As avid seafood fans, we’ve always dreamt of having fresh oysters right off the seabed. Last weekend, our dreams came true onboard the Shuckle Ferry when we went on NZ’s only oyster farm tour.
Steering our little boat through the Mahurangi Harbour was Phil, with 13 years of experience working on a superyacht around the world before starting his own oyster farm 5 years ago. Luckily for us oyster lovers, he is now the owner of Matakana River Tours, showing us a glimpse of what goes on behind the scenes leading up to those beautifully arranged, cleanly shucked plump oysters being served on our restaurant tables.
The two-hour tour departs from Scotts Landing, about an hour’s drive from central Auckland. There was plenty of space between the 6 of us and Phil, as we cruised to the centre of an oyster farm before Phil started explaining to us how pacific oysters are farmed and grown right there. The Mahurangi Harbour has a historic significance as a site discovered by early European settlers – but is also considered the birthplace of commercial oyster farming in New Zealand. Initially, rock oysters were the only native species. It turns out that pacific oysters were accidentally brought to New Zealand when the Auckland Harbour Bridge was shipped over from Japan, hitching a ride on the barges that towed the bridge pieces slowly – not unlike how they are grown today, latching on as baby oysters to wooden sticks laid out by the farmers. With a shorter lifecycle (1 year to maturity for pacific oysters vs 3 years for rock oysters), it became a popular choice for local farmers and NZ grown oysters today are shipped to chefs and connoisseurs around the world.
Once our appetite had been whetted by Phil’s oyster tales, it was time for him to don his waders and boots before jumping into the water to collect the delicious gems from the water. We could eat as many as we wanted – on the condition that we shuck it ourselves – although by my 20th piece I was already becoming pretty skilled. Phil even switched on the BBQ and grilled a few dozens complete with melted garlic butter to go with – in addition to tabasco, lemons and shallot mignonette. Paired with chilled white wine, of course.
The NZ Oyster Farm Tour can be booked at www.oysterfarmtours.co.nz for $95/adult on alternate weekends.