"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.
Bennelong's oysters with lemon-pepper granita
It's the classic pairing of oysters with lemon, but with a little elegant tweak.
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
- 1Bring 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).
- 2Scrape frozen surface with a fork to make granita, then top oysters with 1 tsp granita and serve.
.gif?width=170&height=105&mode=crop&scale=both&anchor=middlecenter&quality=85)
.jpg?width=170&height=105&mode=crop&scale=both&anchor=middlecenter&quality=85)
.jpeg?width=170&height=105&mode=crop&scale=both&anchor=middlecenter&quality=85)