SUE'S CREAMY OYSTERS KILPATRICK
FONDUE & RACLETTE
I’ve been making Kilpatrick oysters with cream for over 20 years & it always gets the thumbs up from family & friends. I love being able to use all premium local produce to make this recipe.
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INGREDIENTS - Serves 2 as an entree
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2 dozen freshly shucked medium size Sydney Rock Oysters from Pambula Lake, preferably Broadwater Oysters (!)
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2 rashers of bacon from Eden Smokehouse
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3 tbsp mild Worcestershire sauce from Shadrack's Creek Sauces
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5 tbsp double cream from Tilba Dairy
METHOD
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Heat grill to hot.
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Position oysters on the half-shell in an oyster tray, baking or patty cake tray, so they won’t tip over & spill the sauce.
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Dice bacon.
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Mix Worcestershire sauce & cream.
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Cover each oyster with approx 1-2 teaspoons of sauce mix.
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Top with diced bacon.
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Grill for 3-5 mins until bacon is just crispy.
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Remove from grill & allow to cool for a couple of minutes before serving, so people can handle the hot shells without burning fingers!
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Thanks to Sue McIntyre of Broadwater Oysters for this recipe, which she demonstrated at the 2019 Summer Nethercote Produce Market.