There’s something timeless about the ritual of enjoying oysters served natural, grilled Kilpatrick, or dressed to impress with lemon and a splash of something sharp. We mark International Oyster Day, Tuesday 5 August by catching up with the crew at South Coast Mariculture in Huskisson, where the expert shuckers can open a remarkable 50 dozen oysters an hour.
Behind every oyster shell lies a story of early starts, cold rooms and a whole lot of hands-on work from the farmers, packers and shuckers who bring our oysters from pristine southern waters to our plates. International Oyster Day is a celebration, a moment to recognise the people behind the oysters we love!
We spent a morning with Charlene Crumpton at South Coast Mariculture in Jervis Bay to get a proper look at life behind the oyster counter. Charlene’s been part of the team for two years now, but seafood has always been in the picture. She and her husband Michael ran Sanctuary Point Seafoods takeaway for over a decade, and today Michael manages the Jervis Bay Shellfish Market and still plays a role in the oyster room.
Charlene started as a packer and worked her way into her current role as production supervisor. Suited up in food-safe gumboots and less-than-glamorous hairnets, we stepped into the chilled workspace where hygiene is serious business and the pace is steady from 6am onwards. Her team of five shuckers works through hundreds of dozens each morning, mainly Pacific oysters sourced from the clean waters of Coffin Bay and Tasmania.
“We’ve got a great team who really understand the rhythm of oyster farming,” Charlene says. “Each shucker can handle around 50 dozen an hour. Most go to local restaurants and pubs, but we also supply Woolworths and stock a frozen line of Kilpatrick and natural oysters.
Every single batch is quality tested by Charlene before it leaves the room to ensure all standards are consistently met and their customers receive the best quality oysters.
When it comes to enjoying oysters, we asked Charlene what’s her favourite way to eat them and without skipping a beat, she says, “I love a natural one with lemon, but you can’t beat Kilpatrick. Diced bacon, Worcestershire, barbecue sauce and a bit of plum sauce under the grill is so good.”
She also makes a point of celebrating her team, especially during the busy Christmas rush. “We’ve had some amazing female shuckers in here to help out over the busy season, they’ve kept up with the guys every step of the way.”
If you’re keen to try them for yourself, Jervis Bay Shellfish Market in the Woollamia industrial estate offers grilled-to-order Kilpatrick and Mornay $17 for half a dozen, $33 a dozen or freshly shucked Pacifics ready to go $14 half dozen, $28 dozen available Thursday to Saturday.
Oyster Options at Sandbar Restaurant
At Huskisson’s Sandbar Restaurant, local Greenwell Point oysters take centre stage on the charcuterie and raw bar menu. Served three ways natural $5.50 each, or for $6 each with cucumber and lychee salsa or Kilpatrick, these oysters showcase our region’s and the restaurant’s commitment to quality local produce. Head Chef Jason Wilkinson shares that “99.9% of the time we source our oysters from Jim Wild in Greenwell Point. When they’re not available, we’ll look to Narooma or Merimbula.” It’s a must-visit for oyster lovers this International Oyster Day.
Husky Pub Oysters with Flair
Huskisson Hotel proudly spotlights its locally sourced oysters with a regional flair that speaks to both provenance and palate.
The kitchen serves them natural with a classic mignonette made using red wine vinegar from Cintra Estate, a small-batch producer in the Cowra Shire town of Billimari, roughly four hours northwest of Huskisson. Prices sit at $28 for half a dozen or $54 for the full dozen.
For something with a little more sizzle, there’s the Kilpatrick, where bacon meets the rich tang of “Plum Worcestershire”, an award-winning small-batch sauce crafted by Paddy Kielty in Bowral. That version runs at $36 for six and $68 for twelve.
Time to Indulge
Local oysters, regional ingredients, and just the right touch of indulgence it’s a South Coast celebration right here in Jervis Bay
