• ENJOY ONE OF NATURE’S TRUE DELIGHTS

    Try our natural Sydney Rock Oysters farmed in the pristine waters on the Camden Haven River

Rockin’ Oysters are ‘direct harvest’ and can be eaten straight from the water, retaining the natural brine flavour of the farm. Grown just as nature intended, our oysters will change in flavour throughout the season and are characterised by a salty zing start, a creamy rich middle and a deep umami flavour lasting on the back pallet.

Following the three year growing period, our Sydney Rock Oysters are harvested from the Camden Haven waters, an expansive waterway system including Watson Taylors Lake and Queens Lake before the river travels through North Haven and Dunbogan to enter the Pacific Ocean at Camden Head.

Sydney Rock Oysters grow inter-tidally along NSW and lower QLD coast line, in bays, estuaries and lakes. With rich mineral flavours often with vegetal creamy aromas. The plant vegetation heavily influences the algae the oysters feed on, which gives those layers of flavours and complexities that are unique to Australia flora and terroir.

Sydney Rock Oysters are best enjoyed freshly dry shucked to retain the natural fresh brine flavour. Oysters are noble, tasty, indulgent and refreshing, enjoy with a glass of cold sparkling or white wine or beer. They do have a good shelf life when kept whole, of up to 14 days providing they are kept at the correct temperature and handled safely.

Let us help you with your next special event or occasion. When you order Rockin’ Oysters you can are assured of the freshest and finest quality oysters. Ask us about our selection of dressings to complement the oyster. You can catch us at food events, follow us on social media to stay in touch.

Order direct from the farm gate. We offer live or freshly shucked oysters to order. If you are planning on visiting the area and would like to buy direct please give James a call before you arrive so as we can prepare your order.

Mignonette Dressing

1 eschalot, finely diced
30 ml red wine vinegar
champagne to taste
30 ml mirin
30 ml rice wine vinegar
1/2 tsp black pepper
60 grams sugar
salt

Combine ingredients and refrigerate to infuse flavours. The dressing will serve 30 oysters using approx. 10 ml per oyster. Dressing will last up to 2 weeks refrigerated.

How to Shuck Oysters

Hold oyster by the rounded end with a tea towel, flat-side up. Insert tip of knife into pointed, hinged end of oyster and pry open. Run the knife along the side of the oyster to remove the top shell lid, then run the knife underneath the oyster meat to separate the oyster from the muscle on the base. Turn the oyster over in the shell. Do not wash. Serve shucked oysters with mignonette and lemon wedges.

Live Oyster Care

  • Live oysters will last 10-14 days. They are packed with a hessian liner inside a styrofoam box. Marked as live oysters.
  • Keep your oysters damp, shaded and cool. Upon receiving your live oysters, open the box and place the lid loosely back on top to allow them to breath and some air circulation.
  • Place the oysters in a cool spot, store between 10 and 15 degrees celsius (Do NOT refrigerate as this will kill the oysters).
  • Check the hessian liner each day. If dry, sprinkle a small amount of tap water over the oysters.
  • Discard any oyster that is open before shucking (even slightly). This means the oyster has perished.
  • Fresh is best so shuck your oysters to order. Prior to opening, we suggest you give them a quick wash and place the oysters on ice or in an ice slurry to chill.
  • Opened oysters should be stored at 4 degrees and consumed within 7 days.

Do not freeze oysters. Freezing oysters requires a commercial blast freezer and expert care. Defrosted oysters will become slimy, discoloured and will have a textural change. Please feel free to contact us for fresh oysters.

Copyright: Rockin' Oysters, NSW, Australia