Entree: Australia – South Australia – Smoky Bay Oysters Kilpatrick (Fresh bay oysters topped with bacon, seasoned butter and Worcestershire, then grilled until smoky and bubbling)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 5 min

Additional 5 min

Total 30 min

Ingredients

- 12 fresh bay oysters in shell, approx 3 oz (85 g) each
- 6 slices thick-cut bacon, finely chopped, approx 6 oz (170 g)
- 4 tbsp (60 g) unsalted butter, softened
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tsp (5 g) smoked paprika
- 1 tbsp (15 ml) ketchup (optional, traditional in some Australian recipes)
- 1 tsp (4 g) light brown sugar (optional, helps caramelize)
- 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped
- Freshly ground black pepper to taste
- Lemon wedges for serving

Instructions

1. Preheat the grill or broiler: set a rack about 4–6 inches (10–15 cm) from the heat source and preheat to high. Cook the bacon in a skillet over medium heat until crisp; drain on paper towel and reserve.
2. Make the topping: in a bowl beat together softened butter, Worcestershire sauce, smoked paprika, ketchup (if using), brown sugar, parsley and a few grinds of black pepper until combined. Stir in half the crisp bacon, reserving remainder for garnish.
3. Arrange oysters: place oysters in their deep shell cups on a sturdy grill tray or an oven-safe baking sheet to keep them level. Spoon about 1 tsp (5–6 g) of the butter mixture onto each oyster, then sprinkle with the remaining bacon crumbs.
4. Grill: place oysters under the broiler or over the hot grill for 3–5 minutes until the butter is bubbling, edges are caramelized and bacon is crisp.
5. Serve: transfer to a platter, garnish with fresh parsley and lemon wedges, and serve immediately while hot.