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Close up shot of oyster in kilpatrick sauce with bacon.
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Easy Australian Oysters Kilpatrick

Oysters Kilpatrick is our go-to for an impressively easy appetiser. Serve it as Oysters 3 Ways for an entertaining platter just in time for Christmas!
Course Appetiser, Side Dish, Snack
Cuisine Australian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 18 Oysters
Calories 9kcal
Cost $15

Equipment

Ingredients

Oysters Kilpatrick

Soy & Ginger

Ponzu & Lemon Thyme

Instructions

For the Kilpatrick

  • Preheat your oven to 200˚C / 400°F. Pop the bacon or shredded ham in a small frypan and sauté in its own fat until cooked through and crispy. (You can add a dash of oil if needed to give it more colour). Meanwhile, mix the liquid ingredients in a small bowl. Top your oysters with bacon and and drizzle with lashings of sauce. Bake in the oven for 5-10 minutes until sauce has started to caramelise and oysters are cooked.
  • Serve hot, but be careful not to burn your fingers or your tongue!

For the Soy & Ginger

  • Mix the soy and ginger together, then drizzle over fresh oysters. No cooking required, so get stuck in!

For the Ponzu & Lemon Thyme

  • Pour ponzu sauce over fresh oysters, then garnish with lemon thyme and chives if you're using them. Simple, fresh and delicious!

Notes

  • Cook In the Oven / Griller (Broiler) - Baking kilpatrick oysters helps to evenly distribute the heat. Cook for 5-10 minutes until sauce has started to caramelise and oysters are cooked. If you like, you can grill them instead, just keep a close eye while cooking to make sure you don't burn the toppings. You could also grill after baking just to finish them off and make the bacon pieces extra crispy.
  • Cook On the BBQ - Place the oysters directly on the grill plate. You can use scrunched up aluminium foil to prop them up and avoid spilling the sauce, and/or wrap each oyster in foil to trap steam and make them extra juicy.
  • Use an Oyster Wheel / Tray - Using one isn't essential, but it does make it much easier to prepare and cook oysters kilpatrick. If you don't have one, you can use scrunched up aluminium foil to prop them up.
  • Make a Rock Salt Bed - Cook the oysters on a tray lined with rock salt. This helps keep the oysters level in the oven, while also helping them cook through evenly. Or you can just use the rock salt on the serving platter as a decorative nest for your cooked oysters.
  • Watch Carefully - Oysters cook fast, so keep your eye on them to avoid burning.
  • Serve in Bowls - If the shells are too damaged or you can only buy oysters without their shells, you can place them in ramekins or oven safe dishes, top with sauce and cook as normal.
  • Oysters Natural - Skip the toppings and serve fresh.
  • Garnish with Herbs - Top with fresh lemon thyme, parsley, chives or spring onion after cooking.
  • Top with Cheese - Parmesan, mozzarella / bocconcini and havarti are all great choices.
  • Add Onion - Add finely chopped onion when cooking the bacon for extra texture and flavour.
  • Make them Boozy - Add a splash of vodka or vermouth to the sauce before cooking.
  • Spicy Seasonings - Top with fresh birds eye chilli slices, sprinkle with shichimi togarashi (Japanese 7 Spice Blend) or add a few drops of tabasco sauce.
  • Okonomiyaki Oysters - Bake the oysters in okonomiyaki sauce, then top with kewpie mayonnaise, aonori and bonito flakes.
  • Oysters Rockefeller - Top the oysters with a dab of butter, finely chopped parsley and a sprinkling of breadcrumbs.
  • Serve with Lemon - For a delicious citrus burst!

Nutrition

Calories: 9kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 107mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg