Fill and turn on sous vide machine to 36C. Turn on ice cream machine to chill. Preheat oven to 150C.
To cook the oysters for the Oyster Ice Cream, shuck oysters and remove meat. Place oyster meat into a bowl along with any juices from inside the oysters. Clean and reserve oyster shells for plating.
Transfer oyster meat and juice into a vacuum seal bag and seal with a vacuum seal machine. Once the sous vide machine has reached 36C, add sealed bag of oysters, ensuring bag is completely submerged in the water. Sous vide for 1 hour.
Remove from sous vide and transfer sous vide oysters and all juices into a bowl. Add lemon juice and use a stick blender to blitz to a fine puree. Pass through a fine sieve and set aside in the fridge.
Place cream, milk powder, salt, stabiliser and tapioca maltodextrin into a medium saucepan off the heat and whisk to combine. Place saucepan over medium heat and bring to a simmer.
Meanwhile, place egg yolks into a medium bowl. Whisk in simmering milk mixture and continue to whisk until combined. Place back onto medium heat and bring to 75C. Remove from heat and chill over an ice bath until cold then add reserved oyster puree. Blitz with a stick blender until smooth. Season with lemon juice and salt, to taste. Pass through a fine sieve then transfer to the ice cream machine and churn until set.
For the Oxidised Apple Puree, place grated apple into a bowl, uncovered, and set aside until apple has oxidised and turned brown, about 30 minutes.
Place into the Thermomix and blitz at 80C on speed 3 for 20 minutes. Increase speed to 6 and gradually add in olive oil until emulsified. Increase speed to 10 and blitz for 10 seconds. Pass through a fine sieve and set aside to cool. Once cool, transfer to a piping bag and set aside.
For the Clarified Butter, place butter into a small saucepan over low heat and allow to melt completely. Use a spoon to skim the froth from the surface of the butter, leaving just the clear liquid behind. Pour clear clarified butter through a sieve lined with muslin cloth into a clean bowl.
For the Rye Disc, brush all slices of rye bread with clarified butter. Cut sliced bread into discs using a 4cm ring cutter, reserve trimmings for the Rye Crumb. Spread discs and trimmings onto a paper lined baking tray. Cover with a second layer of baking paper on top and a second baking tray to weigh down. Place into the oven and bake until crisp, about 15-18 minutes.
Remove from the oven and set aside to cool. Reserve discs for plating. Once the trimmings are cool, place into a food processor and blitz to a fine crumb. Set aside.
For the Compressed Apple, lay apple slices flat in a vacuum seal bag. Add passionfruit pulp and vacuum seal. Set aside for 10 minutes to infuse.
To plate, pipe some dots of Oxidised Apple Puree onto each plate. Add some dots of caviar and place the meat of 2 oysters onto each plate. Top with some of the Compressed Apple discs and scatter some of the Rye Crumble. Add a rocher of the Oyster Ice Cream and some picked oyster leaves. Finish with a drizzle of passionfruit pulp from the bag of Compressed Apple.
Rocher the remaining Oyster Ice Cream onto reserved, cleaned oyster shells and top with some caviar.