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Oysters Kilpatrick

Oysters Kilpatrick cooked in convection oven

My family eats Oysters Kilpatrick for all our major parties. It is an essential part of our Christmas Day in Australia.

Christmas Lunch is at my parents with all our family where we eat about 10 dozen Oysters between us. We also enjoy prawns (shrimps) and fish.

For Easter, we have Oysters Kilpatrick, however we replace the bacon with prawns because mum says we can’t eat bacon!

If there is a big family get together, we have to make this recipe.

It’s also my ‘spoil yourself’ dinner when I’ve had a good week. In fact, if oysters are in season and I can find an excuse, I make this favourite meal.

So I hope you enjoy my version of Oysters Kilpatrick, please try them.

Oysters Kilpatrick 

(Serves 2)


  • 12 oysters in their shell
  • 2 – 3 rashers of bacon (diced)
  • Worcestershire Sauce
  • Shredded Cheese
    (I like to use a combination of 3 or 4 cheeses like Mozzarella, Cheddar, Parmesan etc)
  • BBQ Sauce
  • Cheese

Note: Make sure to put down a sheet of aluminium foil at the bottom of the convection oven to catch any drips.


Place the oysters on a high shelf in your convection oven.

I just rest them on the shelf, and assemble them together in the oven. No need to transfer them for cooking.  The rack makes a great place to balance them.

 Splash Worcestershire and BBQ sauce into the oysters. It’s a personal choice. I like more BBQ then Worcestershire so that’s how I do it. You put in as much as you like of each.

 Place some of the diced bacon in each oyster, again, as much or as little as you like. I pile it into each oyster.

 Sprinkle the shredded cheese over the Oysters.

I often splash over some extra Worcestershire sauce over the cheese.  

 Bake at 360o F / 180o C for about 10 – 15 minutes.

Watch whilst cooking the last 5 minutes because you want a golden top, not burnt.  

If it’s not golden enough, put the temperature at it’s highest and watch it.  Don’t walk away or you will burn them.

Once you have worked out your timing, you can put these on and “wait for the ding” to know they are cooked perfectly. 

 You can eat these with a salad or baked vegetables, but my family just eat them straight out of the shell as an entree.


This is ridiculously easy to make.  

My fish monger shucks the oysters, I buy pre-shredded cheese and I can even get my local butcher to dice the bacon for me.  Then it’s just assembling it inside the oven.  Put on the timer and 10 – 15 minutes later, you have these delicious oysters.  

I hope you enjoy this recipe, I know I do.


Tania Shipman

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