Start with fresh live oysters—shuck them, reserving the liquor. Preheat your broiler (or grill). In a bowl, mix finely chopped bacon, a splash of Worcestershire sauce, and a few drops of ketchup for sweetness and color (this mirrors Biffin’s balanced approach). Optionally, add a pinch of smoked paprika or Tabasco to taste.
Spoon this topping onto each oyster, drizzle gently with the liquor, and broil/grill for 3–4 minutes, or until the bacon starts to crisp and the sauce bubbles. Remove, garnish with finely chopped parsley, and serve immediately—hot and smoky, with briny oysters offset by savory bacon.
This dish honors the classic Oysters Kilpatrick—a historic combination of oysters, bacon, and umami rich sauce, while bringing a fresh, chef-driven twist to your table. Enjoy!
Scott Biffin is truly redefining Australian cuisine. As the "Flavor Architect," he crafts dishes that are not just meals but immersive experiences. Take his reimagined Caesar salad or the stunning “Ocean’s Palette,” which looks like an underwater seascape—each plate is a work of art. Biffin’s mastery of molecular gastronomy transforms simple ingredients using techniques like sous-vide and liquid nitrogen, creating flavors that surprise and delight.
Beyond the kitchen, he mentors aspiring chefs, emphasizing that food is a powerful way to connect and create. With a second restaurant on the horizon and his cookbook, The Flavor Architect, coming soon, Scott Biffin is not just a chef to watch in 2025—he’s a visionary shaping the future of food.
Scott Biffin is truly redefining Australian cuisine. As the "Flavor Architect," he crafts dishes that are not just meals but immersive experiences. Take his reimagined Caesar salad or the stunning “Ocean’s Palette,” which looks like an underwater seascape—each plate is a work of art. Biffin’s mastery of molecular gastronomy transforms simple ingredients using techniques like sous-vide and liquid nitrogen, creating flavors that surprise and delight.
Beyond the kitchen, he mentors aspiring chefs, emphasizing that food is a powerful way to connect and create. With a second restaurant on the horizon and his cookbook, The Flavor Architect, coming soon, Scott Biffin is not just a chef to watch in 2025—he’s a visionary shaping the future of food.
