing on to just cover.
11. Pour one/two drops of the sea parsley oil on top and then garnish with picked sea parsley.

A Mouthwatering Pho Bo Soup, And How To Cook It

A Mouthwatering Pho Bo Soup, And How To Cook It



a mouthwatering beef soup with rice noodles, beansprouts and fresh herbs

Vietnamese food culture in a bowl

Today I’m going to explain to you how to prepare a mouthwatering Pho Bo, the traditional Vietnamese dish that appeared in the late 19th Century in Northern Vietnam. It’s supposed to be influenced by China for the noodles and spices, and by the French for the red meat. Some consider Pho to be derived from the word “pot au feu”, which is a traditional French soup.

The secret of its recipe? the broth!

Since it’s a quite long process to prepare it, I recommend to cook a big quantity that you can freeze for cooking later.

This recipe is part of my new masterclass series “Cooking at Home with Will Meyrick”.

Will Meyrick



Beef Stock Ingredients

  • beef bones 2 kg
  • bone marrow 500 gr
  • pork bone 1 kg
  • water 5 ltr
  • roasted carrots 150 gr
  • roasted ginger 50 gr
  • roasted white onion 100 gr
  • roasted garlic 40 gr
  • black cardamom 1 pc
  • white pepper 1 tsp
  • star anise 1pc


  1. Char the Carrots, garlic, onion, and ginger until you can peel the skin off the ginger.
  2. Soak the bones with a little salt and water for an hour to take out the blood
  3. Boil the bones up and when skum reaches the top disguard and rinse the bones again in cold water
  4. Add all the ingredients and slow cook for 12hrs
  5. Filter your broth.

To Complement

Serve on side (as your want):

  • Chilli vinegar
  • Chilli powder
  • Sriracha sauce
  • Fish sauce
  • Lime juice
  • Fresh herbs (Thai basil, Vietnamese mint, coriander leaves)

Step by step

  • Slice beef, and soak it in water and salt to drain the blood out
  • Soak the rice noodles for an hour in cold water
  • Blanch the rice noodles, then refresh in cold water
  • Give a slight cook to your beef slices by soaking them 4 or 5 times in boiling water
  • Blanch the bean sprouts, then reserve


  • In a bowl, serve the noodles, the beef, and pour a little bit of broth (350ml)
  • Top with onion, coriander, Thai basil, spring onion
    Add bean sprouts on the side
  • Sprinkle with some fried garlic and fried shallot
  • On the side, prepare all your complement seasoning.