Recipe by Barossa Chef Daniel Murphy
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