Name: Bennelong’s oysters with lemon-pepper granita
Ingredients: 100 gm caster sugar; 300 ml strained freshly squeezed lemon juice (about 6 medium lemons); 1 tsp freshly ground black pepper; Freshly shucked Sydney rock oysters, to serve

“The citrus flavours offset the natural saltiness of the oysters,” says Rob Cockerill, head chef at Sydney’s Bennelong.

This recipe makes enough for a few dozen oysters.

Ingredients

100 gm caster sugar

300 ml strained freshly squeezed lemon juice (about 6 medium lemons)

1 tsp freshly ground black pepper

Freshly shucked Sydney rock oysters, to serve

Method

1.Bring 300ml water to the boil in a small saucepan. Add sugar and stir until dissolved. Remove from heat and set aside to cool completely. Once cooled, add lemon juice and pepper, then stir to combine. Pour into a shallow tray and freeze (6 hours or overnight).

2.Scrape frozen surface with a fork to make granita, then top oysters with 1 tsp granita and serve.

Profile Rob Cockerill

Styling by Jeannel Cunanan

Ingredients

Method

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