We have had so much success supplying local restaurants including Rick Steins at Bannisters, – we have expanded our service and now packing and sending our oysters via courier to anywhere in the Australia. Fresh Clyde River Oysters anywhere you want them!

Follow this link to see Kevins story – his passion and love for the oyster industry http://open.abc.net.au/projects/water-is-60kn5vc/contributions/water-is-life-23it3zc

I am really excited to announce that I have received a Nuffield Scholarship and will be jet-setting overseas for 16 weeks next year looking at oyster farming, it will also be an excuse to visit as many oyster bars as I can for a beer and a local oyster. Awesome!!

Hey, long time and no post! only because we have been so busy!! with a newly renovated Oyster and Wine Bar as well ambitious expansion plans on the Farm. McAsh Oysters soon to be the biggest and best on the South Coast..stay tuned!

Well we are in the depths of winter now and due to the cold water there is not much happening on the farm. An Oysters metabolism is directly affected by the water temperature so there is little growth over winter. We tend handle them as little as possible during his time unless they are being sold. Although the oysters did not return to creamy condition after the last rain event and look a little green they still have fantastic flavour!

Well its been a while since my last post and we have sold alot of oysters since then. Although we have suspended harvest for the moment due to heavy rain. Rain is welcomed this time of year as it brings lots of nutrients and algae growth which will boost oyster growth and keep them fat throught out winter. Good news to for the Ulladulla Oyster Bar we now have a small bar license and with a few renovations will be open as as a wine bar as well. Fresh Oysters and a quality dry white HEAVEN!

Hey Oyster Bloggers, well it had to happen sooner or later…spawn out! Our beautiful creamy oysters have spawned and are now green and tasteless. This generally happens this time of year and is caused by a drop in salinity (rainfall), high water temperature or in this case a king tide. Oysters time their spawning to maximise the dispersion and survival of their young. It will take about 4 weeks for them to recover and become full bodied and tasty.

We sold a lot of oysters over the Chrissie period. A big thanks to Pete, Kevin and all the holiday farm helpers and to Barry at the Ulladulla Oyster Bar. Down on the farm we are furiously grading new sale stock. Unfortunately we also had some heat kill this summer, hot days and low tides can be a killer.

Hey Oyster Bloggers, Xmas is coming and this kicks of our oyster season again. The only problem is the oysters aren’t fat! but then this always happens this time of year and over night (any time soon) they will become full and creamy, I hope!

Check out this short film on the Clyde River Oyster Farmers.