“Dear Moonlight Flat Oysters…”
‘Dear Moonlight Flat Oysters,
‘I’m a lifelong lover of oysters. I went to the Boathouse on Blackwattle Bay the other day mainly because I wanted a taste test of a few of the best.
‘Yours was definitely the best.
‘Perfect oyster with perfect balance and end taste. Bliss.
‘Thank you for a taste sensation.
‘ST, Earlwood, Sydney’ (Nov 2019)
“As passionate about oysters as any man”
“Steve Feletti’s Moonlight Flat oysters, grown in the Clyde River estuary at Batemans Bay in southern New South Wales, are found in many of Australia’s best restaurants, from Cutler & Co in Melbourne to The Boathouse on Blackwater Bay in Sydney. He’s as passionate about oysters as any man. But Feletti’s love of oysters has been eclipsed lately by his excitement over picpoul, the southern-French white grape said to produce the world’s most oyster-friendly white wine.”
Read the full article in Gourmet Traveller at this link.
Oysters: An Explainer
“Everything you need to know to enjoy this salty treasure of a mollusc – including why you should never swallow them whole.” Great article in The Broadsheet…at this link.
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.
Hugh Allen at Vue de Monde, in Broadsheet
Great article in Broadsheet about Hugh Allen, the new executive chef at Shannon Bennett’s Vue de Monde in Melbourne. “Allen says that while Bennett is still hands on at Vue (he splits his time between Melbourne and Byron Bay), he’s really “more of a mentor” to the young chef. The menu will continue to serve two Vue de Monde stalwarts: Moonlight Flat oysters (with a distinctive lemon husk and lemon myrtle vinaigrette), and Bennett’s chocolate soufflé.” Read the full article at this link. (2019)
Oysters: An Explainer, in Broadsheet
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. (2019)
Searching for love 1
To whom it may concern.
I am from Melbourne and for years have enjoyed your oysters and have told friends that they exceed any oysters I have had from others regions in Australia. I am staying at Lilli Pilli for the next couple of weeks and am hoping that you can tell me where I can purchase your oysters locally to enjoy while I am up here with family. Thank you for producing a truly delicious oyster.
Regards TC (2019)
Searching for love 2
My partner is turning 30 in a couple of weeks, she and I both adore your oysters and are wondering whether it is at all possible to place an order for a small amount – happy to take 5 dozen or so but probably not practical to do so many more. I know you guys supply the best in Aus, so I won’t be surprised if this is not possible but would have been disappointed had we not asked – it’s seems so difficult to buy unshucked oysters! Many thanks in advance for replying, always looking forward to eating