Keep them in a breathable container (no airtight lids!) in the fridge at 5°C, covered with a damp cloth. Never store them in fresh water—it’ll kill them!

Live oysters can last up to 9 days from harvest if stored properly, but for the best taste, we recommend enjoying them within 1-3 days from pick-up.

Give it a light tap—if it sounds hollow, it's wide open, it's warm, or it smells funky—toss it!

Use a proper oyster knife and a glove, or folded tea-towel, for grip. Insert the knife in the right hand side at "2'o'clock", or at the hinge, twist gently, and pop it open—then slide the knife under the muscle to free it.

Give the shells a nice rinse under cold running water to make sure you don't contaminate the meat when you shuck them. Once shucked, you can rinse them if you like to get rid of any excess shell, but you're washing away a lot of the flavour. Get good at shucking to preserve the beautiful regional seawater inside!

All our oysters are grown in the pristine waters of Eyre Peninsula, South Australia—one of the best oyster-growing regions in the world!

Absolutely. Oysters are one of the most sustainable seafood choices—they filter water, improve marine ecosystems, and require no artificial feed. Our farming practices ensure minimal environmental impact while supporting local communities.

Yes! Oysters are nature’s water purifiers—each one can filter huge amounts of water daily, improving clarity and removing excess nutrients that can harm marine life.

Chew it! That’s how you get the full flavour experience—sweet, salty, umami, and all the delicious briny goodness.

Champagne is the classic match, but crisp white wines, gin & tonics, and even a cold stout pair beautifully.

We’ll let you be the judge! But oysters are packed with zinc, which is great for energy, mood, and general vibes—so maybe Casanova was onto something…