It’s a shellebration
Yeehah – the Mahurangi oyster season is here
If you’ve been counting down the days until the start of this year’s oyster season, you can breathe easy and start shucking.
The time has come to feast again on some of New Zealand’s most delicious oysters grown in the pristine waters of Mahurangi harbour and delivered fresh to your door.
Aw shucks that’s good
We may be biased, but we reckon nothing beats slurping down a plump, creamy, freshly shucked Mahurangi oyster. And if you are yet to experience these delightful, succulent oysters, then you are missing out on one of nature’s greatest offerings.
So, go ahead, indulge.
Good for both you and the environment
Cultivated oysters are a delectable, sustainable, environmentally conscious food choice. They are a complete food, rich in protein, vitamins, minerals, and omega-3 fatty acids, and come elegantly packaged by Mother Nature herself. Enjoying them benefits you and helps save the planet.
What’s the best way to gobble them up?
Personally, I think the best way to eat these delectable bivalves is raw with a hint of lemon juice or our delightful chardonnay vinegar, but oysters are remarkably versatile. Some people prefer the flavour cooking brings out. Baked, fried, or grilled, or in soups, stews and pies the culinary possibilities are virtually endless and the answer very much depends on who you talk to.
A long-standing Australian favourite is oysters Kilpatrick – oysters served in the shell with a tasty topping of Worcestershire sauce and crispy bacon – while others prefer the terrific pairing of oysters and gin. Actually, to be completely truthful it’s Tim and Lucy who really love oysters and gin together. They say the lovely brininess of oysters enhances the juniper flavour of their favourite gin and they love combining gin and in a mignonette to bring out the creaminess of raw oysters on the half shell.
Why aren’t we open year-round?
Oysters thrive in cold waters, reaching peak deliciousness during winter which is why we harvest our naturally caught oysters from April to December. During January to March, oysters can be a little tired breeding, so we leave them undisturbed to rest, recuperate and grow.
Oysters peak over the colder months
So, if you are planning a dinner party, a romantic meal for two, or simply want to treat yourself to a midday snack, you can. With the Mahurangi oyster season underway, there has never been a better time than right now to indulge in some of what we believe are the finest oysters out there.
Whether you are a seasoned oyster connoisseur or a newcomer, Mahurangi oysters are an absolute must-try. So, go ahead, indulge. Your palate, and our planet, will be grateful.
The oyster of choice
Thanks to our careful husbandry and intelligent market selection, our plump Pacific oysters have become the oyster of choice in the Auckland restaurant scene and are exported in large numbers to Pacific Rim countries.
Feel free to contact us directly should you want more information. As a family business, we are very proud of what we produce and sell – and we only sell the best.