If you have ever tried some of our Sydney Rock oysters, you may have had some from Andrew Loftus’ farm. We asked Andrew how he makes the flavour so unique, and the secret, he says, is in the location. Here is what he had to say:
“The isolated environment and water quality where we are is quite extraordinary. This leads to a growth rate in the oysters that is significantly greater than in other lakes. This flows onto the method of farming. We use a long-line system for our juveniles and then once they get too big for those bags they get split into the floating cultivation system. As we get better at managing our infrastructure the growth is improving more. We are producing a Rock Oyster from spat within 12 months.”
Andrew got into oyster farming because his parents enjoyed it as a hobby when he was growing up and he decided to turn their hobby into a commercial business. Andrew has a six-year-old girl and a three-year-old boy and he would love nothing more than for his children to love oyster farming as much as he does, and hopefully take over the business one day.
He loves the atmosphere that surrounds oyster farming and being out in the water. He thinks it is a great opportunity to give that kind of environment to his kids.