Sydney Rock Oyster

Traditionally farmed in bays, inlets, and sheltered estuaries, Sydney rock oyster was the first aquaculture species in Australia. The oyster has a thick, smooth shell, while the flesh is silky and tender with a distinctively strong flavor.

Available all-year round, it is best enjoyed fresh, with a splash of lemon juice and a dash of pepper, but it can withstand various culinary techniques such as steaming, poaching, grilling, or frying.