Ben Cameron holds up a big metal pot with a layer of brownish sand at the bottom. We peer at it curiously.
“That’s about 250,000 baby oysters”, he says.
The group is momentarily speechless. It’s understandably a mouthful – or more – to take in.
This is how baby oysters start off in the world. And at least half of all oysters produced in Australia come from Cameron’s Oysters, one of only two commercial hatcheries in Australia.
Murdoch Market Update Oranges & juicing fruits are excellent at the moment Cucumbers; Lebanese and telegraph are both high in price Cumquats have popped up Murdoch Produce has created a full Market Update for a great insight to what’s in this week Spotlight….Avocado Fact Currently Avocado orchards are found in Queensland, New South Wales, South […]
Written by Lilani Goonesena. We peered over the fence and 50 pairs of eyes peered unblinkingly back at us. Long white noses and alert ears protruded from fat, fluffy, well-rounded bodies. Baaa. It was a herd of extremely photogenic Coopworth sheep (see below) at Cloudy Bay Homestead. These sheep were nicely rounded not because they […]
Written by Lilani Goonesena Ben Cameron holds up a big metal pot with a layer of brownish sand at the bottom. We peer at it curiously. “That’s about 250,000 baby oysters”, he says. The group is momentarily speechless. It’s understandably a mouthful – or more – to take in. This is how baby oysters start […]
See other INSIDER KNOWLEDGE posts: ACT, NSW, NT, QLD, SA, TAS, VIC, WA Here at appetite for excellence we’re often asked by both foodies, and the culinary industry, for recommendations on where to get the best meals, drinks and produce. So who better to provide the inside scoop than our very own past and present […]
Its been a great year for young talented waiters, chefs and restaurateurs in Australia for 2014. Tonight the industry is coming together to celebrate these amazing young people at the annual Awards Evening being held at Stokehouse City in the heart of Melbourne. Since having to write their applications earlier this year to multiple rounds […]
Not only is Andrew Cameron, mixologist… he is also a micro biologist and has an innate understanding of why flavours work so well together. He specialises in food & cocktail innovation, creating two original cocktails for our awards night incorporating Sanpellegrino juices and Vermut Negre. Check out what he and his partner in ‘cocktail creation’ […]