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Angasi oyster

Australia's native flat oyster: round, shallow and intense. Expect a big, earthy, mineral flavour with a savoury finish and a firm bite. Divisive, and adored by people who love it.

Tasting notes: Earthy, Mineral, Umami, Firm. Salt: Salty. Texture: Firm.

Grows in Tasmania, Victoria & NSW South Coast (Sheltered bays). Size: Medium, round. Season: Best May–Sep (winter).

Fun fact: Native flat oyster reefs were once widespread around southern Australia and were largely fished out in the 1800s. Restoration projects, including in Port Phillip Bay, are rebuilding them.

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