Chefs' Recipes

Bennelong's oysters with lemon-pepper granita

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

By Rob Cockerill
"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.


  • 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


  • 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.