Oysters in the southern hemisphere are best eaten during the colder months of June, July & August. The cooler water temperatures produce a much nicer eating quality oyster, full and plump and in peak condition.
Available all year round and peaking from May through to September, we see our highest demand during.. you guessed it, the months of December through to January!!
The Oyster industry in Australia has been through some challenging times of late, with POMS disease decimating millions of Oysters through Tasmania. With the loss of stock there, the South Australian industry was put under immense pressure to supply which in turn cleaned out many farmers stock. what we are left with now is a higher demand for what stock is currently left on the market.
WHAT ARE YOUR OPTIONS FOR MENUS?
We highly recommend our chefs to sell their oysters on the daily "specials" section of their menus. This will give you more flexibility to adapt to pricing and supply issues should they arise over summer. It's also a good way to showcase your oysters and the different growing regions they come from.
CURRENT AVAILABILITY - 14/11/2017
ANGASSI NATIVE OYSTERS - UNAVAILABLE
TASMANIA PACIFIC OYSTERS -
We have regular stock arriving from the following growing areas:
- Blackman Bay
- St Helens
- Pipeclay Lagoon
- Bruny Island
SOUTH AUSTRALIAN PACIFIC OYSTERS-
We have stock arriving from the follwing growing areas:
- Coffin Bay
- Smoky Bay
- Streaky Bay