Recipes
As a family run business we pride ourselves not only on our quality oysters, but our local connections. This is why we teamed up with Port Lincoln's own Chef Damian Mrdjen to collaborate on his tried and tested oyster recipes. He keeps it simple and easy so everyone can prepare and enjoy our delicious oysters in their own homes.
Kilpatrick Oysters
A traditional Aussie classic the whole family will enjoy
Ingredients
Diced bacon
Worcestershire Sauce 2/3
Tomato Sauce 1/3
Method
Place bacon on top of oysters
Mix sauce ingredients together and place on top of oysters
Grill until browned
Serve.
Mix sauce ingredients together and place on top of oysters
Grill until browned
Serve.
Mignonette Oysters
A cold French classic using mild flavours to enhance the delicate ocean taste.
Ingredients
½ red onion finely diced
1 tablespoon brown sugar
50ml red wine vinegar
Method
Combine all the ingredients and place over the freshly shucked Coffin Bay Oysters.
Mornay Oysters
A take on a classic combining the rich creamy cheese sauce with the fresh ocean flavour of the oyster
Ingredients
Flour
Milk
Butter
Grated Cheese
Method
Prepare into Bechamel sauce
Sprinkle cheese on top
Grill until browned
Serve.
Sprinkle cheese on top
Grill until browned
Serve.
Oysters Natural
The world is YOUR oyster
Ingredients
See method.
Method
Freshly shucked Coffin Bay Oysters add your desired toppings
Lemon or Lime juice
Salt & Pepper
Tabasco
Lemon or Lime juice
Salt & Pepper
Tabasco
Saint Michael Oysters
A great entertainer – cocktail type dish to please the masses.
Ingredients
Panko Crumbs
Flour
Egg
Dash of milk
Teaspoon vegetable stock
Bacon strips for each oyster
Worcestershire 2/3 - Tomato Sauce 1/3
Method
Crumb oysters: flour, egg (mix in milk and vegetable stock), panko crumbs
Wrap in bacon secure with toothpick
Fry until golden brown in your choice of vegetable oil
Pour half the sauce into the oyster shell
Lay oyster on paper towel to soak up remaining oil
Place oysters on top of sauce, spoon remaining sauce on top – enjoy!
Wrap in bacon secure with toothpick
Fry until golden brown in your choice of vegetable oil
Pour half the sauce into the oyster shell
Lay oyster on paper towel to soak up remaining oil
Place oysters on top of sauce, spoon remaining sauce on top – enjoy!
Sashimi Oysters
Classic Japanese oyster sashimi
Ingredients
Soy sauce
Wasabi
Pickled ginger
Method
Place a few drops of soy sauce, your desired wasabi paste and pickled ginger on top of a freshly shucked Coffin Bay Oyster.
Tropical Oysters
A cold refreshing tropical topping will take you right back to summers on the beach.
Ingredients
2 Slices of tinned mango
1/3 Red Capsicum
4 tablespoons sweet chili
1 tablespoon fresh coriander
Method
Finely chop all ingredients and combine in a bowl.
Place mixture on top of freshly shucked Coffin Bay Oyster and enjoy.
Place mixture on top of freshly shucked Coffin Bay Oyster and enjoy.