Oysters Four Ways
Four of our favourite ways to enjoy delicious Tasmanian oysters
How long will it take?
15 minutes
What’s the serving size?
Serves 6 as an appetiser
What do I need?
24 oysters divided into 4 groups of 6
For Oyster Shooters
- 6 oysters
- 6 shot glasses
- Squeeze of lemon or lime
- Shot of cold vodka
- Tomato juice
- Tabasco
For Oysters Kilpatrick
- 6 oysters
- 150ml Worcestershire sauce
- ½ cup diced bacon
- Teaspoon lemon juice
For Thai-Style Oysters
- 6 oysters
- 1 teaspoon grated palm sugar
- 2 teaspoons fish sauce
- 1 teaspoon rice wine vinegar
- ½ red chilli, seeds removed and finely diced
- 1 teaspoon lime juice
- Spring onions and/or coriander to serve
For Love Oysters
- 6 oysters
- Crème fraiche
- Smoked salmon
- Salmon caviar
- Lemon or lime juice
How do I make it?
For Oyster Shooters
- Place an oyster into each shot glass and add a squeeze of lemon or lime juice. Top with a shot of vodka and then top the glass up with tomato juice. Add 2 drops of tabasco and then place the glasses in the fridge for a minimum of 30 minutes during which time the oyster will have absorbed the vodka. Serve cold.
For Oysters Kilpatrick
- Place oysters in their shell on a baking tray. Mix Worcestershire sauce, bacon and lemon juice in a jug. Pour sauce mix over the oysters and bake in a 180C oven for 10 to 15 minutes.
For Thai-Style Oysters
- Mix palm sugar, fish sauce, rice wine vinegar, chilli and lime juice in a small bowl. Dribble over oysters and then garnish with spring onions and/or coriander.
For Love Oysters
- Gently dollop a teaspoon of crème fraiche over each oyster. Top with a slither of smoked salmon and some caviar. Drizzle with lemon or lime juice.
