THIRTY THREE DEGREES

What’s so wonderful about these oysters?

They thrive in just 41 locations, including the pristine waters of Wallis Lake, and are grown by Sydney rock oyster collective East 33 (east33.sydney), a group of farmers that holds some of the oldest, most established oyster leases in the country. The flesh of these bivalves is sweet and firm with beautiful clarity of flavour, chased by the briny taste of the sea. They’re in a class of their own.

Take a punt. Yes, an actual punt.

All aboard The Oyster Catcher, which sets off from and returns to Thirty Three Degrees, the collective’s restaurant HQ at Tuncurry. On this new tour, you’ll meet local farmers who have been growing oysters for four generations. One of them will even act as tour guide, showing you the waterways of Wallis Lake (some of the calmest, clearest water on the NSW coast) and working farms, and explaining just how an oyster is grown and harvested. The boat ride alone is worth the price of admission.

What’s the deal?

The $500 Shellar Door Experience takes two hours and includes an indulgent three-course lunch with matching wines at Thirty Three Degrees. Not only do you get to spend a couple of hours messing about on the punt, you’ll also learn to shuck oysters (and get to wash them down with a glass of bubbly). Plus, you’ll discover handy oystering terms such as “seed” and “spat” – excellent lingo to regale your friends with when you whip out a dozen oysters at your next dinner party.

How to get there.

It’s a 3.5-hour drive from the Sydney CBD or you can arrange to arrive via seaplane from Sydney’s Rose Bay in an hour. Make a weekend of it at Swell at Blueys (swellatblueys.com.au), a luxury beachfront stay 30 minutes from Tuncurry.