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