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Oysters with Passionfruit, Yuzu & Vanilla Granita

Try your hand at this Modern Asian dish by chef Zac Tan from the dinner menu of the popular Devon Cafe in Surry Hills. 


  • 1 dozen freshly shucked Pacific oysters

  • Granita

  • 1 cup water

  • 1/3 cup caster sugar

  • 1 cup passionfruit juice

  • 1 cup yuzu (Japanese citrus), available in a specialty Japanese and Asian grocers

  • 1 vanilla bean pod

  • 8 TBSP cooking sake


  • 1.

    Melt sugar and water together in a small saucepan over medium heat.

  • 2.

    Transfer to a mixing bowl and add all other ingredients.

  • 3.

    Strain through a fine mesh strainer.

  • 4.

    Freeze in a stainless steel container until fully frozen.

  • 5.

    Scrape with a fork and place a teaspoon of granita on each oyster.


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