These sexy baked oysters with bacon and horseradish cream from Karen Martini’s gorgeous new cookbook Everyday would make an impressive first course for a dinner party or a canapé for summer parties.

These oysters are a refined nod to the Kilpatrick. The oysters gently warm through but stay bright and plump and keep their vibrant sea flavour – Karen Martini.

Everyday by Karen Martini, published by Pan Macmillan, RRP $39.95

Makes: 24


2 dozen oysters (plump Pacific oysters are great)
1.5 kg rock salt
120 ml cream
100 g parmesan cheese, finely grated
15-cm piece of fresh horseradish, peeled and finely grated, or 3 tablespoons prepared horseradish
freshly ground black pepper
80 g unsalted butter, cut into dice, chilled
60 g fresh breadcrumbs
1 handful of flat-leaf parsley, finely chopped
4 slices of streaky bacon, fried until crisp
2 lemons, quartered, to serve


1. Set up the oysters on a baking tray, stabilising each oyster on a small pile of rock salt so they can be served straight from oven to table.

2. Preheat the oven grill to high.

3. Mix the cream, parmesan and horseradish in a bowl and season with pepper.

4. Top each oyster with half a tablespoon of the cream mixture, a tiny knob of butter and a grind of pepper. Combine the breadcrumbs and parsley and sprinkle over each oyster. Place under the grill for 3 minutes until golden (the oysters should not be fully cooked).

5. Before serving, break over the bacon and serve with the wedges of lemon.