New native seafood – the Broken Bay Akoya pearl oyster
Recently we were treated to what can only be described as a perfect day on the Central Coast. An experience like none other on the waters to our south at Broken Bay Pearl Farm, Pearls of Australia. Well renowned for producing some of the world’s finest Akoya pearls from their native species, the pearl oysters have unassumingly been growing on the farm for the past twenty years.
Our perfect day with Broken Bay Pearl Farm? A tour along the Dyarubbin (the Hawkesbury River) learning about pearl farming from and listening to stories passed down from the traditional Custodians. Sipping on Pearl Gin by Distillery Botanica in Erina and attending the launch of a rare treat from these oysters that will soon be available as a new seafood delicacy – the Broken Bay Akoya pearl oyster. With a eperfectly curated menu by Saddles Mount White Chef Kodi Southgate and Tristan Fraser.
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Broken Bay Akoya Pearl Oyster Launches New Seafood
Broken Bay Pearl Farm has always been about curating immersive customer experiences. The launch of the local Akoya pearl oysters to the seafood and restaurant industry offers another layer to the already successful venture. Not to mention an exciting and new pearling business model. Alongside tourism and education now – taste experiences will be on offer for local and visitors alike.
Farming of the delicious Broken Bay Akoyas is already underway; however, supply will be very limited initially as Broken Bay Pearl Farm works towards rapid expansion to meet a predicted uptake in demand. Like the Sydney Rock Oyster, Broken Bay Akoya can be eaten raw and whole. At the launch of this new native seafood, hosted at Saddles Mount White we were treated to a diverse menu which incorporated the various styles in which it can be served. With a flavour profile all of its own, it has been described as stronger than the very subtle ‘Pearl Meat’.
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Company owner, James Brown is a third-generation pearl farmer commented: “Bringing this new seafood product to market enhanced both of these core aspects of our business” said James. “Oyster farming is now widely recognised as not just sustainable but truly regenerative in its effect on the surrounding environment and our pearl oyster farming is just an extension of that. This will allow us to continue to grow our NSW pearl farms, contributing positive restorative ecosystem services to the surrounding marine environment, and new jobs to the area.”
Working very closely with the NSW Food Authority and the Department of Primary Industries, James is certain that “without such great support, this new product may still not be available for a long time yet.”
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Broken Bay Pearl Farm is looking to work with a select number of established and hand-picked restaurants and chefs to introduce this entirely new seafood product on their menus. The first restaurant to serve the Akoya pearl oyster is Saddles at Mt White. Only a ten minute drive from the Broken Bay Pearl Farm it makes for the perfect combo to make a full day out and have your very own perfect day on the Central Coast like we did. We cannot recommend the exprience enough!
“It’s exciting to work with the Akoya pearl oyster, which is a relatively new food item in NSW, and lucky for us – found locally. The Akoya has a rather intriguing taste, with the creamy finish of a Sydney Rock oyster but the texture more like a mussel, so you basically get the best of both worlds when consuming this oyster,” said Saddles’ Head Chef, Kodi Southgate,
Learn more about Broken Bay Pearl Farm here. Plus the added bonus for our Coasties Card members is that you get a pretty neat disocunt off their tours during the week. See deal here.
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Congratulation!