Recipe by Executive Chef Daniel Murphy, Appellation at The Louise
12 Gazander Oysters, freshly shucked
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 crystals onto each oyster.
Garnish with fresh lillipillies and mint on a bed of rock salt.