The Ultimate Oyster Experience

  • Staged in an intimate setting in groups of 15, you’ll experience an exclusive master class.
  • An oyster grower will guide you through natural oysters from local estuaries
  • Learn more about oysters and taste the difference
  • Enjoy Angasi, Pacific and Sydney Rock Oysters – our favourite!
  • Compare flavours and enjoy oysters with complimenting wines.
  • Bookings highly recommended, always sold out – $100pp inc Festival Entry
  • Sessions run for 1 hour
Book Ultimate Oyster Experience

Oysters on the day


  • Free, freshly shucked oyster on entry between 10:00am-12:30pm
  • The famous Big Oyster Bar serving oysters all day
  • Cooking demonstrations by a renowned chef
  • Oyster shucking competition!
  • Taste oysters direct from Narooma & surrounding estuaries
    • Check out the Australia’s Oyster Coast farmer precinct
    • Farmers from 5 estuaries
    • Shoalhaven, Clyde, Wagonga, Merimbula and Pambula
  • Ben Ralston’s farm gate (including shucking demo’s)
  • Enjoy oysters in so many scrumptious ways!
  • Oceanwatch – an environmental educational stand
  • Oyster Tours run all day on the hour – go up Wagonga Inlet in an oyster punt!

Cooking Demonstrations

2018 Chefs TBC! This year, Australia’s Oyster Coast brought Colin Barker, the Executive chef from The Boathouse in Sydney to headline the cooking demo. We were excited to see the recipes and techniques Colin show us – The Boathouse being without doubt one of the best oyster restaurants in the country.

We also had on board none other than chef Dave Campbell of Wharf Rd, Nowra demonstrating his craft. With intimate knowledge of the area, Dave will be chaperoning Colin and numerous representatives from the media – helping us showcase the region and it’s fantastic oysters to a much broader audience.

About Colin Barker:

“Award-winning chef Colin Barker, first joined The Boathouse in 2007 as Senior Sous Chef. Early in his career, Colin worked with Liam Tomlin at Banc before winning the NSW Lexus Young Chef of the Year Award in 2005. He then worked alongside Warren Turnbull of Assiette, then spent time in the UK as Senior Chef de Partie under the guidance of Brett Grahame at The Ledbury, a one-Michelin Star restaurant in London’s Notting Hill. A keen fisherman, Colin has a passion for seafood and enjoys seeking out the more unusual species of fish, preparing them in unique combinations with seasonal ingredients.”

Shucking Comp

Have you mastered the art of oyster shucking? Why not enter the competition and be judged on your skills! You’ve got a chance to win great prizes up to $500 and hold the perpetual trophy for the year! Always a lot of fun, be sure not to miss this event as an entrant or spectator.

Prizes – 1st $500 Cash, Perpetual Trophy & Gold Medal, 2nd $350 Cash & Silver Medal, 3rd $200 Cash & Silver Medal – Prizes will be presented immediately after the final. Perpetual Trophy will need to be returned for 2018.