Hasting River Rock Oysters are known for their incredible expression of umami and sweet, mild brininess.

Rising in the Great Dividing Range, the Hastings River is found 385km north of Sydney and flows through the Oxley Wild Rivers National Park and Werrikimbe National Park on Biripi Country. It’s joined by seven tributaries, including Limeburners Creek, before reaching Port Macquarie, 180km later at its mouth.

This oyster has a low level of brine because the salinity levels found in the Hastings River are much lower than you find in an open ocean. The contributing creeks and Rivers introduce freshwater nutrients, making them a mild briny eating experience.

The oyster has a high level of creaminess which is at its peak in Summer and autumn. A diet rich from the algae and nutrients from the surrounding mangroves and seagrass, coupled with our modern farming techniques, help give this oyster a big level of sweetness.

The high water volume and elevated nutrient concentrations within the local ecosystem produce high levels of naturally occurring zinc trace elements which give the oysters a high minerality.

The mix of mangroves, seagrass and silty, muddy seabeds help produce oysters with a mineral finish and full creamy texture (from their bulky glycogen storage) with a big bang of umami.