There’s a funny thing about oysters.

Most people treat them like an event — something you order when you’re out, or bring out when there’s a reason to celebrate.

But the people who actually get the most out of oysters don’t think like that at all.

Oysters look simple on the plate — a shell, a squeeze of lemon, a moment with friends. But oysters aren’t just “picked and packed”. They’re a live, temperature-sensitive product that moves through one of the most tightly controlled food chains...

Every February, when the water softens and the sunsets linger just a little longer, the ocean plays host to an old and secret tradition — Cupid’s Oyster Experience.

Ever heard someone say “don’t buy oysters in summer”, you’re not alone. For decades, oyster lovers have side‑eyed warm weather for one big reason.

This Christmas, something curious stirred in the waters of the Eyre Peninsula.

Todd brings serious firepower to our kitchen, backed by over 20 years of culinary experience across Australia and a deep passion for bold, diverse flavours.