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We’ll be at Hotel Hotel’s Fix and Make Market on Sat 26 Mar 2016, presenting an oyster appreciation and shucking workshop with head chef Dan Flett, alongside Alison Jackson who will show you how to make your own oyster shucker.
The workshop will be from 9 am to 2.30 pm, Nishi Gallery, NewActon, Marcus Clarke Street, Canberra.
Cost is $165 ($115 Concession) includes oysters, oyster shucker making and lunch.
Moonlight Flat Oysters will take up an exclusive invitation by Hotel Hotel Canberra to join their select artisanal suppliers and have a stand at their garden market.
We will have Clair De Lunes together with a tasting cup of picpoul, the amazingly matched wine with oysters.
That was the Manager’s take on our new “double finish” finishing process.
And he’s not wrong, The vivid green, soft, nutrient-rich weed wrap around these Clairs is the pinnacle of what we aim for, adapted from the French “green oyster” finishing technique.
The process involves clever placement of stock in two exact locations in two estuaries with different “merroir”.
The proof speaks for itself. In back-to-back tastings with a control batch the verdict is 100% consistent: different structure, different richer flavor, different colour.
Viva la difference!
Exclusive to Moonlight Flat Oysters.