These drawings of oysters were made in 1891 and where originally published in the November 7th edition of the 'Illustrated Australian Newspaper' under the title, "The oysters friends and enemies". They show the young spat of the oysters, presumably Sydney Rock Oysters, as well as some of the organisms found inside of the oysters.

In this video we demonstrate how to shuck an oyster. We are using our R Murphy Wellfleet Oyster Knife, which can be used to open almost any kind of oyster.

The New South Wales Department of Primary Industries, in Australia, has banned all forms of fishing in Fullerton Cove following the discovery of a suspected carcinogen, perfluorooctane sulfonate, in prawns and fish. This is the story of some affected locals.

This app will keep you up to date with how we are progressing in September.

It will also make sure you are one of the first to get your hands on half a dozen oysters, a hand made oyster knife and put your name on the list for a copy of the film once we have finished it - whats even better is that this is available in Australia and the USA thanks to Merimbula Gourmet Oysters and Bluff Hill Cove Oysters.

Just one of the rewards on hand for your support.

Pambula Oyster Co. which recently won a gold medal at the 2016 Australian Food Awards (AFA) for its Sydney Rock Oysters, an impressive achievement for people who have been farming oysters for less than three years.

Keeping natural waterways clean is important not only for preserving their ecosystems and the environment as a whole, but also for ensuring that people have healthy surroundings. These small creatures are pretty incredible, and there are a few ways you can help oysters clean up rivers and waterways.

A study has indicated that a change in temperature of just 2 degrees celsius could make mussels, oysters and other popular shellfish too poisonous for humans to eat.

Climate change models predict that sea temperatures will rise significantly in the next century, causing massive disruption to marine habitats.

In these areas, rainfall is also predicted to increase, reducing the salt concentration of the surface layer of the sea.

“Santa Catarina has the best oysters because of the cold sea current coming in from southern Brazil and Patagonia,” explains Tuscan-born chef Paolo Lavezzini, who helms the kitchen at the popular Fasano Al Mare restaurant in Rio de Janeiro. “The lower temperature contributes to the growth of succulent, tasty, and iodized oysters, which really maintain the flavor of the ocean.”

“Rather than bombarding the audience with facts and figures, Oyster will present its audience with a story, a landscape, an environment and will follow the Boytons as they face practical, ethical and personal decisions about things that matter to them,” Mr Beamish said. 

Why are the oceans becoming more acidic and how does that threaten biodiversity? Human activities produce excessive carbon dioxide and much of it is absorbed by the oceans, where it is converted to an acid.

Like some sort of permanent oysternami. There were up to 300 of the bastards per square metre. Now it’s thought that there are around 500 tons of Pacific Oysters breeding in the area, all roughly the size of an average person’s hand.

"One can almost imagine the beer as the knife that cracks the oyster open – there seems to be a primal connection between them. The flavour of the oyster is magically magnified and fills the senses" - Garret Oliver, The Brewmaster’s Table