Matt has quite a unique background compared to some of our other farmers. He first developed a passion for the ocean when he holidayed by the beach with his family growing up. This led him to get a degree in marine biology and he began researching ways to grow better seafood. When he realised the lab was not for him, he became an oyster farmer and has not looked back since.
To him, aquaculture is both an art and a science. Some secrets of oyster farming can be learned from analysing the environment, but the rest come from being in the water day in and day out.
He grows his Sydney Rock Oysters in deep water where they have access to nutritional tidal currents. They are given the space to grow a heavy, deeply cupped shell containing a uniquely golden coloured oyster with a creamy taste.
Having recently been a contestant on channel 7’s My Kitchen Rules, Matt brought his commercial knowledge into the business and his confidence and drive has been more than beneficial for Signature Oysters.
“I like to think that my love for the ocean and respect for nature is obvious from the moment you taste my oysters” – and we could not agree more Matt.