Appellation Oysters

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Oyster Opening Guide

Husbandry

The Rock Oyster

Rock Oyster Guide

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Seasonality

Appellation Oysters

Grading & Quality Assurance

Clyde

Port Stephens

Wallis Lake

Merimbula

Hastings River

Wooli Wooli

Macleay River

Wonboyn

Wapengo

Estuary Guide

Shoalhaven

Pambula

Introduction

Tuross

Wagonga

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Peaks in summer

CLICK ON A NUMBER TO FIND IT'S TASTE

Wooli Wooli River

Wooli Wooli River Wooli Wooli River 29.89 ºS 153.27 ºE WOOLI WOOLI RIVER 6H 29M from SYDNEY SYDNEY DOWNLOAD ESTUARY TASTING NOTES PDF Estuary Type:River estuary Water Source: Wooli Wooli River, freshwater comes from coastal ranges Estuary Salinity: 25 -32 parts per thousand Surrounding Land: Native bush reserves Peak Season: Spring - Autumn Farming Techniques: Predominately trays and sub tidal rafts52431 1. Brine: Medium 2. Sweetness: Medium 3. Creaminess: Peaks in summer 4. Mineralisation: Low 5. Umami: Low Rich, creamy with subtle mineralisation and lingering vegetal notes CLICK ON A DOT ON THE MAP TO SEE HOW THE ENVIRONMENT AFFECTS THE TASTE OF THE OYSTER SLIDE MAP LEFT & RIGHT The Wooli Wooli River is found some 583km north of Sydney. It has a narrow mouth to the ocean, is slender and runs close to the ocean, with moderate tidal movement. The oyster leases are located where the oceanic water and freshwaters meet, mixing to create a high food concentration environment and moderate salinity. The catchment topography ensures that freshwater meanders through the surrounding native bush reserves, marine vegetation including seagrass, mangroves, saltmarshes and macroalgaes collecting terrestrial nutrients and organic matter. The benthos or substrate in this river is a combination of sand, silt and seagrass beds and coupled with the natural environment and our modern farming techniques create an oyster that is moderately sweet and low in mineralisation and umami, yet, rich and creamy – particularly during peak times in summer. This creates a funnelling effect of nutrients and algae through the oyster leases from the ocean. end text content:

3.The Estuary

Peak Season:

Water Source:

Predominately trays and sub tidal rafts

Medium

25 -32 parts per thousand

River Estuary

The 5 Pit Stops of Flavour

29.89 ºS 153.27 ºE

WOOLI WOOLI RIVER

Farming Techniques:

Estuary Salinity:

Native bush reserves

5. Umami:

Estuary Type

4. Mineralisation:

CLICK ON A DOT ON THE MAP TO SEE HOW THE ENVIRONMENT AFFECTS THE TASTE OF THE OYSTER

Eating an oyster is a gastronomic experience with five distinctive flavour pit stops.

6H 29M from SYDNEY

Surrounding Land:

Low

3. Creaminess:

Low

Rich, creamy with subtle mineralisation and lingering vegetal notes

1.Basic Details

2.Flavour Profile

SYDNEY

Spring - Autumn

Wooli Wooli River, freshwater comes from coastal ranges

2. Sweetness:

1. Brine:

This creates a funnelling effect of nutrients and algae through the oyster leases from the ocean.

Much of the freshwater comes from the Coastal ranges, located approximately 9km west of the mouth of the river and helps create an oyster with a medium level of brine.

The catchment topography ensures that freshwater meanders through the surrounding native bush reserves, marine vegetation including seagrass, mangroves, saltmarshes and macroalgaes collecting terrestrial nutrients and organic matter.

Much of the freshwater comes from the Coastal ranges, located approximately 9km west of the mouth of the river and helps create an oyster with a medium level of brine.

The Wooli Wooli River is found some 583km north of Sydney. It has a narrow mouth to the ocean, is slender and runs close to the ocean, with moderate tidal movement.

The benthos or substrate in this river is a combination of sand, silt and seagrass beds and coupled with the natural environment and our modern farming techniques create an oyster that is moderately sweet and low in mineralisation and umami, yet, rich and creamy – particularly during peak times in summer.

The oyster leases are located where the oceanic water and freshwaters meet, mixing to create a high food concentration environment and moderate salinity.

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The Rock Oyster is a truly unique shellfish. In the Rock Oyster, we have a species that is indigenous not only to our shores, but to New South Wales too. It is unique and one of the world’s great eating oysters with a lasting deep, rich and sweet flavour that is unlike any other oyster on the planet. EndFragment

Species.

70 - 75mm

Every oyster the world-over is a reflection of three key factors:

The somewhat triangular ‘cupped’ shell of the Rock Oyster is thick, smooth and fluted. It takes between two to four years for an oyster to grow to a medium (Bistro) size, about 70mm/45g, the large size (Plate) go to market at 75mm/50g.

80% ROCK OYSTERS

Environment.

45 - 50g

Growing time and sizes

20% PACIFIC OYSTERS

Husbandry.

2 - 4 years

Commercial production of oysters occurs in over 60 estuaries ranging from the southern border around Eden, to the Tweed River in far north NSW. In NSW alone, there are approximately 2,400 oyster leases, covering a total area of 2,900 hectares. The Rock Oyster is the main species cultivated, accounting for around 80% of all oysters grown in NSW. However, small volumes of the introduced Pacific Oyster have been cultivated in Port Stephens since 1991 and are roughly 20% of NSW’s oyster production.

The Rock Oyster

Unlike many oysters around the world we have always referred colloquially to it as the ‘Sydney Rock Oyster’ (even though none are produced in Sydney) rather than the estuary it comes from. And yet, oysters all around the world have long-been sold under their regional name, a credit to the intricacies of flavour provided by their merroir, rather than simply their species. As such, the Sydney Rock is a strange name for an oyster that grows naturally along some 1200km of coastline – with each estuary adding its own character to the oyster. Thus it makes much more sense to call them Rock Oysters - and name them by the estuary in which they grow.

The Rock Oyster is the hardiest of Australia’s oysters. When clammed shut and kept cool but not cold (12-15°C is the optimum temperature), they can live out of water for up to 20 days. Its shape can vary from a medium deep to a shallow cup, a reflection of its provenance.

FROM PORT STEPHENS

As with all oysters, Rock Oysters are influenced by where they grow. The varying environments of our estuaries and inlets of New South Wales play a major role both externally (its shell shape and colour) and to the flesh (flavour, colour and texture).

Naming the Rock Oyster

Rock Oyster Production

Mallacoota VIC

The hardiest oyster species

Sydney NSW

NSW OYSTER PRODUCTION

Indigenous species Distinct flavour

Moreton Bay QLD

Characterised by its deep, rich and sweet flavour, the Rock Oyster has a lasting mineral flavour. The Rock Oyster is a truly unique shellfish, an indigenous ingredient of which we should be very proud.

WHERE ROCK OYSTERS GROW

1,200km

Estuaries influence taste

The Rock Oyster The Rock Oyster Every oyster the world-over is a reflection of three key factors: Species Environment Husbandry Indigenous species Distinct flavourThe Rock Oyster is a truly unique shellfish. In the Rock Oyster, we have a species that is indigenous not only to our shores, but to New South Wales too. It is unique and one of the world’s great eating oysters with a lasting deep, rich and sweet flavour that is unlike any other oyster on the planet. Estuaries influence taste As with all oysters, Rock Oysters are influenced by where they grow. The varying environments of our estuaries and inlets of New South Wales play a major role both externally (its shell shape and colour) and to the flesh (flavour, colour and texture). Naming the Rock Oyster Unlike many oysters around the world we have always referred colloquially to it as the ‘Sydney Rock Oyster’ (even though none are produced in Sydney) rather than the estuary it comes from. And yet, oysters all around the world have long-been sold under their regional name, a credit to the intricacies of flavour provided by their merroir, rather than simply their species. As such, the Sydney Rock is a strange name for an oyster that grows naturally along some 1200km of coastline – with each estuary adding its own character to the oyster. Thus it makes much more sense to call them Rock Oysters - and name them by the estuary in which they grow. Growing time and sizes The somewhat triangular ‘cupped’ shell of the Rock Oyster is thick, smooth and fluted. It takes between two to four years for an oyster to grow to a medium (Bistro) size, about 70mm/45g, the large size (Plate) go to market at 75mm/50g. The hardiest oyster species The Rock Oyster is the hardiest of Australia’s oysters. When clammed shut and kept cool but not cold (12-15°C is the optimum temperature), they can live out of water for up to 20 days. Its shape can vary from a medium deep to a shallow cup, a reflection of its provenance. A flavoursome & unique shellfish Characterised by its deep, rich and sweet flavour, the Rock Oyster has a lasting mineral flavour. The Rock Oyster is a truly unique shellfish, an indigenous ingredient of which we should be very proud. end text content:

A flavoursome & unique shellfish

OYSTERS

APPELLATION

BUY

Season

Seasonality

Seasonality Introduction Oysters are in peak condition at different times of the year, depending on: Region Season Estuary Type Peak Season Use the diagram slider to find the peak seasons for each estuary. for Rock OystersThe peak season for Rock Oysters moves from spring to winter and north to south along the coast. Generally speaking, northern oysters will be at their best during spring. Mid-coast oysters are best in summer through autumn and the south coast peaks in late autumn through winter. As a generalisation, the north coast of New South Wales has Rock Oysters in best condition in the summer months and the south coast of New South Wales has the best condition Rock Oysters in winter. The exception That said, oysters can often be found outside peak times in many regions, and in great condition because they are influenced by the weather and environment. Water temperature influence The seasonality of Rock Oysters is affected not just by air temperature, but also the temperature of the water - this is where the experts come in. Preparing oysters for harvest The art of the AOC farmer is to condition the oysters pre-spawn and move them to a saline environment to finish the oysters pre-harvest. Rock Oysters pick up condition in adverse environments, such as a change in the water salinity and temperature, in preparation for spawning. This is generally in freshwater and once the oysters have picked up condition, the farmer takes them to more saline (salt) water to stabilise the oyster with a big drink of briny water. This also helps enhance the oysters’ natural flavour. Training the oyster’s adductor muscle Keeping the Rock Oyster out of water for a short period of time (every six weeks) removes over catch (small molluscs, weed or other detritus) and conditions the oyster by making the adductor muscle work, thus growing it in size and making the oyster flavour profile sweeter. Building the adductor muscle also trains the oyster to remain firmly closed when out of the water, which improves post-harvest shelf life. Regular environmental assessment AOC handles every oyster every six weeks assessing condition, size and shape. The results are cross referenced against the current environmental conditions of the lease from which the oysters have come and a decision is then made as to where they are to be returned. end text content:

Water temperature influence

The exception

The seasonality of Rock Oysters is affected not just by air temperature, but also the temperature of the water - this is where the experts come in.

Oysters are in peak condition at different times of the year, depending on:

Region

Estuary type

The peak season for Rock Oysters moves from spring to winter and north to south along the coast. Generally speaking, northern oysters will be at their best during spring. Mid-coast oysters are best in summer through autumn and the south coast peaks in late autumn through winter. As a generalisation, the north coast of New South Wales has Rock Oysters in best condition in the summer months and the south coast of New South Wales has the best condition Rock Oysters in winter.

Peak seasons for Rock Oysters

That said, oysters can often be found outside peak times in many regions, and in great condition because they are influenced by the weather and environment.

