Cold oysters Kilpatrick recipe

Adam Liaw
Adam Liaw's super-easy cold Kilpatrick oysters.
Adam Liaw's super-easy cold Kilpatrick oysters. Photo: William Meppem

Nobody wants to be slaving over a hot stove when they're having people over during summer. The easiest-ever summer lunch party you can have is one where you can just pull everything out of the fridge and serve. They might not be in fashion these days but I love a Kilpatrick oyster. This chilled version gives them a lighter twist. Add a dash of vodka to the mix and it's nearly a Bloody Mary.


½ cup chilled tomato juice

1 tbsp extra virgin olive oil

1 tbsp finely minced red onion

1 tbsp red wine vinegar

1 tbsp Worcestershire sauce

1 tsp Tabasco, or to taste

salt and freshly ground black pepper, to season

12 oysters, shucked and chilled

50g very finely sliced lardo or pancetta, cut into thin strips

1 tbsp finely chopped curly parsley


1. For the Kilpatrick dressing: combine the tomato juice, olive oil, onion, red wine vinegar, Worcestershire sauce and Tabasco, then stir to combine. Season with salt and pepper to taste.

2. Top each oyster with a few slivers of lardo or pancetta and dress with the Kilpatrick dressing.

3. Scatter with chopped parsley and serve.