Oysters grow by filtering nutrients from the water, attaching themselves to a hard surface, and developing their shells over time. They thrive in clean, nutrient-rich waters and are often farmed in estuaries or coastal areas where conditions are optimal for their growth.

To open oysters without an oyster knife, use a flat-head screwdriver or a butter knife. Insert the tool into the hinge of the oyster, twist gently to pop it open, and then slide the tool along the top shell to sever the muscle. For more seafood tools and fresh oysters, visit our product page.

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Yes, oysters are healthy as they are rich in essential nutrients like zinc, vitamin B12, and omega-3 fatty acids, which support immune function, brain health, and heart health. They are also low in calories and high in protein, making them a nutritious choice for a balanced diet.

Oysters can be frozen for up to three months while maintaining their quality. Ensure they are stored in an airtight container or vacuum-sealed to prevent freezer burn and preserve their flavour.

The best oysters in Australia are often considered to be the Sydney Rock Oysters, known for their rich, creamy flavour and unique mineral taste.

A popular accompaniment to oysters is a mignonette sauce, which enhances their flavour with a tangy and slightly spicy profile. Additionally, a crisp white wine or Champagne pairs excellently, complementing the briny taste of the oysters.

Yes, Kilpatrick oysters are cooked. They are typically topped with ingredients like bacon and Worcestershire sauce, then grilled or broiled until the toppings are crispy.

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