Oysters Kilpatrick

Photography by Oysterfest

Ingredients (serves 4)

2 cups rock salt
24 oysters, shucked
2 tablespoons Worcestershire sauce
175g thin rashers rindless bacon, diced
2 tablespoons flat-leaf parsley leaves, chopped
lemon wedges, to serve


Preheat grill on medium-high heat. Place rock salt, in a thick layer, on a baking tray or heatproof plate. Arrange oysters (in their half-shells) on rock salt.

Sprinkle Worcestershire sauce over oysters. Top with bacon. Grill, on the salt, for 5 to 8 minutes or until bacon is crisp. Sprinkle with parsley. Serve with lemon.


Oysterfest, Ceduna SA
1 - 2 October 2011

Oysters with Sea Water dressing

Photography by The Cowrie

Ingredients (serves 4)

40g Sugar Castor
50ml White Balsamic Vinegar
150ml Sea Water – (clean and clear)
1 Eschallot Fine Dice
1 Green Stalk of Shallot - sliced in rounds 16 Plump Pacific Oysters


Boil sugar and vinegar together until sugar dissolved
Add sea water bring to boil then simmer for 5 mins strain through fine chinois.
Leave to cool then refrigerate
Prepare 4 large plates with a generous line of rock salt down the middle of each plate to hold oysters upright
Place 4 oysters on each plate, spoon half a tablespoon dressing on each oyster, top with a pinch of eschallot and 4 small slices spring onion.


* This mild-tasting Japanese vinegar, seasoned with salt and sugar, is sometimes labelled sushi vinegar. It is available from Asian food stores and in the Asian section of major supermarkets.


The Cowrie, 109 Scenic Hwy, Terrigal NSW
Recipe by Brett Dengate - Executive Chef

Chilli & Kaffir Lime Granita

Photography by Selena Dohnt


24 oysters
95 grams of long red chillies
600ml water
8g of sea salt flakes
120grams castor sugar
8grams orange rind
3 kaffir lime leaves


MIXTURE: Place sugar, water, orange rind and the lime leaves in saucepan over medium heat. Stir until sugar dissolves. Bring to boil. Reduce heat to medium. Cook for 1 minute. Transfer to a food processor. Add chillies and salt flakes. Process until smooth.

FREEZING: Freeze in metal baking dish for 2 hours or until partially frozen (frozen on top and starting to around the edges.) Remove from freezer. Using a fork, break frozen portions
into large chunks, and stir them into the centre. Return to freezer. Repeat 3-4 times, every 30 minutes, or until the mixture resembles coarse crystals.

FINISH: One hour before serving, use a fork to scrape the mixture into crystals. Return to the freezer for an hour. This sets the crystals and gives the granita its crunchy texture.


Reef Restaurant, The Haven, Terrigal NSW
Recipe by Paul Bouwhuis - Executive Chef

Oysters Rockefeller

Photography by Mikkel Vang

Preparation Time

Preheat oven to 230°C


24 medium oysters
200g Coarse salt
COMBINE in a food processor 30 secs:
400g well-drained spinach
20g fresh breadcrumbs
30g chopped spring onions
2 tblsp crumbled cooked bacon
2 teasp chopped fresh parsley
½ teasp salt
4 drops hot red pepper sauce
ADD and process 10 secs more:
3 tblsp olive oil
1 teasp anisette liqueur

Bake & Grill

Spoon 1 heaping teaspoon of mixture over eash oyster. Sprinkle a baking sheet liberally with coarse salt.

Nestle the oysters into the salt and bake until plump (about 10 min), then grill until tops are browned. Serve hot.


This renowned baked oyster dish was created at Antoine’s Restaurant in New Orleans in 1899 by the proprietor, Jules Alciatore. According to legend, the dish was created as a substitute for baked snails, which were hard to obtain from France. It was named in honor of John D. Rockefeller, at that time one of the world’s richest men, because of the sauce’s intense richness.