02/08/2026
Did you know Australia has more than one native oyster species?
Meet the Angasi Oyster (Ostrea angasi), also known to some as the Australian Flat Oyster.
They are typically grown in estuarine farms across southern Australia, with spat sourced from hatcheries before being placed on the seabed or in baskets and mesh trays on longlines. Over several years, they are left to mature in these coastal waters, developing their size and flavour before being carefully hand-harvested.
Found throughout southern Australia, Angasi oysters are Australia’s largest native oyster species. They grow slowly over several years, developing a rich, creamy texture and a bold, gamey flavour with deep earthy and mineral notes.
Unlike the sweet, complex flavour of Sydney Rock Oysters, Angasi oysters have a much more robust taste that tends to divide opinion. Some oyster lovers can’t get enough of them, while others prefer the cleaner, sweeter flavour of a Sydney Rock Oyster.
That’s the beauty of oysters—every species offers a completely different tasting experience.
We actually started growing Angasi oysters 2 years ago. Unfortunately, we lost all 120,000 of them during the heavy rain and flooding last year. The real truth and volatility of Oyster farming
Since then, many of our customers have been asking if we’d be bringing them back. Last week, Deb waved her magic wand and organised a shipment through one of our trusted suppliers—the same supplier we use whenever the Hawkesbury River is closed to harvest.
We’re now selling Angasi oysters in half dozens while stocks last.
Have you tried an Angasi oyster?
We’d love to hear what you think.
