Australia’s Oyster Coast produces three species of oyster – the Sydney Rock, Pacific, and Angasi.
Sydney Rock Oyster
The primary species of oyster grown in Australia’s Oyster Coast is the Sydney Rock Oyster, sought by high-end restaurants around the world for its sweet taste and creamy texture.
Sydney Rock Oysters are native only to the east coast of Australia and are grown in rivers, lakes, and bays. The oysters are incredibly varied in their shape, colour, texture and flavour depending on which river and area they are farmed. The Rock Oyster takes at least three years to grow ready for harvest.
With a rich and slightly salty flavour, Sydney Rock Oysters leave a lingering mellow aftertaste.
Opening Sydney Rock Oysters is easy if you have the right tools and know-how. Watch this quick video and see how easy it can be.
The Pacific Oyster was introduced into Australia and this world-wide favourite is now grown under carefully managed environmental conditions.
With five different export sizes to suit all preferences, the fast-growing Pacific Oyster has a fresh and salty flavour, with a crisp clean finish.
Opening Pacific Oysters gets easier with practice especially if y ou have the right tools and know-how. Watch this quick video and see how easy it can be.
Difficult to come by due to its scarcity, Australia’s rare native Angasi Oyster is a cousin to the famous flat Belon oysters from France.
This is the oyster lover’s oyster – full-bodied, finely textured and rich in flavour. Farmed exclusively for hand-picked outlets, our Angasi Oysters are available in two export sizes.
Opening Angasi Oysters takes some practice but becomes easy if you have the right tools and know-how. Watch this quick video and start shucking your own Angasi oysters at home.