Step 1

Spread the rock salt evenly over a large serving platter. Arrange the oysters over the salt, then prepare your favourite dressings.

Step 2

To make the Spanish-style dressing, cook the chorizo in a frying pan over medium heat, stirring, for 5 mins or until crisp. Transfer to a plate lined with paper towel. Combine with the capsicum and sherry in a bowl. Season. Spoon over 6 of the oysters on the platter.

Step 3

To make the ponzu dressing, combine the soy sauce, mirin seasoning, lemon juice and orange juice in a bowl. Spoon over 6 of the oysters on the platter. Sprinkle with spring onion curls, orange zest and sesame seeds.

Step 4

To make the mignonette dressing, place the shallot in a bowl with the combined vinegar, sugar and salt. Stir to combine. Season. Set aside for 15 mins to soak. Spoon over 6 of the oysters on the platter.

Step 5

To make the cucumber and lychee granita, place the lychees, syrup, cucumber and lime juice in a blender and blend until smooth. Pour into a shallow metal container. Cover with foil. Place in the freezer for 2 hours or until set. Scrape and stir with a fork until crushed. Spoon over 6 of the oysters on the platter. Serve immediately.

Step 6

To make the salsa verde dressing, combine the garlic, dill, mint, baby caper, chive, lemon juice and olive oil in a small bowl. Season. Spoon over 6 of the oysters on the platter.

Step 7

To make the kilpatrick dressing, cook the bacon in a frying pan over medium heat, stirring, for 2-3 mins or until the bacon is crisp. Transfer to a plate lined with paper towel. Combine the Worcestershire sauce and Tabasco sauce in a small bowl. Add the bacon and toss to combine. Spoon over 6 of the oysters on the platter.

Step 8

To make the gin and tonic dressing, place the gin and tonic water in a small bowl. Add the cucumber and stir to combine. Season. Spoon over 6 of the oysters on the platter.

Step 9

To make the apple cider dressing, place the apple in a bowl with the vinegar, honey and salt. Stir to combine. Set aside for 5 mins to soak. Spoon over 6 of the oysters on the platter.

Step 10

Arrange the lime wedges and lemon wedges around the oysters on the platter. Serve immediately.