GT party hamper

Our first-ever Christmas hamper is available for ordering now. Here's how to get yours.

Subscribe to Gourmet

Subscribe to the print version and you’ll go into the draw to win a brand new luxury Audi Q5, valued at more than $75,000.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Oysters baked with horseradish and parmesan

You'll need

250 gm salted butter, softened to room temperature 175 gm finely grated parmesan 100 gm finely grated fresh horseradish (about 3 large horseradish, see note) 24 Tasmanian Pacific oysters, freshly shucked To serve: finely chopped flat-leaf parsley and lemon wedges


  • 01
  • Combine butter and 125gm parmesan in a bowl, rub in butter with your fingers. Gradually add horseradish and combine with your hands until pliable. Season to taste.
  • 02
  • Preheat oven to 230C. Top oysters with enough butter mixture to fill. Place in a deep roasting pan, scatter with remaining cheese and bake until dark golden (15-20 minutes). Scatter with parsley and serve with lemon.
Note If fresh horseradish is unavailable, substitute with 150gm jarred horseradish.

“Café Di Stasio. Hands down my favourite night out. For me it delivers every time. From the disarming service, Australia’s best martinis, the idiosyncratic waiters, the selection of art, the celebration of non-conformity, all under the Scorsese-like direction of Ronaldo Di Stasio. It may not be heaven but it’s where I want to go when I die. A dish I always order is chef Steven Rofe’s oysters baked with horseradish and parmesan. I love nibbling and sucking the shells to get the last of the cheesy crust.”
Geoff Lindsay, Pearl, Vic

At A Glance

  • Serves 4 people
a Heilala Vanilla prize pack!

Win one of 16 Deluxe Bakers Tins prize packs from Heilala Vanilla valued at $120 each!

Read More
a premium drinks pack!

Win one of three Premium Drinks Packs valued at more than $550 each. Find out how here.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.