WALLIS LAKE

WINTER

WONBOYN

CLYDE

WAPENGO

HASTINGS RIVER

SPRING

PAMBULA

SHOALHAVEN

SUMMER

WAGONGA

MACLEAY RIVER

BERMAGUI

PEAK SEASONS

MERIMBULA

PORT STEPHENS

TUROSS

WOOLI WOOLI

AUTUMN

Sustainability Introduction Environmental sustainability forms the foundation of the entire Australia’s Oyster Coast operation. The world’s best sustainable practice Being endemic to the east coast, Rock Oysters have a light touch on our waterways and estuaries. Not only do oysters play an important function in a marine ecosystem by acting as filters, they also provide a habitat and hiding place for an enormous range of other animals such as worms, snails, sponges, small crabs, fish and oyster spat. The Rock Oysters' role in the eco-system They are picked up singularly in order to judge weight, size, shape, depth of cup and an educated decision is made on every oyster whether it meets our standards. At this stage, the various grades are pre-categorised for their possible acceptance into the Appellation program. Should the oysters be determined Appellation worthy, they are sent back through our washers in preparation for the grading tables. end text content:

Being endemic to the east coast, Rock Oysters have a light touch on our waterways and estuaries. Not only do oysters play an important function in a marine ecosystem by acting as filters, they also provide a habitat and hiding place for an enormous range of other animals such as worms, snails, sponges, small crabs, fish and oyster spat.

The world’s best sustainable practice

The Rock Oysters' role in the eco-system

Environmental sustainability forms the foundation of the entire Australia’s Oyster Coast operation.

Sustainability

AOC management and growers have worked to develop and implement Environmental Management Systems which are world’s best practice from an environmental and sustainability perspective. This helps ensure premium Rock Oysters are available year-round.

At Appellation Oysters, AOC’s Head Oyster Sommelier, will further assess the oysters based on three criteria. They are:

Bistro Size

>75mm Shell

The existing industry grading system is largely ignored by the wider industry and in need of redefinition. Appellation Oysters has adopted specific standards when it comes to describing the size of an oyster. All Appellation Oyster boxes contain a seal of guarantee and within each hand selected box is a specific Estuary Note explaining how the merroir of the estuary in which the oyster is grown delivers a specific taste profile.

50mm

Colour, shape, fullness of the meat. To be graded as an Appellation Oyster, the meat must sit up in the shell and extend from edge to edge of the shell.

Flavour

Cocktail Size

Each estuary has a designated representative (generally an oyster farmer from the estuary) who is charged with conducting weekly inspections of their estuary. Specifically they are testing for E.coli, the levels of which can vary after heavy rains. Water and meat samples are collected and sent to a lab for assessment. If the results are unfavourable, the estuary is closed for harvest.

2. Retesting

Grading & Quality Assurance

Texture and mouthfeel are assessed to ensure a creamy, rich and mouth filling condition with a smooth and lasting aftertaste.

60 - 75mm Shell

Bottle Size

Visual

40mm

40 - 50mm Shell

4. Sensory and condition qualifications

1. Lab Assessments

Condition

75mm

50 - 60mm Shell

3 end text content:

3. Grading System

Plate Size

After rains of more than 30mm in 24 hours, there is an immediate closure for 48 hours for harvest, at which point the water is re-tested.

Taste, sweetness, aftertaste, richness, firmness, dryness. Appellation Oysters are assessed to ensure a balance of flavour.

60mm

With the oyster knife firmly wedged between the top and bottom shell, hold the oyster in the cloth firmly. Twist the oyster knife sharply as if accelerating on a motor cycle and listen for the ‘pop’ as the hinge gives way. The hard part of opening the oyster is now complete!

2. The Hard Part

Oyster connoisseurs claim that cooking an oyster is blasphemy, preferring to eat them raw on the half-shell in their own liquor with nothing to overpower the delicate flavour. With oysters of this quality, we tend to agree. The staunchest defenders of raw oysters might even sneer at any accompaniment, but many enjoy flavours such as lemon and vinegar, which can dampen the saltiness and enhance the sweetness. Grated horseradish or mignonette dressing are also common accompaniments. Any cooking must be sympathetic to this fragile protein. As oysters are 95% gonad or reproductive organ, the protein is highly fragile meaning it is readily overcooked, resulting in tough and flavourless meat. Steaming or frying with a coating such as a crumb or a batter to protect the meat; quick stir frying or roasted whole in the shell (lid on) are methods that tend to provide the best culinary outcomes. The most famous oyster dish is Oysters Rockefeller, which was created by Jules Alciatore, grandson of the founder of Antoine’s Restaurant in New Orleans. It was so named because the dish contains a lot of butter, making it as rich as the Rockefeller family. Oyster sauce is a combination of oysters, soy sauce, salty brine and various seasonings, usually garlic, ginger, sugar, and leeks. It is used in many Chinese recipes.

4. The Finish

Having removed the top lid, snip the adductor muscle on the bottom shell to release the oyster. If you want, you can turn the oyster over to have its ‘belly’ facing up (like they do in the shops with pre-opened oysters): gently slide the blade of the oyster knife under the gills and body of the oyster and roll the oyster over in the shell – this also allows you to check if there are any mudworms hidden under the oyster and ensures that the oyster will expel its natural liquor. Try to keep as much of the oyster’s natural liquor in the shell as possible – it is delicious and is one of the things that makes a freshly ‘shucked’ oyster so good. The oysters are now ready to serve – place them on a bed of ice or salt to stop them tipping over and enjoy!

Oyster Opening Introduction Appellation Oysters are best served freshly shucked in order to deliver the best possible experience. Spending some time learning the art of shucking will maximise the quality and eating pleasure of Appellation Oysters. 1. The Set Up Take an Appellation oyster and with the cup of the shell facing down, wrap it in a clean cloth with the pointed hinge of the oyster facing out. Place the cloth on a board, on a stable surface and hold down firmly. Insert the oyster knife into the join between the top and bottom shells at approximately a 15 degree angle to the bottom shell. Moving the knife in a rhythmical rocking motion, push the knife into the hinge until it has purchase, firmly wedged between the top and bottom shell. 2. The Hard Part With the oyster knife firmly wedged between the top and bottom shell, hold the oyster in the cloth firmly. Twist the oyster knife sharply as if accelerating on a motor cycle and listen for the ‘pop’ as the hinge gives way. The hard part of opening the oyster is now complete! 3. Lids Off With the oyster knife firmly wedged between the top and bottom shell, hold the oyster in the cloth firmly. Twist the oyster knife sharply as if accelerating on a motor cycle and listen for the ‘pop’ as the hinge gives way. The hard part of opening the oyster is now complete! 4. The Finish Having removed the top lid, snip the adductor muscle on the bottom shell to release the oyster. If you want, you can turn the oyster over to have its ‘belly’ facing up (like they do in the shops with pre-opened oysters): gently slide the blade of the oyster knife under the gills and body of the oyster and roll the oyster over in the shell – this also allows you to check if there are any mudworms hidden under the oyster and ensures that the oyster will expel its natural liquor. Try to keep as much of the oyster’s natural liquor in the shell as possible – it is delicious and is one of the things that makes a freshly ‘shucked’ oyster so good. The oysters are now ready to serve – place them on a bed of ice or salt to stop them tipping over and enjoy! 5. Serving Oyster connoisseurs claim that cooking an oyster is blasphemy, preferring to eat them raw on the half-shell in their own liquor with nothing to overpower the delicate flavour. With oysters of this quality, we tend to agree. The staunchest defenders of raw oysters might even sneer at any accompaniment, but many enjoy flavours such as lemon and vinegar, which can dampen the saltiness and enhance the sweetness. Grated horseradish or mignonette dressing are also common accompaniments. Any cooking must be sympathetic to this fragile protein. As oysters are 95% gonad or reproductive organ, the protein is highly fragile meaning it is readily overcooked, resulting in tough and flavourless meat. Steaming or frying with a coating such as a crumb or a batter to protect the meat; quick stir frying or roasted whole in the shell (lid on) are methods that tend to provide the best culinary outcomes. The most famous oyster dish is Oysters Rockefeller, which was created by Jules Alciatore, grandson of the founder of Antoine’s Restaurant in New Orleans. It was so named because the dish contains a lot of butter, making it as rich as the Rockefeller family. Oyster sauce is a combination of oysters, soy sauce, salty brine and various seasonings, usually garlic, ginger, sugar, and leeks. It is used in many Chinese recipes. end text content:

5. Serving

Appellation Oysters are best served freshly shucked in order to deliver the best possible experience. Spending some time learning the art of shucking will maximise the quality and eating pleasure of Appellation Oysters.

With the hinge now broken, slide the oyster knife gently along the top lid. At the two-o’clock position on the top lid is the adductor muscle which holds the top and bottom shells together. Simply slide the oyster knife through this muscle to release the top shell.

1. The Set Up

Take an Appellation oyster and with the cup of the shell facing down, wrap it in a clean cloth with the pointed hinge of the oyster facing out. Place the cloth on a board, on a stable surface and hold down firmly. Insert the oyster knife into the join between the top and bottom shells at approximately a 15 degree angle to the bottom shell. Moving the knife in a rhythmical rocking motion, push the knife into the hinge until it has purchase, firmly wedged between the top and bottom shell.

Oyster Opening

3. Lids Off

DOWNLOAD ESTUARY TASTING NOTES PDF

Head Office Australia’s Oyster Coast Pty Ltd. 30 Cranbrook Road, Batemans Bay, NSW 2536 p 1300 262 697 e info@aoc.group (general) e sales@aoc.group (sales) Export Enquiries p 1300 262 697 e sales@aoc.group

Oyster Farm Sheds HASTINGS RIVER Shed 6, 59 Sandfly Alley, Port Macquarie, NSW 2444 WALLIS LAKE Godwin Island, Wallis Lake, NSW 2428 SHOALHAVEN Shed 1, 170 Greens Road, Greenwell Point, NSW 2540 WAGONGA Shed 7, Riverview Road, Barlows Bay, Narooma, NSW 2546 MERIMBULA 53 The Oyster Track, Millingandi, NSW 2549

