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David is a fifth generation farmer and is business with his father, Peter. Although he has tried other career paths, the lifestyle of oyster farming kept pulling him back. He loves the satisfaction of growing a product all the way through to the market.

 

We had to ask how he makes his oysters so good because they have such a unique flavour. Here is what he had to say:

 

“We have a really good wild catch here in the Hastings. With Sydney Rock Oysters, each river has its own unique taste. I am biased toward my oysters. My old man is pretty pedantic about how he grows his oysters.”

 

David and Peter take pride in what they grow. Their oysters are grown in floating bags for 90% of their lifetime. The large volume can make it difficult to handle them, and so David puts the bags into an area with rough wave action to keep the oysters rolling around to product a deep, tough shell.

 

Every four months David thins the oysters out in the bags to give them more room to grow. He also dries them every four weeks to minimise fouling and keep them clean. It takes him three years to grow a quality oyster that way.

 

David’s oysters are wild caught in the Hastings and grown out in the same area – it’s a Hastings oyster through and through!”

 

Aside from oyster farming, he loves to spend time with his three boys outdoors whether they are camping, fishing, and hunting.

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