This is an unusual mixture of intense flavours (blue cheese, oysters, kilpatrick condiment) combined with different textures that alternate between similarity and difference. Combined, it is quite superb!

Mix 200g of panko breadcrumbs with 100g of crumbled gorgonzola. Mix it up really well. Other types of blue cheese (e.g., Stilton) will also work. Panko are better bread crumbs for this; they are drier, coarser, and crispier than standard bread crumbs.

Pre-heat a grill on medium-high. Layer the grill plate with foil. Take two dozen shucked and rinsed fresh Pacific oysters and place them in their shells on the foil. Add a small amount of Worcestershire sauce, mixed with a dash of Tabasco, to each oyster. Distribute 250g of thinly chopped bacon over the oysters.

Remove the oysters from the grill after 5 minutes, just as they begin to curl. Cook it for too long, and it will get rubbery, which you don't want. Cover the oysters with the crumb and cheese mix (press it down) and grill for another 3 minutes, until the mixture starts to brown.

Serve with small chunks of gorgonzola and lemon wedges on the side. Gently squeeze the lemon over the panko gorgonzola; it will mix really nicely. Eat it slowly, layer by layer. There are so many complex flavours here, and it deserves to be taken really slowly.

This goes stunningly well washed down with a glass of champagne or chilled rosé, seriously. You just can't have too many complementary taste sensations, right?

I will always offer you oysters.