GAZANDER OYSTERS, VERJUICE AND GIN ICE

Recipe by Executive Chef Daniel Murphy, Appellation Restaurant, The Louise

Serves 6

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.

Serving suggestion
Garnish with fresh lillipilli and mint on a bed of rock salt

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