The famed Sydney Rock oyster (Saccostrea commercialis), has a smaller, rougher, longer shell than the Pacific or Japanese oyster (Crassostrea gigas). Both varieties, which are farmed commercially, are available and are good to eat all year round. A third variety, becoming increasingly available, is the Native Flat oyster (Ostrea angasi) which is also grown commercially.

Oyster from natural oyster beds, found along Australian sea shores and estuaries, have the best flavor in the cooler months. Pacific oysters breed differently, so they taste agreeable all year round.

** Asian Recipes **

Electric stoves that have sealed hotplates with the electric element embedded in them are easier to clean than radiant rings, but you may not be able to tell at a glance when the plate is hot. Ceramic tops, which hold the radiant elements under glass, often have 'hot' signals which stay on until it is safe to touch the rings.

Some hotplates have halogen areas which heat up and cool rapidly, but they must be used with saucepans that have dull, flat bases because shiny bases reflect the light back into the hotplate. Another type, the induction hotplate, can heat the contents of a steel or iron pan while the plate itself stays cool to the touch.

Most gas hotplates still have the traditional burners, but with different sizes and innovations such as a revolving oval burner that produces a gentle, simmering heat. And several manufacturers offer a special wok ring which produces the very high heat needed to stir-fry. Some gas hotplates also have a long central plate, which is used mainly for cooking in a fish kettle.

** Asian Recipes **

Gas produces heat quickest and is easiest to control: when you turn down the flame on the gas jet there is an instant reduction in temperature. Gas ovens are hotter at the top than the bottom, which is preferable when it is convenient to bake several dishes in the oven at the same time but at slightly different temperatures. The central shelf is usually closest to the temperature the oven is set at, while the top shelf is a few degrees cooler.

Electric ovens and hotplates create no fumes, and ceramic halogen hotplates are almost as quick to heat and easy to control as gas hotplates are. Some electric hotplates can be set at a hand-hot temperature for long periods of time. Like gas ovens, conventional electric ovens do not provide an even heat, but the difference is less acute than with gas. Some electric ovens also offer the option of an automatic timer, which can be set to turn the oven on and off when you are away from the kitchen.

Fan-forced ovens give perfectly even heat throughout an electric oven by means of a fan mounted on the back wall of the oven (which is not practical with gas). This makes the transfer of heat to the food more efficient, so it is cooking at a higher temperature than a conventional oven. Take this into account when setting the oven temperature.

Solid fuel stoves such as Agas and Rayburns use fuel such as wood or coal. They are usually left on all day, ready for use.

** Asian Recipes **