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Tucked away in a peaceful bay behind Five Mile Beach in Tasmania's south east, the Pittwater catchment is well-established, growing the first Pacific Oysters in Australia in 1946.
Oysters from Pittwater have their annual spawning earlier than other oyster farms in Tasmania and normally peak in condition between August and January. Good numbers of non-spawning triploid oysters have also been sown down, enabling production year-round.
A very mild level of saltiness contrasts distinctly with the high-level of sweetness coming through on the front of the palate in the Pittwater oyster. An almost indiscernible bitterness balances the sweetness in the mouth; combining to deliver a lovely umami balance in the first few seconds of tasting this oyster. With a pliant softness and tenderness, the texture is smooth and silky with a mildly earthy & organic finish with hints of green melons, seagrass & cucumber.
Pittwater Image Gallery
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