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 […]
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 […]
Clayton Wells’ Tiger Prawn & Guanciale Skewers With Smoked Rosemary
Smokey skewers, made for sharing Merivale Executive Chef Clayton Wells brought serious flavour to the 2025 Narooma Betta Home Living Cooking Demonstrations with his Tiger Prawn & Guanciale Skewers, served on a bed of fragrant smoked rosemary. Known for his inventive, produce-driven dishes at top venues like Narooma’s Quarterdeck, Lynch’s and Queen Chow, Clayton’s recipe […]
Mr Bold’s Abalone & Mushroom Dumplings
A Bold take on Narooma’s bounty For more than a decade, Narooma’s fresh, local seafood and produce have been championed by Alan Newbold, his wife Kim and the team at Mr Bold’s Catering Co. Their cafe, Mr Bold Next Door is an oasis, serving fabulous coffee, small bites, their famous Wednesday lunches, take home meals […]
Rock Oysters with Chef Hao Chen, Raku Dining
A master with the sushi blade Hao Chen, a Shanghai native, abandoned a future in computer science to chase his dream to become a sushi chef. He is now a master with the sushi blade and his Canberra restaurant Raku Dining has earned, and kept, several chefs hats. He says his journey is ongoing. We […]
Al Brown’s Raw Kingfish with Oyster Cream, Apple and Lemon Oil
A luxe take on fresh simplicity Fresh, sustainable seafood, treated simply is Al Brown’s calling card. The New Zealand chef and restauranteur knows how to be indulgent though, and in this recipe the oyster cream, apple syrup and lemon oil create a visual treat that celebrates the kingfish cubes. Our only advice? Buy at a […]
Kingfish Sashimi with Yuzu Truffle Dressing with Raku Dining
A master with the sushi blade Hao Chen, a Shanghai native, abandoned a future in computer science to chase his dream to become a sushi chef. He is now a master with the sushi blade and his Canberra restaurant Raku Dining has earned, and kept, several chefs hats. He says his journey is ongoing. We […]