Sean McConnell shares the love in Canberra…
There’s only a handful of restaurants in the ACT serving these oysters from Moonlight Flat, an oyster lease on the Clyde River, Batemans Bay, run by all-round-good-guy Steve Feletti. Bar Rochford also has a killer wine list.
Sean McConnell, head chef, Hotel Hotel, Canberra, in the Sydney Morning Herald, 3 June 2017
“Cowra oyster grower cultivates an unexpected ‘sensory thunderbolt’ French wine match”
ABC journalist Peta Doherty interviewed Steve Feletti on ABC Radio’s The Country Hour, broadcast 7 February 2017.
To read the full story go the the ABC website at this link.
Photo by Peta Doherty, ABC Radio
Petite Clairs “so special”
Here’s what a leading one hat seafood restaurant in Sydney told us this week: “Petite Clairs this week were UNBELIEVABLE, so special, everyone loved them and so many comments. Thank you…maybe next week we could go to 20 dozen? Thanks, Steve” (Jan 2017)
Australian Gourmet Traveller writes about Saint Peter, Paddington, Sydney
“The salty smack of Petit Clair de Lune oysters with a half-bottle of oysterman Steve Feletti’s Borrowed Cuttings picpoul and some fine and honeyed Berkelo sourdough and cultured butter. Charry herring contrasted with the freshness of a parsley salad. Pale chopped albacore, raw and shining with citrus on crisps of bread. Lush rillettes of ocean trout hidden under rounds of radish. The pleasures of seafood at Saint Peter are great and they are many.” (2016)
Another happy customer…
To the Team at Moonlight Flat Oysters,
Thank you very much for making my wife’s day yesterday. Every now and then we are lucky enough to enjoy a meal at the Boathouse on Blackwattle Bay and yesterday was one of those occasions. To our great delight this time was the first we were also lucky enough to enjoy our favourite wine pairing with great oysters.
We travelled to the Languedoc region four years ago, had many an afternoon lunch of oysters and a beautiful white wine we had not heard of before, Piquepoul. After a little research we became aware of what you guys were up to at Cowra and so our wait started for your product. We were both delighted to finally see the Piquepoul available and to enjoy it with some of your fantastic Moonlight en Surface and Label Rouge oysters (we have previously had the Rusty Wire and Clair de Lune – an absolute favourite).
Thank you again, we eagerly await our next trip the Boathouse, some great oysters and of course that fantastic Piquepoul.
State Winner in delicious.Magazine awards
The 2016 delicious. Magazine Produce Awards have been announced and we are proud to announce that our Moonlight Kiss Sydney rock oysters have been a winner in the 2016 State Winners ‘From the Sea’ category.
The 2016 delicious. Produce Awards saw a new approach to the Awards’ nomination process with the country’s top chefs and restaurateurs asked to nominate the passionate producers they work so closely with. The awards are the result of the delicious. Produce Awards State Judges meeting tasting their way through the crop of nominees in the Earth, Dairy, Paddock and Sea categories. The State Winners will now progress to the national judging phase.
delicious. Editor-in-chief Kerrie McCallum said: “Australia’s produce, producers and chefs are globally renowned for excellence. Opening nominations in 2016 exclusively to the country’s leading industry experts has meant the calibre of entries this year is unprecedented in terms of quality and innovation, including some really exciting new producers we haven’t seen on the Produce Awards stage before.
The State Winners are blind-tasted by a national panel of judges who decide the overall category winners, revealed at a special event in Sydney on September 12 2016.
The Art of the Freshly Shucked Oyster
In Broadsheet, Chris Watson talks about oysters – and how to open them.
“I’ve been opening oysters almost as long as I’ve been cooking,” smiles the chef. “When I started working with [business partner] Andrew McConnell at Circa, we served oysters from Steve Feletti of Moonlight Flat Oysters in Batemans Bay. I’ve continued serving oysters at every place since then, but particularly at Cutler & Co. we served up to six types at any one time – that’s a big selection.”
For the full story on Broadsheet go to this link.
A guide to oysters in Sydney
The Urban List has published an article about Sydney’s best oysters and our good friends at The Boathouse on Blackwattle Bay head the list, and our Moonlight Flat Angasi oysters get a mention! Read the full article on The Urban List.
Farmer’s shuck tactics for the perfect wine
“Picpoul de pinet is not one of France’s most characterful wines, but like many crisp, high-acid, low-fruit whites it goes well with food. While fruitier wines tend to dominate food, this kind of wine allows food to be the hero.”
“Fast forward 20 years and Batemans Bay oyster grower Steve Feletti, of the Moonlight Flat Oyster Company, has just planted on his farm at Cowra what he thinks are Australia’s first piquepoul blanc vines…”
Click here to read the rest of Huon Hooke’s article in Good Food about our picpoul blanc vines.
Our Australian Oyster Coast export venture
Moonlight Flat Oysters has joined forces with other NSW South Coast oyster farmers, under the name Australian Oyster Coast, in order to make inroads into lucrative Asian markets. After infiltrating the markets of Singapore and Hong Kong earlier this year we tentatively started exporting to Guangzhou and quickly found an insatiable appetite for our goods.
China’s increasingly sophisticated consumers like fresh, good-quality food with an exotic provenance and Oyster Coast produce fits the bill.
Piquepoul and the oyster man
“Pairing wine with fresh-shucked oysters can be a challenge, but a local lover of both may have the answer”. Read Chris Shanahan’s article about our piquepoul grape venture at this link.