Contacts

Contacts Head Office Australia’s Oyster Coast Pty Ltd. 30 Cranbrook Road, Batemans Bay, NSW 2536 p 1300 262 697 e info@aoc.group (general) e sales@aoc.group (sales) Export Enquiries p 1300 262 697 e sales@aoc.group Follow Us On Instragram Oyster Farm Sheds HASTINGS RIVER Shed 6, 59 Sandfly Alley, Port Macquarie, NSW 2444 WALLIS LAKE Godwin Island, Wallis Lake, NSW 2428 SHOALHAVEN Shed 1, 170 Greens Road, Greenwell Point, NSW 2540 WAGONGA Shed 7, Riverview Road, Barlows Bay, Narooma, NSW 2546 MERIMBULA 53 The Oyster Track, Millingandi, NSW 2549 2. Creaminess Ninety percent of the oyster meat is made up of the reproductive gland. The level of creaminess in an oyster is determined by where the oyster is in its reproductive cycle. The level of glycogen or natural body fat and the progress of the oyster’s reproductive cycle is directly related to the temperature of the water and the food (algae) concentrations available to the oyster. As food concentrations and temperatures rise within the estuary, the oyster’s level also accelerates, increasing the creamy texture of the oyster. Once the oysters reach full reproductive maturity with optimum glycogen levels, the farmer will relocate the oysters to holding leases with high salinity to prevent spawning and maintain the oysters creaminess until harvest. Tastes like egg mayonnaise, clotted cream, cultured butter, mascarpone 3. Sweetness The oyster’s adductor muscle connects the top and bottom shells. Its main function is to open and close the shell to allow water in and out. The adductor muscle is very similar in function to the meat of a scallop and the level of sweetness in an oyster is determined by the size of this muscle. When an oyster is underwater, it opens its shell by relaxing the adductor muscle. When the oyster is removed from the water, the adductor muscle contracts, closing the shell and holding water inside the oyster to regulate its internal environment. The more often an oyster is forced to open and close its shell, the larger the adductor muscle becomes and the sweeter the oyster. Tastes like cucumber, rock melon, watermelon, green apple, clotted cream 4. Mineralisation Mineralisation is most prevalent on the back palate or by how the oyster ‘finishes’. The intensity of this flavour is directly related to the concentration of trace minerals accumulated in the oyster. Trace minerals such as zinc, copper, iodine and magnesium are found in oceanic waters and deliver the zingy, bright and defined mouth-drying flavour notes. These complex mineral notes are uniquely found in Rock Oysters, further enhancing its reputation as the ‘gourmet choice’. Tastes like flint, stone, iodine, zinc, granite, metallic, coppery 5. Umami Umami is that elusive ‘fifth taste’ that was identified early in the 20th Century by Japanese chemist Kikunae Ikeda. The word denotes a savoury flavour very separate from the easily described sweet, sour, salty, bitter flavours with which we are so familiar. It literally means the ‘essence of deliciousness’ in Japanese. The umami of an oyster resides in its protein.The oyster ingests organic particles and detritus (the organic matter that is created by the seagrass when it dies) from the water column and therefore takes on the umami flavour. Additionally, umami can come from an estuary with a high organic load in the benthos. Tastes like nori, seagrass, broth, mushroom, earthy, meaty end text content:

TERMS & CONDITIONS

DOWNLOAD

POULOS BROS p 02 9692 8411 w www.poulosbros.com.au

NSW Regional

TAS

Providores

QUEENSLAND REEF & BEEF p 07 3216 5988 w www.qrb.com.au

FINER FOODS (Canberra and South Coast) p 0414 598 096 w www.facebook.com/FinerfoodsAu

AQUANAS p 03 9413 5000 w www.aquanas.com.au

FISH FACTORY p 07 3900 5500 w www.fishfactory.com.au

ALL STATES

ANGELAKIS BROS p 08 8400 1350 w www.angelakis.com.au

ISP (Far North Queensland - Cairns) p 07 4035 1111 w www.ispseafood.com

HARLEY & JOHNS (Wollongong Region) p 02 4284 7177 e sales@harleyjohnseafood.com.au a 7 Daisy St, Fairy Meadow, NSW, 2350

VIC Regional

ENDEAVOUR FOODS p 08 9435 3777 w www.efoods.com.au

Australia’s Oyster Coast Pty Ltd. p 1300 262 697 e info@aoc.group (general) e sales@aoc.group (sales & export)

SHUCK OYSTER PURVEYORS (Byron & Northern Rivers) p 0401 569 382 w shuckoysters.com.au

QLD Metro

KENNEDY'S MEATS (Albury Wadonga) p 02 6024 4955 w www.kennedysmeats.com

QLD Regional

SHANE'S SEAFOOD (Newcastle, Hunter, Port Stephens) p 0451 882 995 w www.shanesseafood.com.au e info@shanesseafood.com.au

NSW Metro

Providore Distributors Contacts Providores Contacts ProvidoresQueensland Metro FISH FACTORY 07 3900 5500 QUEENSLAND REEF & BEEF 07 3216 5988 SHUCK OYSTER PURVEYORS (Byron & Northern Rivers) 0401 569 382 Queensland Regional ISP (Far North Queensland - Cairns) 07 4035 1111 South Australia Metro ANGELAKIS BROS 08 8400 1350 Western Australia Metro FINS SEAFOOD 08 9433 3453 ENDEAVOUR FOODS 08 9435 3777 NSW Metro JOTO 02 9557 0533 POULOS BROS 02 9692 8411 CUMMINS SEAFOOD/ OYSTER COAST DIRECT 0412 411 044 NSW Regional SHUCK OYSTER PURVEYORS (Byron & Northern Rivers) 0401 569 382 HARLEY & JOHNS (Wollongong Region) 0401 569 382 KENNEDY'S MEATS (Albury Wadonga) 02 6024 4955 FINER FOODS (Canberra and South Coast) 0414 598 096 SHANE'S SEAFOOD (Newcastle, Hunter, Port Stephens) 0451 882 995 info@shanesseafood.com.auVictoria Metro KENNEDY'S MEATS (Albury Wadonga) 02 6024 4955 CLAMMS SEAFOOD 03 8548 1750 OCEAN MADE SEAFOOD 03 9486 0399 end text content:

JOTO p 02 9557 0533 w www.joto.com.au

CLAMMS SEAFOOD p 03 9689 6322 w www.clamms.com.au

VIC Metro

CUMMINS SEAFOOD/ OYSTER COAST DIRECT p 0412 411 044 w www.cumminsseafoods.com.au

FINS SEAFOOD p 08 9433 3453 e www.finsseafood.com.au

OCEAN MADE SEAFOOD p 03 9486 0399 w www.oceanmade.com.au

Not only endemic to Australia, but indigenous to NSW too, the rock oyster is a truly unique shellfish and unlike any other oyster on the planet. This definitive Rock Oyster guide details everything from the husbandry, to seasonality and sustainability, storage and handling and how to open and enjoy the most magnificent mollusc on the planet. With detailed analysis of the merroir of each estuary, this guide reveals how the oyster’s natural environment plays a key role in the development of the rock oyster’s unique characteristics. A must have for any oyster lover.

Please contact 1300 262 697 or sales@aoc.group to order a copy.

The Rock Oyster Guide

$49.99

Rock Oyster Guide Introduction Become a customer to receive your copy of The Rock Oyster Guide This luxuriously beautiful book. In this defininitive Rock Oyster Guide, you will discover the wonders of this delicacy, how its grown, how the environment affects its taste, and most of all, how to appreciate it. Order Oyster Guide Form Name, Email, Message, Submit end text content:

includes GST, postage & handling

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River estuary

Great Divide, Gara River

Medium

5H 38M from SYDNEY

30.885°S, 153.015°E

Macleay River Macleay River MACLEAY RIVER 5H 38M from SYDNEY SYDNEY DOWNLOAD ESTUARY TASTING NOTES PDF 30.885°S, 153.015°E Estuary TypeRiver estuary Water Source: Great Divide, Gara River Estuary Salinity: 25 - 32 parts per thousand Surrounding Land: Native wetlands, conservation areas, mangrove and agriculture Peak Season: Early spring to late autumn Farming Techniques: Floating bag, tumblers, trays52431 1. Brine: Medium / High 2. Sweetness: Medium 3. Creaminess: Peaks in summer 4. Mineralisation: Medium / High 5. Umami: MediumSweet, with delicate brine, vegetal notes and lasting umami CLICK ON A DOT ON THE MAP TO SEE HOW THE ENVIRONMENT AFFECTS THE TASTE OF THE OYSTER SLIDE MAP LEFT & RIGHT The strong tidal flows through the river, coupled with our modern growing techniques, result in a medium level of sweetness that allows the vegetal and umami of each oyster to shine. The Macleay River is located in the Northern Tablelands and mid north coast districts of New South Wales, some 480km north of Sydney. The oysters are farmed only 500m from the river mouth to the Tasman Sea, and thereby taking advantage of tidal patterns, it delivers an oyster high in brine. It draws its primary water source from the Great Dividing Range and is joined by some twenty-six tributaries including the Apsley, Chandler and Dyke River. The nutrient rich surrounding native wetlands, conservation areas, mangrove and agriculture lands help provide a truly unique oyster growing environment. The MacLeay River Rock Oyster has a high level of creaminess which is at its peak in Summer. Grown in an open, wave dominated, barrier estuary, the Macleay River Rock Oyster is one of the most unique Rock Oysters on the planet. The silty and muddy seabed help generate a large organic load of detritus which the oysters feed on. It translates to a Rock Oyster with unique vegetal characteristics and a big mouthful of umami. The Macleay River has high levels of zinc, copper and magnesium that give the Rock Oysters a medium to high level of mineralisation. end text content:

Medium / High

Macleay River

Native wetlands, conservation areas, mangrove and agriculture

PLAY VIDEO

Estuary Type:

Sweet, with delicate brine, vegetal notes and lasting umami

25 - 32 parts per thousand

Early spring to late autumn

Floating bag, tumblers, trays

The oyster has a high level of creaminess which is at its peak in Summer and Autumn.

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.

With 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.

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 410km north of Sydney and flows through the Oxley Wild Rivers National Park and Werrikimbe National Park.

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.

It’s joined by seven tributaries, including Limeburners Creek, before reaching Port Macquarie, 180km later at its mouth.

The contributing creeks and Rivers introduce freshwater nutrients, making them a mild briny eating experience.

Trays, Floating Bags, Sub Tidal Rafts

31.409°S, 152.886°E

Mangrove, national parks, agriculture

Mooraback Creek

Hastings River Hastings River Hastings River HASTINGS RIVER 4H 48M from SYDNEY SYDNEY DOWNLOAD ESTUARY TASTING NOTES PDF 31.409°S, 152.886°E Estuary Type:Mooraback Creek Water Source: Hastings River and Limeburners Creek Estuary Salinity: 25 -33 parts per thousand Surrounding Land: Mangrove, national parks, agriculture Peak Season: Early spring to late autumn Farming Techniques: Trays, Floating Bags, Sub Tidal Rafts52431 1. Brine: Medium 2. Sweetness: Medium / High 3. Creaminess: Peaks in Summer / Autumn 4. Mineralisation: Medium / High 5. Umami: Medium / HighFull creamy texture, mild brininess, mineral finish and long lasting umami CLICK ON A DOT ON THE MAP TO SEE HOW THE ENVIRONMENT AFFECTS THE TASTE OF THE OYSTER SLIDE MAP LEFT & RIGHT end text content:

Hastings River and Limeburners Creek

25 -33 parts per thousand

Hastings River

Peaks in Summer / Autumn

Full creamy texture, mild brininess, mineral finish and long lasting umami

4H 48M from SYDNEY

Wallamba, Wallingat, Coolongolook and Wang Wauk

Wallis Lake Wallis Lake WALLIS LAKE 3H 37M from SYDNEY SYDNEY DOWNLOAD ESTUARY TASTING NOTES PDF 32.186°S, 152.491°E Estuary Type:Lake Water Source: Wallamba, Wallingat, Coolongolook and Wang Wauk Estuary Salinity: 25 -33 parts per thousand Surrounding Land: Mangrove, national parks, agriculture Peak Season: Early spring to late autumn Farming Techniques: Trays, Floating Bags, Sub Tidal Rafts52431 1. Brine: Medium 2. Sweetness: Medium / High 3. Creaminess: Peaks in Summer / Autumn 4. Mineralisation: Medium / High 5. Umami: Medium / HighCrisp texture, high mineralisation and a creamy vegetal umami CLICK ON A DOT ON THE MAP TO SEE HOW THE ENVIRONMENT AFFECTS THE TASTE OF THE OYSTER SLIDE MAP LEFT & RIGHT end text content:

Wallis Lake

Lake

3H 37M from SYDNEY

32.186°S, 152.491°E

26 - 33 parts per thousand

Predominately trays, Sub tidal rafts, Floating Bags

Peaks in Summer

Mangrove, agriculture, national park

Crisp texture, high mineralisation and a creamy vegetal umami

The strong tidal flows through the River, coupled with our modern growing techniques, result in a medium level of sweetness that allows the vegetal and umami of each oyster to shine.

