There’s knowing you love oysters, and then there’s really knowing oysters.
This year, the Narooma Oyster Festival is offering something a little special – two extraordinary experiences that together take you on the complete journey, from masterclass tasting to shucking like a pro. And the best part? You can do them both in under two hours on Saturday May 2.
Train your tastebuds
This is not your average oyster tasting. The Sydney Royal Ultimate Oyster Experience is our signature masterclass, hosted by two of Australia’s most respected voices in the oyster world.
John Susman AM has spent a lifetime championing the Rock Oyster. As Australia’s eminent oyster sommelier and Sydney Royal Fine Food Chief of Judges, John has an almost supernatural ability to define merroir, the taste of place, sometimes by sight alone.
Joining him is 2026 Champion Medallist Adi Pinkerton of Sand in Groove Oysters, bringing the grower’s perspective and a deep, hands-on understanding of what makes each estuary unique.
Together, John and Adi will guide you through tastings across multiple estuaries, comparing award-winning Rock Oysters alongside Australia’s lesser-known native Angasi and the more well known Pacific, three species, each with its own character and story. You’ll discover how environment, cultivation and season shape flavour, texture, colour and shell, and why no two Rock Oysters ever taste quite the same.
By the time you leave, you’ll have the language and the knowledge of someone who truly understands what’s in the shell.
Masterclasses are ticketed at $140 and run for 45 minutes. The experience includes include Rock, Angasi and Pacific Oysters, a glass of sparkling Glandore Chloe Blanc de Blancs on arrival, and award-winning NSW wines from the Sydney Royal Fine Food Show throughout the tasting. Plus you’ll receive a copy of our book ‘Oysters for all Seasons’ to take home.
Then Get Your Hands Dirty
Fresh from your tasting, it’s time to get hands-on with Master the Shuck, an intimate class led by James Wheeler of Wheelers Oyster Farm on Merimbula Lake. As a key supplier to Josh Niland’s renowned Saint Peter Seafood Restaurant in Paddington and Niel Perry’s Margarets Double Bay, James knows a thing or two about growing a perfect oyster, and he’s here to show you how to open one.
In a small group setting, James will walk you through the tools, the technique and the rhythm of shucking a Rock Oyster cleanly, confidently and safely. It’s practical, it’s fun, and it’s a life skill that will stay with you long after the Festival is over. Every dinner party from here on in just got a lot more impressive.
Classes are ticketed at $65 and run for 30 minutes. This experience includes Rock Oysters, a shucking knife to keep and a glass of Glandore Chloe Blanc de Blancs or Breakwall Brewing Co craft beer. Places are limited, so book your seat now for 2pm, 3pm or 4pm on Saturday, May 2.
