The Moonlight Flat Oysters story...
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Young Gun Chefs
ABOUT OUR BRANDS
Stephen Nairn heads up the kitchen at this new venue. Sourcing the very best seasonal ingredients from local producers and growers, Stephen creates and develops dishes for a European brasserie-style menu. Stephen’s classical approach to cooking will result in a bistro menu punctuated by familiar, comforting dishes made from seasonal local produce at peak readiness.
Omnia Bistro and Bar
23-25 Toorak Road
Tel 03 8080 8080
The pearly question: Should you buy shucked or unshucked oysters?
Senior Journalist Julie Power interviewed me for an article published in the Sydney Morning Herald on 23 December 2018 – “The pearly question: Should you buy shucked or unshucked oysters?”. And you can probably imagine how I answered that…
“An oyster is a live fish posing as a rock,” said oyster farmer Steve Feletti quoting an old French saying. “Until you flip that lid, that fish is alive,” said Mr Feletti, who owns Moonlight Flat Oysters, while opening some of his company’s Sydney rock oysters at Canberra restaurant Monster Salon.
“To many buyers, pre-shucked oysters are a little more expensive but worth the convenience. But to increasing numbers of oyster purists like Mr Feletti and restaurateurs like Saint Peter’s Joshua Niland, pre-shucking is an abomination, drying out the oysters, and increasing the chances that buyers will get sick eating one past its prime.”
You can read the full article on the SMH website at this link.
Close to Sydney, for guests and visitors, a great new venue that serves Moonlight Flat Oysters. What could be better…a few days out of the city for a break, or a business conference…plus fine dining with the best oysters on the NSW South Coast.
31 Shoalhaven Street, Kiama NSW 2533
Telephone: (02) 4230 7500
Thomas Beecher has written an article in Broadsheet which he says is “Everything you need to know to enjoy this salty treasure of a mollusc – including why you should never swallow them whole.”
He interviewed me for the article…”One big concern for Feletti is that unlike in France and other countries where it’s illegal to do so, a large portion of oysters in Australia are sold pre-shucked, which is a massive no-no, he says. Pre-shucking diminishes flavour and raises the risk of food poisoning.”
Read the full article on Broadsheet at this link.