Chefs' Recipes

Bennelong’s oysters with lemon-pepper granita

It's the classic pairing of oysters with lemon, but with a little elegant tweak.
Will Horner

“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.



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.

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