The MacLeay River Rock Oyster has a high level of creaminess which is at its peak in Summer.

The nutrient rich surrounding native wetlands, conservation areas, mangrove and agriculture lands help provide a truly unique oyster growing environment.

The Macleay River has high levels of zinc, copper and magnesium that give the Rock Oysters a medium to high level of mineralisation.

It draws its primary water source from the Great Dividing Range and is joined by some twenty-six tributaries including the Apsley, Chandler and Dyke River.

The Macleay River is located in the Northern Tablelands and mid north coast districts of New South Wales, some 480km north of Sydney.

Grown in an open, wave dominated, barrier estuary, the Macleay River Rock Oyster is one of the most unique Rock Oysters on the planet.

The silty and muddy seabed help generate a large organic load of detritus which the oysters feed on. It translates to a Rock Oyster with unique vegetal characteristics and a big mouthful of umami.

The oysters are farmed only 500m from the river mouth to the Tasman Sea, and thereby taking advantage of tidal patterns, it delivers an oyster high in brine.

The front of the lake are highly influenced by an oceanic water source giving the oysters a big beautiful brininess.

Those grown at the back of the lake are influenced by freshwater run off giving them a milder brine profile.

The Wallis Lake Rock Oyster can have a medium or high level of brine – depending on the area of the lake it is farmed. A big expanse of water, there are two areas used for oyster production.

The Wallis Rock Oyster has a high level of creaminess, which is at its peak in summer.

A man-made, open, wave dominated estuary 300km north of Sydney, it has been home to farmed oysters since the early 1900s.

It now produces approximately 40% of NSW’s Rock Oysters; the largest production on the east coast.

Those grown at the back of the lake are heavily influenced from the rich nutrients in the freshwater, and combined with the muddy and silty seabed it produces a Rock Oyster that is higher in umami.

Although Oysters grown at the front and back of the lake have different properties, they share a similar medium level mineralisation, crisp texture and creamy vegetal flavour.

The crystal clear waters of Wallis Lake is a magnificent body of water measuring 25km long and 9km wide and is fed by four rivers: the Wallamba, Wallingat, Coolongolook and Wang Wauk.

Crisp, creamy, mineral with a big vegetal umami after taste, the Wallis Lake Rock Oyster is produced in two very distinct areas of the lake.

Oysters grown at the front of the lake have a low level of umami because the seabed is granular and pebbly and the water is close to the salinity of the open ocean.

This Rock Oyster is typified by its lingering sweetness, due to modern growing techniques and the unique growing conditions of the Lake itself.

17-35 parts per thousand

Floating bag, tumblers, trays, stick

2H 22M from SYDNEY

State conservation, national park, agriculture

A full, rich oyster with a lasting mineralisation and low levels of vegetal umami

Summer to Autumn

Karuah River, Myall River

32.693°S 152.008°E

Port Stephens

Low

Shell Shape:

Stand Out Feature:

Purple/white and black/dark green in more oceanic waters, black/brown in estuarine waters

Oysters from the Wooli Wooli River

Port Stephens Port Stephens 2H 22M from SYDNEY PORT STEPHENS SYDNEY DOWNLOAD ESTUARY TASTING NOTES PDF 32.693°S 152.008°E Estuary Type:Freshwater and oceanic water Water Source: Karuah River, Myall River Estuary Salinity: 17-35 parts per thousand Surrounding Land: State conservation, national park, agriculture Peak Season: Summer to Autumn Farming Techniques: Floating bag, tumblers, trays, stick 52431 1. Brine: Medium 2. Sweetness: Medium 3. Creaminess: Peaks Autumn until Spring 4. Mineralisation: Medium 5. Umami: LowA full, rich oyster with a lasting mineralisation and low levels of vegetal umami CLICK ON A DOT ON THE MAP TO SEE HOW THE ENVIRONMENT AFFECTS THE TASTE OF THE OYSTER SLIDE MAP LEFT & RIGHT end text content:

Shell Colour:

Taste:

Heavy shelled oysters, deep and big

Meat Colour:

Great shape with heavy shell, year round good condition

Peaks Autumn until Spring

Freshwater and oceanic water

White with a yellow tinge to bright cream

Port Stephens Rock Oysters are a very well-balanced oyster that peak in creaminess from Summer to Autumn.

The Myall River (through the Myall Lakes) drains into the port on its northern shore, about 5.7 km from the mouth.

A full, rich oyster that boast a medium level of sweetness, mild brininess, a lasting mineralisation and low levels of vegetal umami.

Twelve Mile Creek drains into the port's south-western corner bringing freshwater to the lake and unique micronutrients.

With several significant freshwater tributaries, moderate tidal movement and a surface area greater than Sydney Harbour the estuary is blessed with a broad and consistent ecological environment.

The Karuah River drains into Port Stephens at its north-western corner bringing an array of nutrients that run off from the land during times of rain – making ideal feed for Rock Oysters.

Port Stephens is one of the largest expanses of water utilised for oyster farming in NSW, it is approximately 134 sqkm in surface area.

Port Stephens has a benthos (substrate) that is predominantly sandy, with the upper reaches becoming more silty.

A narrow mouth sits between two volcanic uprisings and marks the southern headland, Tomaree and South Head, which rises to 120 metres above mean sea level, while Yacaaba at the northern headland, is 210m above sea level.

Sweet, broad, creamy with a crisp texture and mild briny flavour it’s grown where the Shoalhaven and Crookhaven rivers make their way from high in the Great Dividing Range to the sea near Nowra, 160 kilometres south of Sydney.

The combination of water from adjoining rivers with large areas of significant wetlands, coupled with our modern growing techniques result in a Rock Oyster with a high level of sweetness.

The Shoalhaven Rock Oyster is one of the most special oysters on the planet.

The Shoalhaven and Crookhaven rivers meet at Greenwell Point, just to east of Nowra. As the sixth largest coastal catchment in New South Wales, these rivers have an extensive estuary system with large areas of significant wetlands providing the ideal growing conditions for Rock Oysters which have been farmed here for more than a century.

Shoalhaven’s combination of nutrients off the land into freshwater, and minerals surging in from the oceanic front delivers a unique mineralisation to the oyster.

The leases sit at the point where fresh water from the Great Dividing Range (via the Shoalhaven and Crookhaven Rivers) meets the oceanic water from the Pacific Ocean. The mix of these nutrient rich waters help create a balanced, medium level brine in the oysters.

The Shoalhaven Rock Oyster has a high level of creaminess which is at its peak from Autumn through to Spring.

This unique aquatic environment generates a plethora of micro-algae species that suspend in the water column ensuring all oysters are fed to satiation and embody a unique medium bodied umami.

34.915°S, 150.736°E

Shoalhaven

Mid-summer to late autumn

Large, man-made river mouth

2H 42M from SYDNEY

25 - 33 parts per thousand

Shoalhaven River and Crookhaven River

Shoalhaven Shoalhaven Shoalhaven SYDNEY SHOALHAVEN 2H 42M from SYDNEY DOWNLOAD ESTUARY TASTING NOTES PDF 32.186°S, 152.491°E Estuary Type:Large, man-made river mouth Water Source: Shoalhaven River and Crookhaven River Estuary Salinity: 25 - 33 parts per thousand Surrounding Land: Native wetlands, dairy farming, mangrove and saltmarsh Peak Season: Mid-summer to late autumn Farming Techniques: Floating bag and trays52431 1. Brine: Medium 2. Sweetness: Medium / High 3. Creaminess: Peak in autumn / winter / spring 4. Mineralisation: Medium / High 5. Umami: MediumSweet, broad, creamy flesh, crisp texture, mild briny flavour CLICK ON A DOT ON THE MAP TO SEE HOW THE ENVIRONMENT AFFECTS THE TASTE OF THE OYSTER SLIDE MAP LEFT & RIGHT end text content:

Native wetlands, dairy farming, mangrove and saltmarsh

Floating bag and trays

Sweet, broad, creamy flesh, crisp texture, mild briny flavour

Peak in autumn / winter / spring

Tidal estuary draining into Batemans Bay and the Tasman Sea

Clyde Clyde Clyde SYDNEY 3H 56M from SYDNEY CLYDE DOWNLOAD ESTUARY TASTING NOTES PDF 35.700°S, 150.169°E Estuary Type Tidal estuary draining into Batemans Bay and the Tasman Sea Water Source: Clyde River Estuary Salinity: 17 - 35 parts per thousand Surrounding Land: National park, state forest Peak Season: Mid-summer to late autumn Farming Techniques: Floating Bags, Swinging Baskets52431 1. Brine: Medium 2. Sweetness: Medium 3. Creaminess: Peak in autumn / winter / spring 4. Mineralisation: Medium / High 5. Umami: Medium / High Sweet and creamy, crisp texture, light brininess, mild minerality CLICK ON A DOT ON THE MAP TO SEE HOW THE ENVIRONMENT AFFECTS THE TASTE OF THE OYSTER SLIDE MAP LEFT & RIGHT end text content:

VIDEO

35.700°S, 150.169°E

Clyde

National park, state forest

Sweet and creamy, crisp texture, light brininess, mild minerality

Clyde River

17 - 35 parts per thousand

3H 56M from SYDNEY

Floating Bags, Swinging Baskets

The river then widens into a broad estuary before reaching the Pacific Ocean at the bustling coastal town of Batemans Bay.

The river experiences large oceanic tidal fluctuations, creating a unique and variable salinity profile. These fluctuations create haloclines - bands of water with differing salinity concentrations and help create an oyster with a medium level of brine.

The Clyde River Rock Oyster has a high level of creaminess which is at its peak from Winter through until Spring.

The suspended sedimentary nutrients in the water fatten the oysters, and coupled with the unique sea grass and muddy seabed creates a sweet, creamy oyster with a crisp texture, light brininess and mild minerality.

Rising in rugged mountain ranges 275km south of Sydney, the Clyde River system flows south through national parks and state forests into the Clyde Valley.

The Clyde waterway contains many significant wetland and seagrass areas and is recognised as a river of ‘High Conservation Value’.

The organic nutrients found in the Clyde River estuary are derived from the surrounding bushland and subsequently settle in the riverbed sediment.

Fed by pure and nutrient-rich waters from its protected upper catchment, the fast-flowing Clyde River has long been famous for its premium oysters.

The mixing of water releases nutrients from the sediment, which become suspended in the water which the oysters feed on to gain their trademark high level of umami.

19 - 33 parts per thousand

Tuross Tuross Tuross SYDNEY 4H 34M from SYDNEY TUROSS DOWNLOAD ESTUARY TASTING NOTES PDF 36.036°S, 150.093°E Estuary Type:Low lying flood-plains and open ocean entrance Water Source: Tuross River basin Estuary Salinity: 19 - 33 parts per thousand Surrounding Land: Forestry, grazing, agriculture, native wetlands Peak Season: Mid-summer to early winter Farming Techniques: Trays and Floating Bags52431 1. Brine: Low / Medium 2. Sweetness: Medium 3. Creaminess: Peak in autumn / winter / spring 4. Mineralisation: Low / Medium 5. Umami: HighDelicate, soft and fresh, light brininess and a big umami finish CLICK ON A DOT ON THE MAP TO SEE HOW THE ENVIRONMENT AFFECTS THE TASTE OF THE OYSTER SLIDE MAP LEFT & RIGHT end text content:

Light olive

Meat has a silky consistency with a light brininess.

