They've had a tough few years but New Zealand Pacific oyster farmers are beginning to harvest their first plump, juicy specimens for the 2012 season.

"Oysters are like wine and cheese in that their flavour comes from terroir - the environment they are grown in," said New Zealand Oyster Industry Association president Callum McCallum.

"Pacific Oysters grown in New Zealand's cool, pristine waters take on the taste of purity.

"To take a deep-cupped shell off ice, raise it to your lips and drink in the cool briny liquor and succulent plump oyster is indulgence at its best."

NEW ZEALAND PACIFIC OYSTERS WITH CORIANDER PESTO, RED CHILLI AND KAFFIR LIME

3 dozen New Zealand Pacific ½ Shell Oysters

50g fresh coriander, roughly chopped

1/4tsp ground coriander seeds, toasted

1small red chilli, chopped

½ clove fresh garlic, crushed

2 tsp sweet red chilli sauce

4 drops nam pla (Thai fish sauce)

3 small Kaffir lime leaves, chopped

1 fresh lime - zest half of it finely and reserve all the juice

2 Tbsp sesame seeds, lightly toasted

100ml soya bean oil

Salt - season to taste

Put all the ingredients, except the oil and lime juice, into a food processor and blend together thoroughly.

Slowly add the oil to thin the mixture, then add the lime juice to sharpen the pesto. Season with salt to taste.

To serve, dress the top of the oysters and allow to marinate for about 30 minutes in the fridge before serving, garnished with fresh coriander stems and lime wedges.

Thanks to Aquaculture New Zealand we have four dozen Pacific oysters from Clevedon Coast Oysters, valued at around $80, for one lucky Stuff reader.

Leave a comment below telling us about your favourite way to serve oysters. The winner will be notified by email.

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- © Fairfax NZ News