📝 About This Recipe
A true Australian pub classic, Oysters Kilpatrick is a masterful blend of briny ocean freshness and smoky, savory richness. This recipe elevates the traditional version by utilizing high-quality smoky bacon or pancetta and a complex, tangy sauce that caramelizes beautifully under the broiler. It is the perfect sophisticated appetizer for those who enjoy the indulgence of warm shellfish paired with a satisfying crunch.
🥗 Ingredients
The Shellfish
- 24 pieces Fresh Oysters (shucked, on the half shell, preferably Pacific or Sydney Rock)
- 2-3 cups Rock Salt (to create a bed for the oysters to sit on)
The Topping
- 4-5 slices Smoked Streaky Bacon (very finely diced into 3mm cubes)
- 4 tablespoons Worcestershire Sauce (the backbone of the Kilpatrick flavor)
- 1 tablespoon Balsamic Glaze (adds a rich sweetness and thickness)
- 1 tablespoon Tomato Ketchup (for body and a hint of acidity)
- 1/2 teaspoon Tabasco Sauce (adjust to your preferred heat level)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 tablespoon Unsalted Butter (melted)
- 1/4 teaspoon Smoked Paprika (for an extra layer of depth)
For Garnish
- 2 tablespoons Fresh Chives (finely chopped)
- 1-2 whole Lemon Wedges (cut into slim wedges for serving)
- 1 pinch Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Preheat your oven's broiler (grill) to its highest setting. If your oven has a temperature setting for the broiler, set it to 450°F (230°C).
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2
Prepare a large baking tray or oven-proof platter by spreading a thick layer of rock salt across the bottom. This stabilizes the oysters so they don't tip over and lose their precious juices.
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3
In a small skillet over medium heat, lightly sauté the finely diced bacon for 3-4 minutes. You want it to just start rendering its fat and turning golden, but not yet fully crispy, as it will finish cooking under the broiler.
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4
Drain the bacon on a paper towel to remove excess grease, then set aside.
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5
In a small mixing bowl, whisk together the Worcestershire sauce, balsamic glaze, ketchup, Tabasco, lemon juice, melted butter, and smoked paprika until smooth and emulsified.
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6
Carefully inspect your shucked oysters. Ensure there are no small shards of shell left behind. Do not rinse them; you want the natural brine (the 'liquor') to remain in the shell.
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7
Arrange the oysters on the bed of rock salt, ensuring they are level.
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8
Spoon approximately 1 teaspoon of the sauce mixture over each oyster, ensuring the meat is well-coated.
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9
Generously sprinkle the par-cooked bacon bits over the top of each sauced oyster.
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10
Place the tray under the preheated broiler, about 4-5 inches away from the heat source.
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11
Broil for 5 to 8 minutes. Watch closely! The oysters are ready when the bacon is crisp and dark, the sauce is bubbling and slightly reduced, and the edges of the oysters begin to curl.
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12
Remove the tray carefully from the oven. Let them rest for 1-2 minutes as the shells will be incredibly hot.
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13
Garnish with freshly cracked black pepper and a sprinkle of chopped chives for a pop of color and oniony freshness.
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14
Serve immediately on the salt bed with fresh lemon wedges on the side for squeezing.
💡 Chef's Tips
Always use the freshest oysters possible; they should smell like a clean ocean breeze, never fishy. If you don't have rock salt, you can use crumpled aluminum foil to balance the oysters on the tray. Don't skip par-cooking the bacon; it ensures the fat renders properly before the oyster itself overcooks. For a spicy kick, add a tiny sliver of fresh red chili on top of the sauce before broiling. If you prefer a more traditional 'dry' Kilpatrick, omit the ketchup and butter and just use Worcestershire and lemon.
🍽️ Serving Suggestions
Pair with a crisp, ice-cold glass of Sauvignon Blanc or a dry Riesling to cut through the richness of the bacon. A classic Stout or a light Pilsner also complements the smoky, salty profile beautifully. Serve as a standalone appetizer or alongside a crusty baguette to mop up the extra sauce and oyster liquor. For a full seafood feast, serve alongside chilled prawns and a classic mignonette.