How to Hunt Natural-Set Oysters South of Sydney

“The flavour of East Coast Australia is served in the shell of an oyster.”

Natural-set oysters (Saccostrea glomerata) are abundant on the East Coast of Australia. Mighty river systems and the ocean collide to create a perfect environment for Sydney Rock Oyster farming. A happy offshoot is the thousands of oysters swept downstream; allowing the keen observer access to troves of natural-set oysters freely available - if you know where to look.

Oysters filter the waters of the river system they inhabit and like a chameleon becoming its surroundings, the oyster takes on the flavour. The East Coast from Sydney to Moruya tastes quietly rich like the wild landscape and sharp from the mix of salt-sweetened waters where river meets the ocean.

Three hours drive south from Sydney are the towns Batemans Bay, Narooma and Moruya. The outstanding quality of the river systems means these towns have attracted oyster farmers for more than a century. As with most Australian oyster farms, the towns of Batemans Bay, Narooma and Moruya produce Sydney Rock Oysters . One of these oysters costs between $3 and $7 at a restaurant but in Batemans Bay, Narooma and Moruya you’ll be able to find batches of natural-set oysters free for the shucking and you can avoid the corkage costs by BYOing.

How do the oysters get there?

During the spawning and fertilisation process, infant oyster seedlings are accidentally washed down stream from neighbouring farms. In their masses they attach to the surfaces of jetty pylons, wharves and rocks and within three to four years they mature into plump and creamy oysters.

How do I get the oysters?

Finding and devouring your fill of natural-set Sydney Rock Oysters is easy but there is a knack to it.

Equipment:

- Hammer

- Buck Knife

- Glove

- Bucket

- Lemon

Method

The hunter’s adage is:‘Tides out Oysters About’,so when the tide is dropping keep an eye on the rocks that line the river.
Pick your oysters carefully for size and ease of access and take only enough to feed your people.
Hold the knife’s tip at the point where the oyster has fixed to the rock or pylon, knock the base of the knife with your hammer and the connection will break easily
Here is the tricky part: Holding the oyster with your glove, use the knife to pry between the sharp V end of the oyster’s shell. Feel the shell separate, pop the lid and slurp it down!

Flavours to expect

The creamily rich sweetness of Sydney Rock Oysters is the flavour of the East Coast of Australia. This region of NSW is clear of manufacturing facilities and large agricultural run-off so the waterways have remained pristine. Clear rivers systems and healthy minerals are present in these oysters diet, which creates a denser bite and fuller flavour.

1. Batemans Bay Bridge - Clyde River

Driving into the north end of town, you’ll spot a  jetty next to the Batemans Bay bridge. Attached to the pylons underneath, you will find natural-set oysters. Clumps are easy to knock off in the shallow water.

2. Congo Point Campground - Congo Creek

Follow the road South out of Moruya Heads to Congo Point Campground. There are rocks with oysters attached in the creek that fronts the campsite.

3. Narooma Wharf - Wagonga Inlet

Narooma is derived from an Aboriginal word meaning ‘clear blue waters’ - this is one you have to taste!

Follow the main road through town to Narooma harbour. Wrapped around the pylons are loads of oysters ready to be shucked. Where some local folk are less than friendly towards wayward oyster gatherers, the administration of the moorings actually encouraged the process.

Rich creamy flavours, the plump form and chilled salty bite of a Sydney Rock Oyster is the flavour of the East Coast of Australia. If this taste is anything to judge a place on then Australia is one hell of a place to live.