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The Canberra Times
  • 1 year ago
The South Coast is your oyster - Pacific or Sydney Rock
Transcript
00:00So these are the little buffet Pacific oysters.
00:11This is a one-year-old Pacific oyster in comparison to the Sydney rock that is four years old
00:16at this size.
00:23So I'm a fourth-generation oyster farmer here on the Clyde River.
00:26My grandfather built the shed in 1957 after he stopped working for his father.
00:32At our shed, we sell two different species of oysters.
00:34So we sell the Sydney rock oyster, which is the native species, and the Pacific oyster.
00:40So the flavor difference between the both is I find the Sydney rock is more oceanic
00:44flavor.
00:45It has a umami that sort of the flavor lingers five minutes after you've eaten the oyster,
00:50whereas the Pacific oyster is more buttery, it's sort of a more meatier sized oyster.
00:57Beautiful pristine waters that they're grown in.
00:58So the Clyde River, we're 98% state forest and national park.
01:03There's no pollutants here, so it gives that beautiful ocean flavor.
01:06So we're fed from the Tasman Sea with fresh water coming off the mountain ranges.
01:13So we also sell scallop pies from Tasmania, so Smith's specialty pies.
01:17They are super fresh, so baked on the day.
01:20The next day they're on the Spirit of Tasmania, flown up by Qantas to Canberra.
01:26I pick them up from Canberra and then bring them back down to Batemans Bay to sell to
01:29the public.
01:30They're a beautiful fresh pie, so we sell about 200 of them in a month at the moment.
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