Oysters are ancient. Prehistoric. Positively primal. We’ve enjoyed them at top-end restaurants, in the backyard on Christmas Day and by the river with our toes in the water. Now we can enjoy them straight from the farm to our front door –//Read More
The French do many things well in life, and fine dining is definitely one of them. Les Huîtres Vertes are a French delicacy requested by kings and queens alike. So when Tim Jones discovered his own ‘Green Oysters’ happily growing at his Merimbula lease,//Read More
We were thrilled to be invited to attend the prestigious Gault & Millau Australia event Mise En Place in Sydney recently. Our Clyde River farmer Ewan McAsh attended at the beautiful Doltone House Hyde Park, single handedly shucking over 300 oysters for eager diners to enjoy!//Read More
Put your sea legs to good use this Easter long weekend with a list of our favourite seafood dishes for sharing with your family and friends. 1. Chiswick at the Gallery
Take a cultured stroll around the NSW Art Gallery in Sydney in the morning and then treat yourself to some lunch –//Read More
Technology is changing the way we eat. We’re sharing our experiences more than ever through Apps – and it’s not just with a hashtag on Instagram. Whether it be seeking counsel picking a new place for a cheeky post-work drink or sharing our cooking playlist with family members who are on the other side of the country while you prepare dinner together,//Read More
Food can be fickle business! From foraging for your dinner to elaborate pastries and eastern-inspired green tea lattes, we’ve got a run down of this years unexpected trends to get your taste buds salivating.
Ever wondered why rain is such a downer for oyster farmers? We explain all in 3 simple steps.
1. Raindrops are the kiss of death for harvesting oyster farmers.
Ok, that’s dramatic – not quite. But they do mean harvesting must stop on oysters for a period of time after a heavy downpour.//Read More