The award-winning Narooma Oyster Festival is back on April 30 and May 1, showcasing a top line-up of chefs, oyster farmers and producers.
Held in the stunning surrounds of Wagonga Inlet, Narooma, head down to the South Coast for a beautiful weekend experiencing some of the best oysters Australia has to offer and amazing produce from the region.
This year, the Festival’s cooking program is a must-see experience, celebrating the relationship between producer and chef, matching local producers with some of the country’s most respected chefs, including Sean Connolly from The Morrison Bar & Oyster Room in Sydney, The Balcony Bar and Oyster Co in Byron Bay, Sean’s Kitchen in Adelaide and more!
“It’s incredibly exciting to be able to attract chefs with an international profile like Sean and confirms that the Festival has come a long way from the small community-run oyster festival it was a decade ago,” says Chair of Narooma Rocks, Cath Peachy.
Included in the program is the opportunity to taste oysters from six local estuaries and indulge in regional wine, craft beer and produce from a huge variety of food stalls, while enjoying live music. Attendees can also expect to see festival favourites such as the shucking competition, oyster masterclass and fireworks. Plus, a new addition, collaborating with River of Art, the region’s other hallmark event, to grow the Festival’s art precinct. There will be live paintings of murals, cultural dancing and an Arts Alley.
All tickets must be pre-purchased on the Festival’s website.
