Eastern Australian Oysters
Marilyn September 23rd, 2006
Some years ago Francis and I spent 10 days driving from Brisbane to the Victorian border, dropping in on every oyster farm we could. We learnt a lot and developed a re-newed respect for our hard working oyster farmers.
The resulting fact sheet is required reading for all Baguette and Bretts Wharf chefs. It really is a fascinating and complex subject, and it’s just not good enough for restaurants to ring a local agent and get in pre-opened and washed oysters. When they are opened, cut off the muscle and flipped, they are dead — then wash off the juices and you end up with a depleted product. This is what most restaurants serve up to the public. Yes, when the oysters are still attached to the shell, they need a little effort to get them into your mouth, but it is worth it!
Like wine, you will get more pleasure if you find out a little about the oysters you eat. Most restaurants now give you at least the basic information as to whether you are eating rock oysters, pacific oysters or angassi (Australia’s native oyster which is like the famed French belon). You should ask the waiter where they come from too, just to keep them on their toes.
Hi Marilyn,
Great photo. There’s nothing as good as a fresh oyster. We have some over the ditch from a little place call BLUFF on the South Island. The Bluff oyster is also great eating although it is a short season. They also have an opening and eating competition at the Bluff Oyster festival.
Hello Paul
We had marvellous Bluff oysters last time we were in NZ. Have never seen them in Oz, though perhaps some Sydney restaurants might score a limited quantity. You New Zealanders must be keeping them for yourselves!
On a great adventure in the early 80′s, I was travelling around Tasmania with friends in a campervan. Expat (mainland) friends in Devenport took us to a headland about 40 miles away, where the rocks were covered with thousands of fist-sized oysters.
The local folklore was that the oysters had migrated from a failed farm, the reason for failure being that Tasmanians didn’t particularly like to eat them!
I ate about 15 – 20 on the spot, and we took a few dozen home to Kilpatrick (not the town, the method). Yummo!
In a crustacean related incident on the trip, a Government caravan park supervisor on the west coast conducted a one man protest against his work conditions by not charging for our stay. As well, he was completely lobstered out, and after enquiring whether we liked them, gave us a bucketful of lobster legs to gnaw on.
It doesn’t get a lot better – good friends, wilderness and lobster. I can’t remember what we drank, but it didn’t matter – life was good.