Where to Eat Oysters
It was World Oyster Day earlier this week, but we think oysters should be celebrated every day!
Australia has perfected the production of three oyster species: Sydney Rock, Pacific, and Aganasi, also known as flat oyster.
Oysters are a significant part of the NSW seafood industry, with over 70 million produced each year by around 280 oyster farming businesses across 32 coastal estuaries. They play a crucial role in Australian waterways, not just as a food source but also as filter feeders, keeping waterways clean and creating reef habitats for other species.
Oyster lovers in Jervis Bay can pop into the Jervis Bay Shellfish Market to pick up a dozen or two, Thursdays and Fridays from 10-2pm. Oyster room manager Michael Crumpton supervises a dedicated team of four shuckers who are under the pump from 6am to 12pm shucking 800 dozen oysters daily for Woolworths as well as local businesses and Nowra Fresh Fish and Meat Market.
Michael says their star shucker Jeremey impressively handles 45 dozen oysters in the first hour and ramps up to 50 dozen in the next. Michael believes Jeremey has the skills to compete at the Narooma Oyster Festival so we will keep an eye on this superstar.
Over the past few weeks they have been shucking a couple of oyster varieties, including Coffin Bay Pacifics which are one of my favourites due to their creamy sweet plump texture. They are also shucking Tasmanian Salty Lips Oysters, known for their clean, sweet, salty taste with a hint of bitterness. Michael says these varieties are some of the easiest for his team to open.
You can also find their oysters locally at Huskisson Hotel and Portside Fisherman’s wharf. They also create delicious Kilpatrick and Mornay oysters, available in their shop and at Woolworths.
Here’s a four way serving suggestion to savour.
Raw on the half shell to experience their pure, briny flavour.
Grilled with a touch of garlic butter and herbs. I love a combo of white miso butter and soy.
Oyster Kilpatrick is a classic preparation with bacon and Worcestershire sauce, zoosh this up by adding preserved lemon and replacing the bacon with pancetta.
Oyster Mornay is another classic baked with a creamy cheese sauce, try it with a little added sweet mustard.
Taste some oysters with a side of science at Jervis Bay Maritime Museum at this National Science Week event.
Changes for Vincentia café
Albert N Miso will be closing its doors for a refresh on 12 August to return at the end of the month with a fresh new identity. During the closure, they will be operating a morning coffee cart for the die-hards. Send them off in style by tasting this week’s specials, including a warming salt pork goulash, a classic creamy pumpkin soup or for something light, a green goddess salad.
Best of luck for the work ahead guys. We look forward to your grand reopening.
Take a Drive to Coolangatta
If you feel like heading out of the Bay, take a scenic drive out towards Coolangatta and one of our local wineries. There’s a $49 3-course special at Mountain Ridge Wines this Friday from 11:30am, paired perfectly with a 100ml tasting glass of their 2021 Tempranillo rosé. It starts with a soft-shell crab taco topped with fresh flavours, then a salad of crispy pork and soba noodles, finished with a vanilla crème caramel and raspberry choc bark.
