12 oysters in the shell
2 heaped tablespoons Akudjura (ground bush tomatoes)
1 heaped tablespoon grated cheddar cheese
rock salt, medium ground
Mix the akudjura with the grated cheddar cheese and top each freshly shucked oyster with two teaspoonfuls of the Outback mixture. Sprinkle with a little salt. Heat under a salamander to melt the cheese and serve.