A tasty oyster appetizer

Posted on July 18, 2015 by Rebecca | 0 comments
Continuing our theme of matching recipes with our new Summer Suede line, this one is a stand out.

The oyster is a versatile seafood and can be prepared so many ways, with so many variations, it's almost impossible to count (or eat your way through!). If you've travelled to Australia and New Zealand, you'll find Oysters Kilpatrick on almost every menu from fine dining to the local pub.

While Oysters Kilpatrick are an 'anytime, any entree' type of appetizer, there's nothing better than serving these up at a summer BBQ before the main event.

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  • 24 fresh oysters, in their shells
  • Rock salt
  • 1 tablespoon of Worcestershire sauce
  • 30g of butter
  • 4 slices of bacon, rind and all fat removed, finely diced
  • Sea salt to taste
  • Fresh ground black pepper to taste
  • 2 tablespoons flat leaf parsley, chopped
  • Lemon wedge, to serve


  1. Preheat the oven to the highest temperature (use broiler if fitted).
  2. Arrange the oysters on a bed of rock salt in a large, shallow, ovenproof dish.
  3. Combine the Worcestershire sauce and butter in a small saucepan and heat the butter until it melts and the mixture begins to bubble around the edges of the saucepan. Remove from the heat.
  4. Spoon a little of the Worcestershire sauce and butter mixture over each oyster, and top evenly with the diced bacon and season with sea salt and freshly ground black pepper, to taste.
  5. Cook under a preheated grill for 3-4 minutes, or until the bacon is crisp.
  6. Sprinkle with parsley, and serve with lemon wedges. 

Note that you can prepare these oysters on a grill with the hood down, or an over without a broiler, simply crisp the bacon up first.

There are lots of variations to try with Oyster Kilpatrick; add a few drops of tabasco, add some pre-cooked diced onion, add some cheese...experiment and enjoy!



Our new oyster suede is also perfect for summer outings - click here to see the full collection. 

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