Tuross

36.036°S, 150.093°E

Dark colour – Blacks, Browns, Amber Browns

Forestry, grazing, agriculture, native wetlands

High

Tuross River basin

Low lying flood-plains and open ocean entrance

Low / Medium

4H 34M from SYDNEY

Deep cupped, Broad, Leafy

Mid-summer to early winter

Delicate, soft and fresh, light briny finish

Delicate, soft and fresh, light brininess and a big umami finish

Trays and Floating Bags

The Tuross Rock Oyster has a high level of creaminess which is at its peak from Autumn through until Spring.

This placid, nutrient rich freshwater influenced environment helps shelter the oysters. The water system is less influenced by oceanic tides than many of the other estuaries on the South coast which helps give the oysters a light briny finish.

Tuross Lake is located on the south-coast of NSW, 325km south of Sydney and a short drive from Batemans Bay.

The upper part of this huge river basin is nestled within a rugged, mountainous and heavily forested region, before flowing down through low-lying floodplains in the lower catchment.

This environment, coupled with our modern growing techniques helps deliver a lovely medium level of sweetness to the oysters.

The Tuross estuary is set back from the ocean, with oysters grown up to 5km from the ocean mouth.

The upper part of this huge river basin is nestled within a rugged, mountainous and heavily forested region, before flowing down through low-lying floodplains in the lower catchment.

The Tuross Estuary, which is recognised for its ecological importance, is a haven for many protected and endangered wildlife species.

Rock Oysters grown in the extensive lake system are protected from the ocean.

Lighter colours of cream, yellows, purples and emerald highlights.

River-valley inlet upstream from ocean mouth

Floating bags

State forest, saltmarsh, mangrove

Wagonga Wagonga Wagonga SYDNEY 4H 53M from SYDNEY WAGONGA DOWNLOAD ESTUARY TASTING NOTES PDF 36.209°S, 150.100°E Estuary TypeLow lying flood-plains and open ocean entrance Water Source: Billa Bilba Creek, Burrimbidgee Creek and Punkalla Creek Estuary Salinity: 29 - 36 parts per thousand Surrounding Land: State forest, saltmarsh, mangrove Peak Season: Mid-summer to early winter Farming Techniques: Floating bags52431 1. Brine: High 2. Sweetness: Medium 3. Creaminess: Peak in autumn / winter / spring 4. Mineralisation: High 5. Umami: MediumOceanic, briny front palette, lasting mineral finish CLICK ON A DOT ON THE MAP TO SEE HOW THE ENVIRONMENT AFFECTS THE TASTE OF THE OYSTER SLIDE MAP LEFT & RIGHT end text content:

36.209°S, 150.100°E

29 - 36 parts per thousand

Oceanic, briny front palette, light mineral finish

Oceanic, briny front palette, lasting mineral finish

4H 53M from SYDNEY

Bright light cream in colour

Wagonga

Deep cupped, broad and leafy. Heavy mature shell

Billa Bilba Creek, Burrimbidgee Creek and Punkalla Creek

Large sweet adductor muscle & generous yield

At the heart of Australia’s Oyster Coast lies the beautiful Wagonga Inlet, an ancient drowned river-valley located near the popular coastal township of Narooma, 350km south of Sydney. Aptly, Narooma is derived from the Aboriginal word meaning clear blue waters.

The Wagonga Rock Oyster is renowned for it’s oceanic, briny front palette and a light mineral finish.

The tidal fluctuations experienced in Wagonga also bring high trace elements such as zinc and copper and combined with the highly saline environment and sandy seabed, deliver a long lasting mineral finish to the Rock Oysters.

The oyster’s signature medium level umami comes from the suspended nutrients in the water from the extensive seagrass beds and fish nursery.

This Rock Oyster has a high level of creaminess which is at its peak from Autumn through until Spring.

The Wagonga Rock Oyster has a high level of brine. This estuary has the lowest freshwater input of any system in NSW, with a large oceanic tidal influence. The salinity is consistently high and is almost equal to the open ocean.

The large oceanic tidal fluctuations, coupled with our modern growing techniques, result in a medium level of sweetness that the Wagonga Rock Oyster is famous for.

As a small catchment with low freshwater inflows and a good tidal exchange, the inlet is relatively saline. This accounts for the estuary’s wide range of marine life, extensive seagrass beds and fish nursery areas.

Wagonga Inlet has long been home to extensive oyster leases located in the bays along its densely forested banks that provide a valuable food source from run off during times of rain.

25 - 35 parts per thousand

Initial mild briny flavour, soft texture, full creaminess, light mineral tones, overarching earthiness

Wapengo

Mumbulla state forest, national park, agriculture

Wapengo Creek

36.602°S, 150.012°E

Vibrant light cream colour

Wapengo Wapengo Wapengo SYDNEY 5H 57M from SYDNEY WAPENGO DOWNLOAD ESTUARY TASTING NOTES PDF 36.602°S, 150.012°E Estuary Type:Shallow, coastal lagoon Water Source: Wapengo Creek Estuary Salinity: 25 - 35 parts per thousand Surrounding Land: Mumbulla state forest, national park, agriculture Peak Season: Mid-summer to late autumn Farming Techniques: Floating bags52431 1. Brine: Medium 2. Sweetness: Medium 3. Creaminess: Peak in autumn / winter / spring 4. Mineralisation: Medium 5. Umami: HighInitial mild briny flavour, soft texture, full creaminess, light mineral tones, overarching earthiness CLICK ON A DOT ON THE MAP TO SEE HOW THE ENVIRONMENT AFFECTS THE TASTE OF THE OYSTER SLIDE MAP LEFT & RIGHT end text content:

Extremely well cared for oysters —Shell shape and yield is stand out

Shallow, coastal lagoon

5H 57M from SYDNEY

Purples, whites and earthy browns with green highlights

Mature heavy shells with a shallower cupped shell and convex lid

The Wapengo Rock Oyster has a medium level of brine. A slightly lower than average salinity and reduced oceanic tidal movement means a lower concentration of trace elements such as zinc and copper, softening the mineral aftertaste and salinity levels.

Bermagui Rock Oysters have three distinct flavours depending where they are grown in the river. Those at the back of the river are much sweeter; those near the mangroves are bursting with umami while the oysters nearer the ocean bestowing higher levels of brine.

Fed by the nutrient-rich freshwater run off from surrounding forests and nature reserves, Bermagui Rock Oysters thrive in a shallow wave dominated barrier estuary lined with thick mangroves.

Strong wind surges influence the water movement agitating the sediments and releasing organic nutrients into the water column. As filter feeders, the oysters feast on the suspended nutrients, and coupled with a commitment to long-term sustainability and ecosystem protection, Wapengo oyster growers are modernising their growing techniques to deliver supremely sweet rock oysters.

Native rock oysters have grown here for thousands of years and have been farmed since the late 1880s.

The differing seabed conditions from silty, rocky, to sandy, muddy and seaweed-rich all play a role in creating the eating qualities of this amazing filter feeder.

The water contains trace elements such as copper and zinc delivering a medium level of mineralisation.

It results in an oyster with high levels of brine and creaminess, underpinned by moderate sweetness and a lasting umami.

The clear, fresh river benefits from a high tidal flow from the ocean meaning the estuary water is flushed out twice a day delivering an essential saltwater exchange. This process gives the Rock Oysters a unique balance of sweet and briny characteristics.

36.897°S, 149.893°E

Open coastal lake

Deep cupped, defined wrinkle on cupped shell

Minerally flavour profile.

Bold mineral zing on the palate, rich, creamy finish

30 - 36 parts per thousand

Merimbula

Purples, whites, yellows with green highlights. Light covering tiny barnacle.

Millingandi Creek and Bald Hills Creek

Salt marsh, wetlands, mangroves, forestry and agriculture

Merimbula Merimbula Merimbula SYDNEY 5H 57M from SYDNEY MERIMBULA DOWNLOAD ESTUARY TASTING NOTES PDF 36.897°S, 149.893°E Estuary Type:Open coastal lake Water Source: Millingandi Creek and Bald Hills Creek Estuary Salinity: 30 - 36 parts per thousand Surrounding Land: Salt marsh, wetlands, mangroves, forestry and agriculture Peak Season: Mid-summer to late autumn Farming Techniques: Floating bags52431 1. Brine: High 2. Sweetness: Medium / High 3. Creaminess: Peak in autumn / winter / spring 4. Mineralisation: High 5. Umami: MediumBold mineral zing on the palate, rich, creamy finish CLICK ON A DOT ON THE MAP TO SEE HOW THE ENVIRONMENT AFFECTS THE TASTE OF THE OYSTER SLIDE MAP LEFT & RIGHT end text content:

Vibrant cream colour with often with a green tinge in gill

The Merimbula Rock Oyster grows in the waters of Merimbula Lake, 524 kilometres south of Sydney, on the Sapphire Coast of NSW.

The strong tidal flows that Merimbula Lake experience, coupled with our modern growing techniques, result in a medium to high level of sweetness that the Merimbula Rock Oyster is famous for.

The Merimbula Rock Oyster has a high level of creaminess, which is at its peak from Autumn through until Spring.

The high mineralisation found in these Rock Oysters can be attributed to the growing area located close to the mouth of the estuary. The fresh seawater from the Pacific Ocean provides trace elements such as zinc and copper directly to the oysters.

Merimbula Lake is at the heart of the largest Rock Oyster producing region in the world.

With limited fresh water run off, the oysters Umami comes from the seagrass beds in the oyster leases, additionally, the surrounding salt marsh wetlands and mangroves provide additional food following times of rain as nutrients run off the land into the lake.

The Merimbula Rock Oyster has a high level of brine. This is the result of a number of factors. Merimbula Lake is a narrow estuary, it benefits from a strong natural current that constantly pushes seawater through the oyster growing area. This means Merimbula Lake maintains a high salinity level throughout the year, close to that of seawater found in the Pacific Ocean.

It’s a narrow estuary with surrounding salt marsh wetlands and mangroves and a predominantly sandy seabed, perfect for farming Rock Oysters, which happened here since the 1920’s.

Light purples, greens, yellows and white. Light in colour

36.968°S, 149.890°E

Full, plump oyster, minerality from the oceanic trace elements

Floating Bags

6H 20M from SYDNEY

Deep cupped, slightly narrower shape than those from Merimbula

Pambula Pambula Pambula SYDNEY 6H 20M from SYDNEY PAMBULA DOWNLOAD ESTUARY TASTING NOTES PDF 36.968°S, 149.890°E Estuary Type:Wave dominated estuary with open lake entrance Water Source: Pambula River and Yowaka River Estuary Salinity: 25 - 33 parts per thousand Surrounding Land: Native wetlands, conservation areas, mangrove, forestry and agriculture Peak Season: Mid-summer to late autumn Farming Techniques: Floating Bags52431 1. Brine: High 2. Sweetness: Medium / High 3. Creaminess: Peak in autumn / winter / spring 4. Mineralisation: High 5. Umami: MediumFull, plump oyster, minerality from the oceanic trace elements CLICK ON A DOT ON THE MAP TO SEE HOW THE ENVIRONMENT AFFECTS THE TASTE OF THE OYSTER SLIDE MAP LEFT & RIGHT end text content:

Pambula

Deep cream colour with a yellow blush

Native wetlands, conservation areas, mangrove, forestry and agriculture

Pambula River and Yowaka River

Wave dominated estuary with open lake entrance

It’s sweet adductor muscle and minerally finish

Two freshwater rivers feed this estuary - the Pambula and Yowaka Rivers - bringing clean, fresh water from the surrounding flood plains and coupled with modern farming techniques, produces high levels of sweetness in the oysters.

