Home to Australia’s best oysters & smoked fish
Sapphire Coast producers have netted a big bag of championship trophies and medals at this year’s Sydney Royal Fine Food Show.
The winners are unique and well known locals with two things in common – a dedication to meticulous husbandry and a passion for the environment in which their produce thrives. One of the best ways to discover it for yourself is to spend a day on our Oyster Trail, as it takes you to the restaurants and farm gates where the magic happens.
This year’s Champion Sydney Rock Oyster, Tathra Oysters, happen to be grown in Nelson Lake in Mimosa Rocks National Park. The Rodwell family have been growing their oysters there for over 25 years and sell from a little shop at the rear of their home. Aside from claiming the championship across all 27 aquaculture classes, Gary and Jo also picked up a gold and two silvers for for their larger grades. Tip: If you can’t make it to Tathra, explore the mail order option.
Bermagui Oyster Room won silver for three grades of wild caught, organically certified Sydney Rocks, and grower and proprietor Shane Buckley has created a top notch bar and gallery around these little champions on Lamont Street. His farm is on Wapengo Lake, a pristine catchment so clean his oysters are certified organic.
Pambula Lake is home to more than one award-winning farm, and to try them you only need to pop into Broadwater Oysters (their bottled bistro oysters brought home bronze) or if you have a little more time take a cruise with Captain Sponge (silver medal for bistro oysters) to see what it is like for them to raise the little darlings from wild caught spat to some of the nation’s best produce.
Oysters from Pambula Lake are imbued with an earthy flavour, stemming from the blend of river waters from Yowaka and Pambula and the saltiness of incoming tides.
For something totally different, head over to Millangandi (via Princes Highway at Pambula) to try the native Angazi oyster at the Boyton families Oyster Barn. Grown in Merimbula Lake, Angazi’s are making a comeback on the gourmet food scene and have a fascinating history as they were a staple seafood for the Yuin People for over 6000 years.
The head to Eden for the nation’s best hot smoked Atlantic Salmon. Eden Smokehouse is no stranger to the national gourmet produce scene, 2016 is the second time the salmon has won champion trophy. The bloke behind it, Stan Soroka also won a gold medal for ocean trout gravlax and a silver for atlantic salmon gravlax. He uses a modified recipe handed down from his grandfather, which cures the fish without cooking it and it simply melts in your mouth.
For more awarding winning smoked goods, namely smoked trout pate, you will find it at Candelo’s Two Blokes Food. The father and son team have a whole range of gourmet deli goods prepared in house.Explore the Oyster Trail online
More on our seafood experiences.