4 rashers smoked bacon, diced
12 large unopened Pacific oysters
1 tablespoon chopped chives
50ml chardonnay vinegar
100ml extra virgin olive oil
1 teaspoon dijon mustard
½ teaspoon yellow mustard seeds
pinch of cayenne pepper
1 teaspoon salt
½ teaspoon ground fennel
2 teaspoons brown sugar

The visual and sensory overload of grilling oysters over coals is almost as exciting and delicious as eating the final product.

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2.Whisk all the ingredients in a bowl until the brown sugar is dissolved.
4.Prepare your fire or preheat a barbecue or grill.
5.Cook the bacon in a frying pan over a high heat, gently stirring from time to time, until golden and crisp.
6.Transfer to a plate lined with paper towel to drain excess oil.
7.When your fire or grill is ready, place the oysters flat-side facing up, balancing over and among the coals.
8.Alternatively, you could place a grill rack directly on the coals and cook the oysters on this.
9.Cook oysters for 2–3 minutes or until they start to steam and hiss and eventually pop open (remove each one at a time with a pair of tongs as they open).
10.While the oysters are hot, remove the lid. Tip out half of the juice from each oyster and top with 2 teaspoons of the devilled vinaigrette, a pinch of crisp bacon and a pinch of chopped chives.

This is an edited extract
from Meatsmith by
Andrew McConnell and
Troy Wheeler published
by Hardie Grant
Books. Photography
© Mark Roper 2023.