The Pambula Rock Oyster has a high level of brine. The estuary has a high oceanic tidal exchange and combines freshwater from the two rivers with the nutrient rich water coming from the ocean to help boost the oyster’s natural salinity levels.

A stunning part of the world, the Pambula River floodplain was a rich source of food for the Thaua people of the Yuin nation for many thousands of years and the shoreline is dotted with middons found on the rovers bank still today.

Fresh water flows down the Pambula and Yowaka Rivers and meets with incoming tides from the Pacific Ocean. This daily exchange creates the clean, clear waters of the lake – perfect for growing the finest Rock Oysters.

Rock Oysters from Pambula Lake have a smooth, subtle flavour, with earthy influences, echoing the pristine waters they thrive in.

Pambula Lake, also known as Broadwater, is just south of Merimbula on the Far South Coast of New South Wales, some 525km south of Sydney.

They are full, plump with a medium level of creaminess which is at its peak from Autumn through until Spring.

Rock Oysters have been farmed here for over 100 years because the conditions are ideal for Rock Oysters.

The oceanic influence delivers trace elements such as zinc and copper to the oysters that deliver high levels of minerality.

With a muddy, silty and seagrass rich seabed Pambula produces a full, plump oyster that benefits from the high concentration of available micronutrients found in the freshwater system which delivers an oyster that embodies a medium level of umami.

State forest, nature reserves, and indigenous conservation sites

Wonboyn

Wonboyn River

Peak in late summer / early winter

Late summer to early winter

7H 1M from SYDNEY

37.245°S 149.941°E

Wonboyn Wonboyn Wonboyn SYDNEY WONBOYN DOWNLOAD ESTUARY TASTING NOTES PDF 37.245°S 149.941°E Estuary Type:Transitional estuary between terrestrial and marine environments Water Source: Wonboyn River Estuary Salinity: 25 - 32 parts per thousand Surrounding Land: State forest, nature reserves, and indigenous conservation sites Peak Season: Late summer to early winter Farming Techniques: Trays and Floating Bags52431 1. Brine: Medium 2. Sweetness: Medium 3. Creaminess: Peak in late summer / early winter 4. Mineralisation: Medium 5. Umami: HighLeast briny of all estuaries; plump, creamy, more vegetal notes CLICK ON A DOT ON THE MAP TO SEE HOW THE ENVIRONMENT AFFECTS THE TASTE OF THE OYSTER SLIDE MAP LEFT & RIGHT end text content:

Least briny of all estuaries; plump, creamy, more vegetal notes

Transitional estuary between terrestrial and marine environments

The Wonboyn Rock Oyster has a low to medium level of brine. This is the result of a number of factors. In New South Wales, Wonboyn has the greatest freshwater inputs and consequently the lowest salinity concentration of any estuary on the coast. Therefore, oysters from Wonboyn will exhibit the mildest brine flavour profile of any oyster.

The Wonboyn Rock Oyster has a high level of creaminess, which is at its peak from late summer to early winter.

Due to the high input of freshwater and the relatively low oceanic influence, the resulting oysters are the least briny of all the estuaries. But the freshwater influences bring nutrients off the land to deliver oysters that are plump, creamy and have distinct vegetal notes and a medium level of minerality.

The Wonboyn River feeds the estuary with nutrients it collects on its journey through the Ben Boyd National Park.

With Ben Boyd National Park just to the north, the catchment is fringed by the Nadgee Wilderness Zone and extensive state forests.

Wonboyn Lake is the southern gateway to Australia’s Oyster Coast and boasts cooler average water temperatures than any other estuary in NSW.

A large and remote estuary system, it’s located approximately 35km south of the historic whaling port of Eden at Twofold Bay, just a stone’s throw from the NSW/Victorian border.

The lake itself is fully tidal, running into the rolling surf via a narrow channel at Disaster Bay. Harvested from crystal clear waters in the heart of this untouched wilderness area, Wonboyn’s oysters are super creamy and fruity.

The estuary boasts a thriving micro- algae population that thrives from nutrient rich muddy and silty seabed, which deliver an oyster that packs a real umami oomph.

There is a narrow entrance to the Pacific Ocean and a small oceanic tidal exchange which means the salinity is always relatively low and the organic nutrient levels from the Wonboyn River remain high - helping to deliver good gonad condition and medium level of sweetness in the oyster.

How soil and vegetation affects an oyster's colour

Merroir

What is Merroir?

Like wine, the oysters of each region have a different flavour. Oysters grown in fresher water, or soon after rain, will have a sweet flavour. Oysters grown close to an estuary mouth will have a saltier, briny flavour. When eating an oyster, you are travelling through the oyster’s marine environment, the nuanced flavour profile of each oyster an expression of its particular place of origin. Living comfortably in nutrient laden estuarine environments, Rock Oysters are generally more fragile than their marine counterpart the Pacific Oyster and, thus, their flavour and texture are more reflective of their environment. Their taste varies not only by estuary but also in the micro regions within an estuary. Does any other food embody such a powerful sense of place?

Depending on the soil and vegetation types in the catchment, oysters will not only vary in flavour but also in colour. For example, oysters can have mineral notes depending on soil and seabed type, and can have varying hints of greens and yellows in the oyster fringe depending on the vegetation found beneath the water surface

How levels of salinity affects an oyster's taste

The wine industry has a unique word for the special alchemy that occurs when environmental factors, farming practices, the attributes of land and soil from a specific place combine to create the flavour profile of a wine. That word is terroir. Like wine, the flavours and textures of an oyster are determined by the unique environmental attributes of the marine ecosystem in which the oysters are cultivated. Thus, the Rock Oyster industry works to a little known merroir system, which similarly distinguishes an oyster based on its marine environment, as well as the farming and harvesting practices of the estuary in which it is grown.

How the environment affects an oyster's taste

Like wine, the oysters of each region have a different flavour and can vary in colour. Oysters grown in fresher water, or soon after rain, will have a sweet flavour. Oysters grown close to an estuary mouth will have a saltier, briny flavour. The ocean has a salinity of 36ppt (parts per thousand). Most estuaries in NSW have a salinity between 26 and 33ppt. This varies in concentration across seasons and locations and is influenced by freshwater inputs such as rain, snow melts or oceanic tidal movements. In New South Wales, Wonboyn has the greatest freshwater inputs and consequently the lowest salinity concentration of any estuary on the coast. Therefore, Rock Oysters from Wonboyn will exhibit the mildest brine flavour profile of any oyster. Conversely, Merimbula has high oceanic tidal movements, minimal freshwater inputs and the oysters are grown close to the mouth of the estuary. This creates one of the highest salinity environments for oyster cultivation in NSW. Therefore, the brine intensity of Merimbula Rock Oysters is high.

Merroir What is Merroir? The wine industry has a unique word for the special alchemy that occurs when environmental factors, farming practices, the attributes of land and soil from a specific place combine to create the flavour profile of a wine. That word is terroir. Like wine, the flavours and textures of an oyster are determined by the unique environmental attributes of the marine ecosystem in which the oysters are cultivated. Thus, the Rock Oyster industry works to a little known merroir system, which similarly distinguishes an oyster based on its marine environment, as well as the farming and harvesting practices of the estuary in which it is grown. How the environment affects an oyster's taste Like wine, the oysters of each region have a different flavour. Oysters grown in fresher water, or soon after rain, will have a sweet flavour. Oysters grown close to an estuary mouth will have a saltier, briny flavour. When eating an oyster, you are travelling through the oyster’s marine environment, the nuanced flavour profile of each oyster an expression of its particular place of origin. Living comfortably in nutrient laden estuarine environments, Rock Oysters are generally more fragile than their marine counterpart the Pacific Oyster and, thus, their flavour and texture are more reflective of their environment. Their taste varies not only by estuary but also in the micro regions within an estuary. Does any other food embody such a powerful sense of place? How levels of salinity affects an oyster's taste Like wine, the oysters of each region have a different flavour and can vary in colour. Oysters grown in fresher water, or soon after rain, will have a sweet flavour. Oysters grown close to an estuary mouth will have a saltier, briny flavour. The ocean has a salinity of 36ppt (parts per thousand). Most estuaries in NSW have a salinity between 26 and 33ppt. This varies in concentration across seasons and locations and is influenced by freshwater inputs such as rain, snow melts or oceanic tidal movements. In New South Wales, Wonboyn has the greatest freshwater inputs and consequently the lowest salinity concentration of any estuary on the coast. Therefore, Rock Oysters from Wonboyn will exhibit the mildest brine flavour profile of any oyster. Conversely, Merimbula has high oceanic tidal movements, minimal freshwater inputs and the oysters are grown close to the mouth of the estuary. This creates one of the highest salinity environments for oyster cultivation in NSW. Therefore, the brine intensity of Merimbula Rock Oysters is high. How soil and vegetation affects an oyster's colour Depending on the soil and vegetation types in the catchment, oysters will not only vary in flavour but also in colour. For example, oysters can have mineral notes depending on soil and seabed type, and can have varying hints of greens and yellows in the oyster fringe depending on the vegetation found beneath the water surface end text content:

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Storage & Handling

Storage & Handling How to store your Appellation Oysters Your Appellation Oysters have been graded, prepared and packed to maximise the eating quality but they are live and need care in storage. Live Rock Oysters must be stored in a damp environment of between 12°C and 16°C – a cellar or vegetable storage area is ideal. They will remain in good condition for 10 days from arrival. DO NOT store live oysters in a cool room (4-6°C) this temperature will kill them quickly. Chill oysters for only 30 minutes before opening to maximise their shelf-life end text content:

Your Appellation Oysters have been graded, prepared and packed in a recyclable packaging to maximise the eating quality but they are live and need care in storage. Store Appellation Rock Oysters in the hessian bag provided at a consistent temperature (temperature fluctuations stress the oyster and reduce its shelf life), or in an open container covered with a damp cloth. Do not seal live oysters in an airtight container. Live Rock Oysters must be stored in a damp environment of between 10°C and 16°C – a cellar or vegetable storage area is ideal. They will remain in good condition for 14 days from harvest. DO NOT store live oysters in plastic bags, in water or on ice as it will kill them. Chill oysters only for one hour in a refrigerator or 15 minutes on ice before opening, to maximise their shelf-life. Opened oysters should be covered and refrigerated at less than 5°C within 30 minutes of opening

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Appellation Oysters Home Page Premium Quality OystersAppellation Oysters is a premium grading program designed for the identification and selection of the best quality oysters available on any given day. By selecting and grading our oysters from the 60+ farms in the Australia’s Oyster Coast (AOC) family, we can ensure that only the most beautiful oysters will be awarded Appellation status on that particular day. end text content:

Appellation Oysters Home Page Appellation Oysters is a premium grading program designed for the identification and selection of the best quality oysters available on any given day. By selecting and grading our oysters from the 60+ farms in the Australia’s Oyster Coast (AOC) family, we can ensure that only the most beautiful oysters will be awarded Appellation status on that particular day. end text content:

OYSTERS

They are picked up singularly in order to judge weight, size, shape, depth of cup and an educated decision is made on every oyster whether it meets our standards. At this stage, the various grades are pre-categorised for their possible acceptance into the Appellation program. Should the oysters be determined Appellation worthy, they are sent back through our washers in preparation for the grading tables.

