The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Oysters Rockefeller


You'll need

2 cups (firmly packed) flat-leaf parsley 1 spring onion, coarsely chopped 2 tbsp small capers in salt, rinsed ½ tsp finely grated lemon rind 1 celery stalk, finely diced 35 ml Pernod 100 gm coarse sourdough breadcrumbs rindless bacon rashers, finely chopped 24 rock oysters 150 gm butter, cut into small dice, at room temperature

Method

  • 01
  • Blanch parsley (5-10 seconds), then refresh. Drain well, squeezing excess water from parsley, and transfer to a food processor. Add spring onion, capers and lemon rind and process until finely chopped. Add celery and 20ml Pernod and stir to combine. Season to taste with freshly ground black pepper and set aside.
  • 02
  • Meanwhile, preheat oven to 250C. Combine breadcrumbs and bacon in a bowl and set aside. Remove oysters from shells and set aside in a bowl. Spoon parsley mixture into shells, then return oysters to shells. Scatter breadcrumb mixture over, then dot with 100gm butter. Place on a baking tray lined with crumpled foil and bake until golden and bubbling (10-15 minutes).
  • 03
  • Meanwhile, combine remaining Pernod and butter in a small saucepan, heat over low heat until melted and combined (1-2 minutes), then spoon over oysters and serve hot.

The original version of oysters Rockefeller was created at the famous Antoine's Restaurant in New Orleans. It consisted of a purée covering the oysters - the recipe for which has been closely guarded to this day. The spinach and béchamel creations you see today are loose interpretations; the flavours in the original version are believed to have been more complex. Here's another tasty variation. Pictured with Tequila Old Fashioned and Tom Collins.

At A Glance

  • Serves 24 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 24 people

Featured in

Nov 2009

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

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

×