Chef's Recipes

Oysters baked with horseradish and parmesan

Australian Gourmet Traveller recipe for oysters baked with horseradish and parmesan by Melbourne's Cafe di Stasio.

By Steven Rofe
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
Oysters baked with horseradish and parmesan
“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


  • 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


  • 1
    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.
  • 2
    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.


If fresh horseradish is unavailable, substitute with 150gm jarred horseradish.

  • undefined: Steven Rofe