About Premium Quality Oysters Appellation Oysters is a premium grading program designed for the identification and selection of the best quality oysters available on any given day. By selecting and grading our oysters from the 60+ farms in the Australia’s Oyster Coast (AOC) family, we can ensure that only the most beautiful oysters will be awarded Appellation status on that particular day. Assessed by a Rock Oyster Sommelier Upon arrival in Batemans Bay, AOC’s grading team, lead by our Rock Oyster Sommelier, checks the oysters’ condition, weight, yield, taste, exterior shell shape and external shell for any overcatch across all grades. Prior to any grading the oyster sommelier and his team open a handful of random oysters from each batch to ascertain consistency of condition. Oysters are then washed with fresh water through a custom washer and put across a bench. Individually handpicked for the Appellation program They are picked up singularly in order to judge weight, size, shape, depth of cup and an educated decision is made on every oyster whether it meets our standards. At this stage, the various grades are pre-categorised for their possible acceptance into the Appellation program. Should the oysters be determined Appellation worthy, they are sent back through our washers in preparation for the grading tables. Authenticity & quality guaranteed Commercial production of oysters occurs in over 60 estuaries ranging from the southern border around Eden, to the Tweed River in far north NSW. In NSW alone, there are approximately 2,400 oyster leases, covering a total area of 2,900 hectares. The Rock Oyster is the main species cultivated, accounting for around 80% of all oysters grown in NSW. However, small volumes of the introduced Pacific Oyster have been cultivated in Port Stephens since 1991 and are roughly 20% of NSW’s oyster production. end text content:

Assessed by a Rock Oyster sommelier

Premium Quality Oysters

Authenticity & quality guaranteed

About

Upon arrival in Batemans Bay, AOC’s grading team, lead by our Rock Oyster Sommelier, checks the oysters’ condition, weight, yield, taste, exterior shell shape and external shell for any overcatch across all grades. Prior to any grading the oyster sommelier and his team open a handful of random oysters from each batch to ascertain consistency of condition. Oysters are then washed with fresh water through a custom washer and put across a bench.

Individually handpicked for the Appellation program

Appellation Oysters is a premium grading program designed for the identification and selection of the best quality oysters available on any given day. By selecting and grading our oysters from the 60+ farms in the Australia’s Oyster Coast (AOC) family, we can ensure that only the most beautiful oysters will be awarded Appellation status on that particular day.

Individually handpicked for the Appellation program

Assessed by a Rock Oyster sommelier

Premium quality oysters

Authenticity & quality guaranteed

As such, the Sydney Rock is a strange name for an oyster that grows naturally along some 1200km of coastline – with each estuary adding its own character to the oyster. Thus it makes much more sense to call them Rock Oysters - and name them by the estuary in which they grow.

The Rock Oyster

The Rock Oyster is the main species cultivated, accounting for around 80% of all oysters grown in NSW. However, small volumes of the introduced Pacific Oyster have been cultivated in Port Stephens since 1991 and are roughly 20% of NSW’s oyster production.

Every oyster the world-over is a reflection of three key factors: Species Environment Husbandry

Estuaries influence taste

How the environment affects an oyster's taste

The oyster’s adductor muscle connects the top and bottom shells. Its main function is to open and close the shell to allow water in and out. The adductor muscle is very similar in function to the meat of a scallop and the level of sweetness in an oyster is determined by the size of this muscle. When an oyster is underwater, it opens its shell by relaxing the adductor muscle. When the oyster is removed from the water, the adductor muscle contracts, closing the shell and holding water inside the oyster to regulate its internal environment. The more often an oyster is forced to open and close its shell, the larger the adductor muscle becomes and the sweeter the oyster. Tastes like cucumber, rock melon, watermelon, green apple, clotted cream

5 Pit Stops of Flavour

Eating an oyster is a gastronomic experience with five distinctive flavour pit stops:

Umami is that elusive ‘fifth taste’ that was identified early in the 20th Century by Japanese chemist Kikunae Ikeda. The word denotes a savoury flavour very separate from the easily described sweet, sour, salty, bitter flavours with which we are so familiar. It literally means the ‘essence of deliciousness’ in Japanese. The umami of an oyster resides in its protein.The oyster ingests organic particles and detritus (the organic matter that is created by the seagrass when it dies) from the water column and therefore takes on the umami flavour. Additionally, umami can come from an estuary with a high organic load in the benthos. Tastes like nori, seagrass, broth, mushroom, earthy, meaty

3. Sweetness

‘Briny’ or ‘oceanic’ is the salty flavour found in an oyster and is the first pit-stop on your oyster journey. When an oyster is harvested, it retains salt water to regulate its environment and maintain condition whilst out of the water. The intensity of the brine is determined by the salinity of the marine environment from which the oyster is harvested. Tastes like sea spray, olives, fresh asparagus

1. Brine 2. Creaminess 3. Sweetness 4. Mineralisation 5. Umami Sweet, creamy, meaty, buttery, nutty, melon, melon rind, cucumber, mineral, metallic, coppery, briny or oceanic.

5. Umami

Ninety percent of the oyster meat is made up of the reproductive gland. The level of creaminess in an oyster is determined by where the oyster is in its reproductive cycle. The level of glycogen or natural body fat and the progress of the oyster’s reproductive cycle is directly related to the temperature of the water and the food (algae) concentrations available to the oyster. As food concentrations and temperatures rise within the estuary, the oyster’s level also accelerates, increasing the creamy texture of the oyster. Once the oysters reach full reproductive maturity with optimum glycogen levels, the farmer will relocate the oysters to holding leases with high salinity to prevent spawning and maintain the oysters creaminess until harvest. Tastes like egg mayonnaise, clotted cream, cultured butter, mascarpone

2. Creaminess

4. Mineralisation

5 Pit Stops of Flavour Introduction Eating an oyster is a gastronomic experience with five distinctive flavour pit stops: 1. Brine 2. Creaminess 3. Sweetness 4. Mineralisation 5. Umami Sweet, creamy, meaty, buttery, nutty, melon, melon rind, cucumber, mineral, metallic, coppery, briny or oceanic. 1. Brine ‘Briny’ or ‘oceanic’ is the salty flavour found in an oyster and is the first pit-stop on your oyster journey. When an oyster is harvested, it retains salt water to regulate its environment and maintain condition whilst out of the water. The intensity of the brine is determined by the salinity of the marine environment from which the oyster is harvested. Tastes like sea spray, olives, fresh asparagus 2. Creaminess Ninety percent of the oyster meat is made up of the reproductive gland. The level of creaminess in an oyster is determined by where the oyster is in its reproductive cycle. The level of glycogen or natural body fat and the progress of the oyster’s reproductive cycle is directly related to the temperature of the water and the food (algae) concentrations available to the oyster. As food concentrations and temperatures rise within the estuary, the oyster’s level also accelerates, increasing the creamy texture of the oyster. Once the oysters reach full reproductive maturity with optimum glycogen levels, the farmer will relocate the oysters to holding leases with high salinity to prevent spawning and maintain the oysters creaminess until harvest. Tastes like egg mayonnaise, clotted cream, cultured butter, mascarpone 3. Sweetness The oyster’s adductor muscle connects the top and bottom shells. Its main function is to open and close the shell to allow water in and out. The adductor muscle is very similar in function to the meat of a scallop and the level of sweetness in an oyster is determined by the size of this muscle. When an oyster is underwater, it opens its shell by relaxing the adductor muscle. When the oyster is removed from the water, the adductor muscle contracts, closing the shell and holding water inside the oyster to regulate its internal environment. The more often an oyster is forced to open and close its shell, the larger the adductor muscle becomes and the sweeter the oyster. Tastes like cucumber, rock melon, watermelon, green apple, clotted cream 4. Mineralisation Mineralisation is most prevalent on the back palate or by how the oyster ‘finishes’. The intensity of this flavour is directly related to the concentration of trace minerals accumulated in the oyster. Trace minerals such as zinc, copper, iodine and magnesium are found in oceanic waters and deliver the zingy, bright and defined mouth-drying flavour notes. These complex mineral notes are uniquely found in Rock Oysters, further enhancing its reputation as the ‘gourmet choice’. Tastes like flint, stone, iodine, zinc, granite, metallic, coppery 5. Umami Umami is that elusive ‘fifth taste’ that was identified early in the 20th Century by Japanese chemist Kikunae Ikeda. The word denotes a savoury flavour very separate from the easily described sweet, sour, salty, bitter flavours with which we are so familiar. It literally means the ‘essence of deliciousness’ in Japanese. The umami of an oyster resides in its protein.The oyster ingests organic particles and detritus (the organic matter that is created by the seagrass when it dies) from the water column and therefore takes on the umami flavour. Additionally, umami can come from an estuary with a high organic load in the benthos. Tastes like nori, seagrass, broth, mushroom, earthy, meaty end text content:

1. Brine

Mineralisation is most prevalent on the back palate or by how the oyster ‘finishes’. The intensity of this flavour is directly related to the concentration of trace minerals accumulated in the oyster. Trace minerals such as zinc, copper, iodine and magnesium are found in oceanic waters and deliver the zingy, bright and defined mouth-drying flavour notes. These complex mineral notes are uniquely found in Rock Oysters, further enhancing its reputation as the ‘gourmet choice’. Tastes like flint, stone, iodine, zinc, granite, metallic, coppery

Peak Season

Oysters are in peak condition at different times of the year, depending on: Region Season Estuary Type

The Rock Oysters' role in the eco-system

Grading & Quality Assurance

Grading & Quality Assurance 1. Lab Assessments Each estuary has a designated representative (generally an oyster farmer from the estuary) who is charged with conducting weekly inspections of their estuary. Specifically they are testing for E.coli, the levels of which can vary after heavy rains. Water and meat samples are collected and sent to a lab for assessment. If the results are unfavourable, the estuary is closed for harvest. 2. Retesting After rains of more than 30mm in 24 hours, there is an immediate closure for 48 hours for harvest, at which point the water is re-tested. 3. Grading System The existing industry grading system is largely ignored by the wider industry and in need of redefinition. Appellation Oysters has adopted specific standards when it comes to describing the size of an oyster. All Appellation Oyster boxes contain a seal of guarantee and within each hand selected box is a specific Estuary Note explaining how the merroir of the estuary in which the oyster is grown delivers a specific taste profile. 4. Sensory and condition qualifications At Appellation Oysters, AOC’s Head Oyster Sommelier, will further assess the oysters based on three criteria. They are: Visual Colour, shape, fullness of the meat. To be graded as an Appellation Oyster, the meat must sit up in the shell and extend from edge to edge of the shell. Flavour Taste, sweetness, aftertaste, richness, firmness, dryness. Appellation Oysters are assessed to ensure a balance of flavour. Condition Texture and mouthfeel are assessed to ensure a creamy, rich and mouth filling condition with a smooth and lasting aftertaste. Diagram of oyster sizes and grades. end text content:

Drag slider left and right

At Appellation Oysters, AOC’s Head Oyster Sommelier, will further assess the oysters based on three criteria. They are: Visual Colour, shape, fullness of the meat. To be graded as an Appellation Oyster, the meat must sit up in the shell and extend from edge to edge of the shell. Flavour Taste, sweetness, aftertaste, richness, firmness, dryness. Appellation Oysters are assessed to ensure a balance of flavour. Condition Texture and mouthfeel are assessed to ensure a creamy, rich and mouth filling condition with a smooth and lasting aftertaste.

