Oysters – 3 Ways

Enjoy fresh Aussie oysters three different ways – margarita, soy and ginger, and bacon pangrattato
By Annette Forrest
Food styling Annette Forrest • Photography Louise Lister • Photo Chef Lara Reynolds
Oysters – 3 Ways

Oysters – 3 Ways

5 from 1 vote








  • 2 2 dozen large freshly-shucked oysters

  • Crushed ice and rock salt, to serve

  • Margarita
  • 2 Tbsp 2 lime juice

  • ¼ tsp ¼ finely grated lime zest

  • 3 tsp 3 white tequila

  • 1 Tbsp 1 very finely chopped coriander

  • ½ tsp ½ caster sugar

  • Pinch sea salt

  • Finely diced avocado, finger lime, small coriander leaves and lime wedges, to serve

  • Soy & Ginger
  • ½ Tbsp ½ salt-reduced soy sauce

  • ½ Tbsp ½ rice wine vinegar

  • 1 tsp 1 finely grated ginger

  • ½ tsp ½ caster sugar

  • Shredded green shallot and microgreens (we used Tatsoi), to serve

  • Bacon Pangrattato
  • 1 tsp 1 extra virgin olive oil

  • 80 g 80 smoked streaky rindless bacon rashers, finely diced

  • 1 clove 1 garlic, crushed

  • ½ cup ½ fresh sourdough breadcrumbs

  • 1 Tbsp 1 finely chopped flat-leaf

  • parsley leaves

  • 2 tsp 2 Worcestershire sauce

  • Rock salt, to serve


  • Margarita
  • To make a dressing, whisk lime juice and zest, tequila, coriander, sugar and salt in a small bowl.  Drizzle dressing over 8 oysters.  Top each with a little avocado, finger lime and a coriander leaf. Arrange on a serving platter lined with crushed ice and serve with lime wedges.
  • Soy & Ginger
  • To make a dressing, whisk soy sauce, rice wine vinegar, ginger and sugar in a small bowl.  Drizzle dressing over 8 oysters. Top each with a little shredded green shallot and microgreens. Arrange on a serving platter lined with crushed ice and serve.
  • Bacon Pangrattato
  • Heat oil in a small frying pan over medium-high heat. Add bacon and garlic, cook, stirring often, for 2-3 minutes until bacon is golden. Remove from heat. Stir in breadcrumbs and parsley. Toss to combine.
  • Preheat a grill on high. Place 8 oysters onto a baking tray lined with foil (crumple the foil to support the oysters so they sit flat on the tray). Drizzle each oyster with ¼ teaspoon Worcestershire sauce. Top with breadcrumb mixture. Place under the hot grill and cook for 2-3 minutes until bacon is crisp and crumbs are golden. Serve immediately on rock salt.

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Market tip...

The soy & ginger dressing and bacon pangrattato topping can be made a few hours ahead of serving.  For the margarita dressing, make a few hours ahead leaving out the coriander.  Stir through coriander just before serving.

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