Oysters Three Ways: Natural, Kilpatrick and Mornay

TL;DR: Serve oysters natural with lemon, hot Kilpatrick with bacon and Worcestershire, or mornay with grilled cheese. Buy them fresh, store them cup side down under a damp cloth, and eat within a few days.

---

Few things say celebration like a tray of oysters. They are the centrepiece of a Father's Day platter, a Christmas in July starter, or a long weekend lunch. Best of all, you can serve the same oysters three completely different ways on one plate: cool and natural, smoky Kilpatrick, and rich grilled mornay. Here is how to do all three.

Choosing and storing oysters

Start with quality. Fresh oysters smell clean and briny, like the sea, and the shells should be closed or close when tapped if unopened. If you buy them already shucked, the meat should be plump and sitting in clear liquor, not dried out.

To store:

• Keep unopened oysters cup side down in the fridge
• Cover with a damp cloth, never sealed in water or an airtight container, since they need to breathe
• Eat within two to three days of purchase
• Eat shucked oysters the same day for the best flavour

Ask the team to shuck them for you if you would rather skip the knife work. Browse our fresh oysters and we will sort you out.

One: natural, the purist's choice

The best oysters need almost nothing. Serve them on a bed of ice with lemon wedges and, if you like, a splash of mignonette (red wine vinegar with finely diced shallot). The flavour is the sea itself: briny, sweet and clean.

This is the way to show off truly fresh oysters. Keep it simple and let them speak.

Two: Kilpatrick, smoky and savoury

Oysters Kilpatrick are the hot classic of Australian pubs and barbecues, and they are dead easy at home.

1. Lay shucked oysters on a tray (a bed of rock salt keeps them level).
2. Add a few drops of Worcestershire sauce to each.
3. Top with finely diced bacon.
4. Grill under a hot grill for three to five minutes, until the bacon crisps.

The smoky bacon and tangy Worcestershire against the warm oyster is hard to beat. Serve hot, straight from the grill.

Three: mornay, rich and golden

Oysters mornay are the indulgent option: creamy, cheesy and golden.

1. Lay shucked oysters on a tray of rock salt.
2. Top each with a little grated cheese, or a spoon of cheese sauce for the full version.
3. Grill under a hot grill for three to five minutes, until the cheese is golden and bubbling.

A pinch of paprika or a few breadcrumbs on top adds colour and crunch. Rich, warm and moreish.

Serve all three together

The showstopper move is to plate all three side by side, exactly as in the photo above: a few natural on ice, a few mornay topped with grated cheese, and a few Kilpatrick under crisp bacon. Guests get to compare, and your platter looks like something from a restaurant. Allow three to six oysters per person as a starter.

A note on grilling time

Whether Kilpatrick or mornay, keep the oysters close to a hot grill and watch them. The toppings brown fast, and the oyster underneath only needs to warm through, not cook hard. Three to five minutes is the sweet spot. Pull them the moment the bacon crisps or the cheese turns golden.

Bring home the freshest oysters

Great oysters start with freshness. We bring them in regularly so you can serve them at their best. Visit Labrador (5 to 7 Olsen Ave) or Varsity Lakes (20 Casua Dr), open 7 days from 7 AM, or order online for Gold Coast delivery.

Three ways, one tray, and a starter your guests will remember. That is the magic of a good oyster.