Rock Oyster Guide

The Rock Oyster Guide

CONTACT SALES

CONTACT GENERAL

Storage & Handling

How to store your Appellation Oysters

The unique feature of a Rock Oyster is its innate ability to capture the merroir in which it grows. It’s important to recognise that not all Rock Oysters are the same. In fact, it’s beauty lies in its capacity to represent not only the environment in which it grows, but the farmer’s ability to let it reveal its true nature too. The following estuary guide reveals how diverse, and thus how important provenance is for Rock Oysters – because the eating experience from estuary to estuary is as unique as the Rock Oyster itself.

An oyster’s environment affects its taste

Introduction to Estuaries

Introduction to Estuaries An oyster’s environment affects its taste The unique feature of a Rock Oyster is its innate ability to capture the merroir in which it grows. It’s important to recognise that not all Rock Oysters are the same. In fact, it’s beauty lies in its capacity to represent not only the environment in which it grows, but the farmer’s ability to let it reveal its true nature too. The following estuary guide reveals how diverse, and thus how important provenance is for Rock Oysters – because the eating experience from estuary to estuary is as unique as the Rock Oyster itself. end text content:

Light bright cream

SLIDE MAP LEFT & RIGHT

Creamy and rich with the high yield and moderate salinity.

Dark in colour – Black, Browns

Great yield with a generous meat to shell ratio

Generous plate sized oysters with a deep cup

PLAY

Full creamy texture, mild brininess, mineral finish and long lasting umami

Light & Dark browns with white highlights.

Full creamy texture.

Most of the oysters are deep in the cup with a broad shell shape.

Light yellow flesh with full yield.

Floating bag, tumblers, trays, stick

Tidal estuary draining into Batemans Bay and the Tasman Sea

Low lying flood-plains and open ocean entrance

Oceanic, briny front palette, lasting mineral finish

Keeping the Rock Oyster out of water for a short period of time (every six weeks) removes over catch (small molluscs, weed or other detritus) and conditions the oyster by making the adductor muscle work, thus growing it in size and making the oyster flavour profile sweeter. Building the adductor muscle also trains the oyster to remain firmly closed when out of the water, which improves post-harvest shelf life.

The essence of oyster farming is giving the oyster maximum access to water and food, while containing them so they can’t drift away or be eaten by predators. The art of our AOC farming techniques is to provide an environment that allows the oyster to grow as deep a cup as possible. Rock Oysters will naturally grow in a shallow flat shape and if attached to the substrate, have a tendency for the hinge to wrap around the mangrove, root, pylon or rock to which they attach themselves. Providing an environment where the oyster is not attached to a substrate, but is kept singular in the tumbler basket, bag or tray, also results in the oyster rubbing its shell against the bag or other oysters, removing the shooting shell growth. This provides the opportunity for the oyster to put its energy primarily into meat condition.

Husbandry The intimate relationship between oyster & farmer The oyster demands constant attention. A good farmer has an intimate relationship with their crop from the moment the baby oyster is caught or procreated in a hatchery. They constantly monitor the condition of their oysters and the water in which they grow, ensuring the oyster is kept in the best condition and growing constantly without spawning. Creating the best conditions for growth The essence of oyster farming is giving the oyster maximum access to water and food, while containing them so they can’t drift away or be eaten by predators. The art of our AOC farming techniques is to provide an environment that allows the oyster to grow as deep a cup as possible. Rock Oysters will naturally grow in a shallow flat shape and if attached to the substrate, have a tendency for the hinge to wrap around the mangrove, root, pylon or rock to which they attach themselves. Providing an environment where the oyster is not attached to a substrate, but is kept singular in the tumbler basket, bag or tray, also results in the oyster rubbing its shell against the bag or other oysters, removing the shooting shell growth. This provides the opportunity for the oyster to put its energy primarily into meat condition. Information gathering to assist farming Each estuary has many unique microclimates determined by season, environmental conditions, and interactions (i.e. farming, human or water movements). Successful oyster production demands the coordination of hundreds, if not thousands, of unique pieces of information, many of which have been gathered from interviewing multi-generational farmers, fishermen and inhabitants of the estuaries. Conditioning oysters for maximum growth The intra (within) and inter (between) detailed estuary assessment conducted to decide the best environment for an oyster is dependant on the time of year, season and oyster growth and condition. Oysters may also be moved intra or inter estuary to provide the oyster with the best environment available, depending on their condition, the season, the food in the location of the estuary and the salinity. For example, moving oysters from more brackish to more saline water inhibits growth but will stabilise the condition of oysters. Oysters conditioned in more fresh/brackish water are moved to areas of higher salinity towards the end of their growth for better conditioning. Preparing oysters for harvest The art of the AOC farmer is to condition the oysters pre-spawn and move them to a saline environment to finish the oysters pre-harvest. Rock Oysters pick up condition in adverse environments, such as a change in the water salinity and temperature, in preparation for spawning. This is generally in freshwater and once the oysters have picked up condition, the farmer takes them to more saline (salt) water to stabilise the oyster with a big drink of briny water. This also helps enhance the oysters’ natural flavour. Training the oyster’s adductor muscle Keeping the Rock Oyster out of water for a short period of time (every six weeks) removes over catch (small molluscs, weed or other detritus) and conditions the oyster by making the adductor muscle work, thus growing it in size and making the oyster flavour profile sweeter. Building the adductor muscle also trains the oyster to remain firmly closed when out of the water, which improves post-harvest shelf life. Regular environmental assessment AOC handles every oyster every six weeks assessing condition, size and shape. The results are cross referenced against the current environmental conditions of the lease from which the oysters have come and a decision is then made as to where they are to be returned. end text content:

The intra (within) and inter (between) detailed estuary assessment conducted to decide the best environment for an oyster is dependant on the time of year, season and oyster growth and condition. Oysters may also be moved intra or inter estuary to provide the oyster with the best environment available, depending on their condition, the season, the food in the location of the estuary and the salinity. For example, moving oysters from more brackish to more saline water inhibits growth but will stabilise the condition of oysters. Oysters conditioned in more fresh/brackish water are moved to areas of higher salinity towards the end of their growth for better conditioning.

Creating the best conditions for growth

Each estuary has many unique microclimates determined by season, environmental conditions, and interactions (i.e. farming, human or water movements). Successful oyster production demands the coordination of hundreds, if not thousands, of unique pieces of information, many of which have been gathered from interviewing multi-generational farmers, fishermen and inhabitants of the estuaries.

The intimate relationship between oyster & farmer

Husbandry

Preparing oysters for harvest

Information gathering to assist farming

AOC handles every oyster every six weeks assessing condition, size and shape. The results are cross referenced against the current environmental conditions of the lease from which the oysters have come and a decision is then made as to where they are to be returned.

Training the oyster’s adductor muscle

The art of the AOC farmer is to condition the oysters pre-spawn and move them to a saline environment to finish the oysters pre-harvest. Rock Oysters pick up condition in adverse environments, such as a change in the water salinity and temperature, in preparation for spawning. This is generally in freshwater and once the oysters have picked up condition, the farmer takes them to more saline (salt) water to stabilise the oyster with a big drink of briny water. This also helps enhance the oysters’ natural flavour.

Regular environmental assessment

Conditioning oysters for maximum growth

The oyster demands constant attention. A good farmer has an intimate relationship with their crop from the moment the baby oyster is caught or procreated in a hatchery. They constantly monitor the condition of their oysters and the water in which they grow, ensuring the oyster is kept in the best condition and growing constantly without spawning.

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JOTO 02 9557 0533

Queensland Metro

AQUANAS p 03 9413 5000 w aquanas.com.au

FISH FACTORY 07 3900 5500

ANGELAKIS BROS 08 8400 1350

CUMMINS SEAFOOD/ OYSTER COAST DIRECT 0412 411 044

Queensland Regional

SHANE'S SEAFOOD (Newcastle, Hunter, Port Stephens) 0451 882 995 info@shanesseafood.com.au

Victoria Regional

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SHOALHAVEN (MID SUMMER TO LATE AUTUMN)

SOUTH

MERIMBULA (MID SUMMER TO LATE AUTUMN)

PORT STEPHENS (SUMMER TO AUTUMN)

HASTINGS RIVER (EARLY SPRING TO LATE AUTUMN)

WAPENGO (MID SUMMER TO LATE AUTUMN)

WALLIS LAKE (EARLY SPRING TO LATE AUTUMN)

MACLEAY RIVER (EARLY SPRING TO LATE AUTUMN)

WAGONGA (MID SUMMER TO EARLY WINTER)

WOOLI WOOLI (SPRING TO AUTUMN)

TUROSS (MID SUMMER TO EARLY WINTER)

WONBOYN (LATE SUMMER TO EARLY WINTER)

CLYDE (MID SUMMER TO LATE AUTUMN)

NORTH

PAMBULA (MID SUMMER TO LATE AUTUMN)

The contributing creeks and rivers introduce freshwater nutrients, making them a mild briny eating experience.

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 strong tidal flows through the river, coupled with our modern growing techniques, result in a medium level of sweetness that allows the vegetal and umami of each oyster to shine.

The silty and muddy seabed help generate a large organic load of detritus which the oysters feed on. It translates to a Rock Oyster with unique vegetal characteristics and a big mouthful of umami.

Grown in an open, wave dominated, barrier estuary, the Macleay River Rock Oyster is one of the most unique Rock Oysters on the planet.

The Wallis Rock Oyster has a high level of creaminess, which is at its peak in summer.

The front of the lake are highly influenced by an oceanic water source giving the oysters a big beautiful brininess.

A full, rich oyster that boasts a medium level of sweetness, mild brininess, a lasting mineralisation and low levels of vegetal umami.

The Karuah River drains into Port Stephens at its north-western corner bringing an array of nutrients that run off from the land during times of rain – making it ideal for Rock Oyster farming.

Port Stephens is one of the largest expanses of water utilised for oyster farming in NSW, it is approximately 134 sqkm in surface area.

The Shoalhaven and Crookhaven rivers meet at Greenwell Point, just to the east of Nowra. As the sixth largest coastal catchment in New South Wales, these rivers have an extensive estuary system with large areas of significant wetlands providing the ideal growing conditions for Rock Oysters which have been farmed here for more than a century.

The suspended sedimentary nutrients in the water fatten the oysters, and coupled with the unique seagrass and muddy seabed creates a sweet, creamy oyster with a crisp texture, light brininess and mild minerality.

The river then widens into a broad estuary before reaching the Pacific Ocean at the bustling coastal town of Batemans Bay.

The Clyde River Rock Oyster has a high level of creaminess which is at its peak from Winter through until Spring.

The Clyde waterway contains many significant wetland and seagrass areas and is recognised as a river of ‘High Conservation Value’.

Tuross Lake is located on the south-coast of NSW, 325km south of Sydney and a short drive from Batemans Bay.

Rock Oysters grown in the extensive lake system are protected from the ocean.

The Tuross estuary, which is recognised for its ecological importance, is a haven for many protected and endangered wildlife species.

The Tuross estuary is set back from the ocean, with oysters grown up to 5km from the ocean mouth.

The oyster’s signature medium level umami comes from the suspended nutrients in the water, the extensive seagrass beds and fish nursery.

Wagonga Inlet has long been home to extensive oyster leases located in the bays along its densely forested banks that provide a valuable food source from run off during times of rain.

The mix of a muddy, silty and seagrass seabed helps create an eating experience with an initial mild briny flavour, soft texture, full creaminess, light mineral tones and an overarching earthy umami.

The pure waters that flow into the lake are filtered by the surrounding Mimosa Rocks National Park, state forests and salt marshes.

During times of rain large amounts of organic nutrients from the rich south coast soils flow into the lake to form part of the oyster’s unique diet delivering light to medium mineral tones to the oysters.