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Oysters Kilpatrick

By September 27, 2010

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People often ask me what my favorite food is. It's a difficult question as there isn't necessarily one answer. Depending on my mood or on the seasons I could adore a rich duck ragu. If you ask me on a Saturday morning at 11 am, I'm sure to answer 'dim sum'. If I'm dreaming of the street food of Bangkok I'll be coveting sweet sticky rice with mango.

There is one food however that I love constantly and with abandon -- oysters. Raw, grilled, fried or baked, I'll eat them any which way. In soups, pies, burgers or straight out of their shell, I'll take two dozen!

While nothing beats that sweet, briny liquor of a freshly shucked oyster, a good Kilpatrick certainly hits the spot.

There are many variations of the famous recipe. Some use ketchup, some call for breadcrumbs or cream. In this recipe I add a dash of balsamic vinegar and Tobasco to the tangy Worcestershire sauce. I also add some butter which helps to bind the ingredients. And let's face it... butter makes everything taste just that little bit better.

Photo: © S. Wongkaew (2010) licensed to About.com, Inc

Comments

September 29, 2010 at 11:15 pm
(1) Young Werther says:

Yum! Love oysters… natural with a squeeze of lemon. The sad thing is, have you noticed the price of oysters? The price of everything in fact… makes me want to leave Sydney :(

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