NSW Tourism Awards: A win for Rock Oyster Country!
Eurobodalla Mayor Mat Hatcher, Ben & Kelly Plenty from Foxdog Distillery, Kalina Koloff Chair of Destination Southern NSW, Narooma Rocks Marketing and Comms Manager Sarah Chenhall, Destination Southern NSW Industry Manager Jenny Robb and Destination Southern NSW Director Sarah McDougall. Eurobodalla and the South Coast were on show at the NSW Tourism Awards on November […]
We’re finalists in the NSW Tourism Awards!
We’ve got some wonderful news to share – the Narooma Oyster Festival has been named a finalist in the 2025 NSW Tourism Awards! What started 17 years ago as a small gathering has grown into one of New South Wales’ largest marquee food and drink festivals. At its heart is the Rock Oyster and its […]
Have you had the Ultimate Oyster Experience?
Every rock oyster tells a story. Describing it is a language of love. Cultivation is often a lifelong, intergenerational calling. Its culinary appreciation is a meeting between art and science. Aren’t we fortunate to have such treasures in our midst? Prized for its inherent culinary excellence, nutritional value and celebratory status, the New South Wales’ […]
Merrior of the Rock Oyster
Once you eat the oysters with merroir in mind, and look around to see what that estuary is all about you will see the impact on the flavour. After that you can never go back to simply saying, ‘I’ll have an oyster thanks’. Like many in the food world, John Susman has plenty of opinions. […]
How to Shuck Rock Oysters
Once you learn how, shucking Rock Oysters is surprisingly easy and a lot of fun! Take your time. You might not open 30 oysters in two minutes like the pros, but it is a life skill that means freshly shucked oysters anytime, anywhere. You’ll find ‘whole’ or ‘live’ oysters for sale right across Rock Oyster […]
Kaki Fry with Oroshi Ponzu by Belinda Dorsett, Mossy Group
Crumbed oysters with a daikon, yuzu sauce Local chef Belinda Dorsett is founder of the Mossy Group, a celebrated trio of cafes in Eurobodalla’s most beautiful havens and all destinations in their own right. Whether you’re already a fan or yet to discover her hospitality, try to pay a visit to discover the all-day brunch […]
The Rocktail
A zesty, spicy taste of Rock Oyster Country Crafted by the talented team at Henry Clive Bar, in collaboration with Narooma Rocks and SoHi Spirits, this signature cocktail was created especially for the 2025 Narooma Oyster Festival’s Friday night dinner – Seared & Salty supported by Olsson’s Salt. It’s a zesty, refreshing blend of SoHi […]
Rock Oysters three ways with Analiese Gregory
Oyster Alchemy: Analiese Gregory’s Triple Take Tasmanian chef, author and wild food advocate Analiese Gregory brought her passion and precision to the 2025 Narooma Betta Home Living Cooking Demonstrations with host Courtney Roulston. Armed with a hibachi and a deep love for fire and foraging, she prepared Rock Oysters three ways – showcasing the versatility […]
Al Brown’s recipes for fresh, simple Sashimi
Fresh fish – simple and shared For New Zealand chef, author and restaurateur Al Brown, recipes are like culinary love letters – they are meant to be shared. At the 2025 Narooma Betta Home Living Cooking Demonstrations, he brought that same spirit of generosity to the stage, alongside host Courtney Roulston, and celebrated the beauty […]
Nornie Bero’s Pepperberry Pickled Mackerel with Wattleseed Mustard
Mackerel makes a stunning debut Nornie Bero brings big heart and bold native flavours to every dish she creates. A proud Torres Strait Islander, host of Island Echoes (SBS) and the force behind Melbourne’s beloved Mabu Mabu, Nornie joined the 2025 Narooma Betta Home Living Cooking Demonstrations to share her take on pickled blue mackerel […]