An oyster experience like no other in the world will be on offer for local families and visitors at this year’s Eat Merimbula, on Sunday, March 9.
Adventurous foodies will be able to slip on a pair of waders and stroll across the shallow bed of Merimbula Lake to a floating table to sample freshly opened oysters, a good local drop and chat with local oyster farmers.
Grower and environmental manager for Bega Coast Oysters, Sue McIntyre challenged foodies to test their palate and pick the best oyster, as each water system has its own nuance.
“We can source oysters from four estuaries across the Bega Valley so people will get to taste the variety of flavour from each estuary,” she said, expertly opening an oyster for fellow organiser Natalie Godward.
“We’ll have oysters from Wapengo, Merimbula, Pambula and Wonboyn and you can be the judge.”
Natalie said the grassy lakefront at Fishpen, is where the skilled hands of local chefs will turn our local produce into an experience to be savoured during the event.
“Our most accomplished local chefs will provide plated premium local fare to tempt you as you walk along the beautiful foreshore,” she said.
“We’ll have up to 20 of our best chefs and food entrepreneurs each creating something special for the day from freshly harvested seafood and salads along with locally bred and raised free range meats and dairy.”
“Think pulled-pork rolls from Quaama, salt and pepper squid from Bermagui, Eden’s mussels and squid, giant seafood paella and native fruit wines.”
“Even the humble sausage sandwich has been given the special treatment with meats from Quaama and home-crafted chutneys.”
Sapphire Coast Tourism’s Anthony Osborne said 3000 or more hungry foodies cleaned out last year’s inaugural event in a matter of hours.
“Last year was the inaugural event and it sold out – people clearly have an appetite for great food in a stellar setting and this year our stall holders are ready for a big day.”
See what’s cooking in the lead up to the festival at Sapphire Coast’s Facebook page.