http://www.brokenbayoysters.com.au
Cleaner waters for better oysters
Working with the NSW oyster industry, OceanWatch Australia will develop Environmental Management Systems to address water-quality issues in NSW estuaries. Environmental Management Systems (EMS) are a process designed to identify and manage environmental impacts, risks and opportunities. What this means for seafood lovers are oysters that are produced in an environmentally and socially responsible way.
Thanks to Andy Myers from OceanWatch along with Simon Marnie’s recommendation for inviting me along to the dual Ministerial Launch of NSW Oyster Environmental Management System (EMS) Project and Broken Bay Oysters EMS. Official proceedings included an appropriate oyster shuck opening by Hon. Dr Mike Kelly, Parliamentary Secretary for Agriculture, Fisheries and Forestry. I’m a passionate oyster lover so it was a no brainer for me to make every effort in attending this event. I had the opportunity of meeting a nice bunch of oyster farmers and food industry guests and learnt how oysters were grown and farmed at Broken Bay Oysters. I also discovered the incredible story of how the oyster farmer Rob Moxham survived through much financial blood, sweat and tears during the onslaught of the QX disease which apparently wiped out all the oysters back in 2004.
According to the CSIRO sensory descriptors there’s 12 descriptors of how to profile an oyster. Odour Impact, Marine Odour, Earthy Odour, Firmness, Juiciness, Creaminess, Flavour Impact, Saltiness, Marine Flavour, Earthy Flavour, Chewiness and Aftertaste Impact. For me it’s usually either small or large, more sweet or salty, and tastes best when freshly shucked with lots of natural brine. A feast of Pacific oysters were part of the buffet lunch which included natural and four distinctive dressings prepared by Chef Ryan Baird from Saffron Food Services Catering — I definitely enjoyed my fair share. I was surprised with the total absence of lemon wedges and discovered many of the oyster farmers just prefer to have their oysters as is to fully appreciate its natural taste. For satisfying the curiosity of the inquisitive guests Rob Moxham opened a couple of his giant oysters for tasting which were on display. Only a few ventured to try including myself. They were thankfully fairly sweet and juicy but even for a passionate oyster lover like me they were just a bit too scary big for my appetite to have more than a couple of mouthfuls — I thought they were going to be pulsating like a heart when opened, maybe they were.
Dr Mike Kelly taste testing the oyster
Rob Moxham opening giant oyster — I tried it and it was quite sweet and nice although I prefer the normal sized ones. Apparently very popular with Asian restaurants.
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Arriving at the oyster sheds of Broken Bay Oysters
Meeting area for launch
Welcome to Country by Kevin Duncan
John Stubbs, President of Broken Bay Oysters & local oyster farmers
Rob Moxham demonstrating how he opens an oyster
Simon Marnie demonstrating how he opens an oyster
Rob Moxham, Dr Mike Kelly, Brad Warren official oyster opening
Oyster tasting notes
Dr Mike Kelly taste testing the oyster
Oyster tasting using CSIRO sensory descriptors
Official photo time
Morning tea biscuits
Oysters natural
Oyster with Spiced lemon and garlic sauce
Oyster with cucumber gazpacho
Malaysian style fishcakes, bean sprout & coriander salad with ginger dressing served individually
Individual local jewfish & saffron chowder
Smoked salmon and dill quiches, Feta and olive quiches
My buffet lunch plate
Chef Ryan Baird, Saffron Food Services Catering
Lunch buffet
Andy Myer, OceanWatch
Kevin McAsh, Clyde River Oyster Farmer
Mary Howard, Prawn Trawl Fishery
Mark Bulley Oyster Farmer, Port Macquarie
Rob Moxham's informational oyster talk and equipment tour
Simon Marnie and Rob Moxham holding some giant oysters
Simon Marnie and Rob Moxham having a chat in front of a state of the art ShellQuip
Giant oyster as large as my hand
Rob Moxham opening giant oyster — I tried it and it was quite sweet and nice although I prefer the normal sized ones. Apparently very popular with Asian restaurants.
Life jackets for boat tour
Boat tour with John Stubbs (red cap), President of Broken Bay Oysters & local oyster
Net of oysters
Alternative synthetic materials used for oyster farming
How oysters begin — baby oysters
Oyster farm on the Hawkesbury River
Mens toilet shed — surprising relatively clean complete with anti-bacterial soap
Oyster farm tractor
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8 comments:
Holy moley that's some big oyster! I like the looks of those oyster platters... :)
I love oysters, but that giant oyster looks too huge for me! ;)
Wow that is huge! Wouldn't want to try to eat that au naturale. My step mum has a record of 60 oysters in a sitting I doubt she could do that with those giants!
That was a serious spread I hope you took full advantage!
Wow I can't believe those tiny baby oysters can grow into such humongous oysters!! Haha but I'm with you, I prefer regular sized ones too, easier to pop into the mouth :)
I have never been a big fan of the large oysters. I love oysters though!
hi tina, i certainly met my match for eating oysters that day.
hi chanel, i don't thing i could eat one of those big oysters again and i love oysters.
hi rory, my record is 5 dozen oysters in one sitting when i was younger so that matches your mum but i'm sure they were just the small sydney rock oysters. was at the Summit all you can eat buffet many years ago
hi vivian, i think i'll be sticking to regular sized oysters. much nicer being able to eat all in one go.
hi susan, i think if the large one was cooked it might be better.
Hi Simon
I am glad you had a great day at our EMS launch. You did a wonderful job on capturing the day with your photos. If you are ever passing by don't forget to drop in and have a feed of Broken Bay Oysters.
Regards
John Stubbs
President
Broken Bay Oysters
hi john, it was a pleasure being there. hopefully i'll be able to visit again one day and also to check out the rsl style club on top of the hill. i'm assuming they serve broken bay oysters :-)
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