Oysters

Oysters have been eaten for at least 30,000 years. A prized food in Roman times, and a food of the poor in Medieval England, they are now the most esteemed molluscs worldwide. Australia has three food oysters: Sydney rocks, Pacifies and natives (previously called angasis). Flavour varies significantly depending on the environment in which the oyster grows, so there’s a great diversity of tastes available. Native oysters, large, flat, meaty oysters native to the southern coast of Australia, aren’t as common as Pacific or Sydney rock oysters, but they are worth looking out for.