Recipe by Executive Chef Daniel Murphy, Appellation Restaurant, The Louise
12 Gazander oysters, shucked
Verjus and gin ice
150ml Prue Henschke’s verjus
100ml Seppeltsfield Road Distillers house gin
400ml Capi tonic water
In a large measuring jug, blend verjus, gin and tonic water. Pour into a large flat container and place in the freezer. When frozen, using a fork, scrape the frozen mixture to create fluffy ice crystals. Place a teaspoon of ice onto each oyster. Serve immediately.
Garnish with fresh lillipilli and mint on a bed of rock salt