Bring coastal flavour to your table with this Oysters Kilpatrick recipe. Crispy bacon, tangy sauce, and tender oysters make a quick, flavourful dish perfect for any seafood lover.
I must admit, oysters have never really been my thing. In fact, I don’t eat them at all. It feels a bit ironic for someone who loves food as much as I do, especially living in Sydney, where fresh oysters are everywhere and surprisingly affordable.
My husband, on the other hand, absolutely loves them and happily eats my share whenever they’re on the menu. One weekend, I decided to surprise him with a special lunch. His favourite way to enjoy them is Oysters Kilpatrick, with crispy bacon and that tangy sauce. That’s how I ended up making this homemade version, quick, simple, and made with love. Enjoy!
What Is Oysters Kilpatrick?
Oysters Kilpatrick is a well-loved Australian seafood dish made with fresh oysters topped with diced bacon and a savoury mix of Worcestershire sauce and ketchup. The oysters are placed under the grill until the bacon turns crisp and the sauce bubbles slightly, creating a delicious contrast of flavour and texture.
The origin of the Australian favourite goes back to the early 1900s, when it started appearing on menus in Sydney and Melbourne. Some say the dish was named after a chef or restaurateur called Kilpatrick, although no one knows for sure. What is certain is that it became a favourite way for Australians to enjoy oysters, especially for those who prefer them cooked.
Even today, Oysters Kilpatrick remains a classic choice in restaurants and home kitchens. It’s simple, full of flavour, and perfect for sharing with family and friends.
What Makes This the Best Oysters Kilpatrick Recipe
- Oysters remain juicy and full of flavour even after grilling.
- Ingredients are straightforward and easy to find in most kitchens.
- The Oysters Kilpatrick sauce can be adjusted to taste for a spicier or milder version.
Key Ingredients for Oysters Kilpatrick
Fresh Oysters
Use freshly shucked oysters, such as Pacific oysters or Sydney Rock oysters. They have a clean, natural sea taste and stay tender under the grill while absorbing the sauce and bacon perfectly.
Worcestershire Sauce
A rich, tangy sauce with layers of savoury flavour. It ties the ingredients together and gives the dish its classic Kilpatrick taste.
Ketchup
Adds gentle sweetness and thickness to the sauce. When grilled, it slightly caramelises and gives the oysters a rich, glossy coating.
Find the complete list with measurements in the recipe card below.
How to Make Oysters Kilpatrick
Step 1: Mix the ketchup and Worcestershire sauce together to make the “Kilpatrick” sauce and keep it aside.
Step 2: Cover an oven tray with a bed of coarse salt and put the oysters on it. Divide the bacon over the oysters and top them with a little bit of Kilpatrick sauce (about 1 teaspoon per oyster).
Step 3: Grill in the oven until the bacon is cooked (about 10 minutes).
Step 4: Serve with the extra Kilpatrick sauce and lemon wedges.
Frequently Asked Questions
Yes. Place the topped oysters carefully in the air fryer basket and cook at 200°C – 390°F for about 5 to 6 minutes, until the bacon turns crisp and the sauce bubbles slightly. It’s a quicker option that works well for small batches, though the flavour is slightly different from the traditional oven-grilled version.
About 8 to 10 minutes, depending on your oven. Grill until the bacon turns crisp and the sauce starts to bubble slightly.
The best method is to grill them in the oven at 220°C – 425°F for about 10 minutes. This allows the bacon to crisp while the oysters stay tender and the sauce caramelises slightly. You can also cook them in an air fryer for 5 to 6 minutes at 200°C – 390°F if you prefer a quicker option.
Fresh oysters work best for texture and flavour, but if bottled oysters are your only option, drain them well and pat dry before topping and grilling.
Extra Help from the Kitchen
Ask the Fishmonger to Shuck the Oysters – Request to have the oysters opened at the seafood counter so you can skip the tricky part and go straight to topping them.
Pre-Cook Bacon Slightly – Lightly fry the diced bacon until it begins to crisp before adding it to the oysters. This gives extra crunch and shortens grilling time.
Choose Fresh, Plump Oysters – Pick oysters that smell clean and fresh, not fishy. Smaller ones cook faster and are easier to eat in one bite.
Use Coarse Salt for Stability – Line your tray with coarse salt so the oysters stay level while grilling. This prevents spills and gives a professional presentation.
Variations and Twists
Use Pancetta or Prosciutto Instead of Bacon – Replace diced bacon with finely chopped pancetta or prosciutto for an Italian twist.
Add Garlic to the Sauce – Cook a small amount of finely minced garlic with the pancetta or prosciutto to bring gentle aromatic depth to the topping.
Sprinkle Parmesan Before Grilling – Add a light dusting of grated Parmesan over the oysters before grilling for a savoury layer and a hint of golden colour.
Storage and Shelf Life
This dish tastes best when served immediately. If you have leftovers, refrigerate them in an airtight container for up to 1 day. Reheat briefly under a hot grill until the bacon warms through, but avoid microwaving as it can make the oysters rubbery.
Freezing is not recommended since oysters lose their texture once thawed. For the sauce, you can make it ahead and store it separately in the fridge for up to 3 days.
Serving Suggestion
Oysters Kilpatrick are best served hot straight from the grill. Arrange them on a bed of coarse salt to keep the shells steady and make the plate look neat.
Add lemon wedges on the side so everyone can squeeze a bit over the top before eating. They go well with fresh salad, warm, crusty bread, or roasted vegetables for a simple and satisfying meal.
Oysters Kilpatrick
Bring coastal flavour to your table with this Oysters Kilpatrick recipe. Crispy bacon, tangy sauce, and tender oysters make a quick, flavourful dish perfect for any seafood lover.
Ingredients
- 1 dozen fresh Pacific oysters – opened
- 100 gms – 3.5 oz. bacon – diced
- 1 lemon
- 3 tbsp ketchup
- 3 tbsp Worcestershire sauce
- Coarse salt
Instructions
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Mix the ketchup and Worcestershire sauce together to make the “Kilpatrick” sauce and keep it aside.
-
Cover an oven tray with a bed of coarse salt and put the oysters on it. Divide the bacon over the oysters and top them with a little bit of Kilpatrick sauce (about 1 teaspoon per oyster).
-
Grill in the oven until the bacon is cooked (about 10 minutes).
-
Serve with the extra Kilpatrick sauce and lemon wedges.
I don’t like oysters either but these look like a real treat.
Manu! I typically only eat oysters raw because I don’t like them cooked. But this just might be what turns things around for me! Yummy!!!!
This is what I grew up with [forgive the grammar] – together with oysters Czarina and Mornay they were on every business lunch menu five days a week! And we did have buiness lunch five days a week! Where else would you discuss all the nuances 😉 ! Once I learned the wonder of oysters au naturel [yes, can eat them every day of the year!] the Kilpatrick was last to go – ketchup was not used in those days: just the bacon & Worcestreshire & sometimes a breath of cognac 🙂 ! Aren’t I dating myself!!!!
I love oysters and cannot eat them anymore because I get deadly sick everytime I try. My last attempt was on my honeymoon in Paris (how could I not?) and ended up sick as a dog. I loved mine simple, with just a squeeze of lemon, and raw of course. Had never heard of this recipe and it has got me wondering how I would react to cooked oysters?