There are land farmers and there are water farmers but few can say their office is in a National Park. You’ll find today’s guest growing oysters on pristine Nelson Lake on the Far South Coast of NSW. Their specialty is the world-famous Sydney Rock Oyster. This little superfood has earned the family-run business more than 180 awards and recognition from some of our top chefs. But my guest Gary Rodely explains, the oyster is often quite misunderstood.
Gary’s favourite place on his Oyster Farm in Tathra.
Growing oysters on Nelson Lake, in the Mimosa Rocks National Park.
Gary shares a snippet from Captain Cook’s journal where he wrote about the small Sydney Rock Oyster.
Oysters are a memorable food and Gary shares some special moments he has experienced since starting his farm in 1988.
They are a family run business, which will be taken over by their son Sam, a marine scientist.
Some unexpected facts about this small sweet Oyster.
Oyster farming is a complicated process and the complete sustainability involved.
People build holidays around their oysters and now, they can be posted live throughout Australia.
The most common misconception of the Sydney Rock Oyster – it’s not only grown in Sydney.
The growing environment for the oysters has been tested in the lab and found to be a true product of a pristine environment.
The cholesterol of an Oyster and the fact that they are a superfood.
Chefs, like Neil Perry, who are now using Tathra Oysters.
Gary’s top tips for eating, and shucking Oysters.
The ultimate dream for the future.
We hope to see you back on the road soon, to learn more about how Australia grows on the next episode of Australian Farmers with Angie Asimus.