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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 10 Matt and Rob: Oysters Three Ways

Watch MKR on TV2 and TVNZ OnDemand

Prep: 30 mins

Cook: 20 mins                                                                           

Serves: 4



  •  12 Sydney Rock Oysters, shucked, on half shell
  • 1 slice pancetta, cut into 4 strips


Red Wine Vinaigrette

  • 1 tbs red wine vinegar
  • 1 eschallot, very finely chopped


Balsamic Reduction

  • 125ml balsamic vinegar
  • 1 tbs brown sugar
  • 1 cinnamon stick
  • 2 bay leaves
  • 5 whole peppercorns, bruised
  • 100g butter, chopped


Hazelnut Crumb

  • 100g skinless hazelnuts
  • 50g butter, melted
  • 40g breadcrumbs
  • 1 tbs finely chopped chives
  • pinch cayenne pepper
  • 1 clove garlic, crushed
  • 1 tbs lemon juice



  1. To make vinaigrette, combine ingredients in a small bowl.
  2. To make balsamic reduction, simmer vinegar, cinnamon, bay leaves and peppercorns for 15 minutes or until slightly thickened. Gradually whisk in butter a little at a time until thick and glossy. Strain. Cool.
  3. To make hazelnut crumb, process nuts to form fine crumbs. Transfer to a bowl and stir in remaining ingredients. Season.
  4. Remove meat from four of the oysters. Wrap each in a strip of pancetta and place back in shell. Drizzle over a little of the cooled balsamic reduction.
  5. Drizzle four of the remaining oysters with vinaigrette.
  6. Top remaining oysters with hazelnut crumb. Cook under a hot grill for 3 minutes or until golden brown and crisp.