If you are a fan of oysters then you may want to get yourself to Barilla Bay.
Barilla Bay Oysters was established in 1980 by the Forrest family, who chose the location for its water quality, tidal water replacement and proximity to the airport. Not satisfied with the farming methods then being used and the irregular quality of the oysters being produced, the family set about developing new methods of cultivation, some of which are today used across Australia.
In 1992, they opened their farm shop and began selling direct to the public. Customers can watch their oysters being opened, fresh from the water.
They sell oysters on the half shell or live and unopened. They are packed in polystyrene containers in enviro-freeze, an artificial, non-leaking ice. There’s a delicious range of sauces to accompany your oysters, as well as Tasmanian cheese and wines, pates, pickles, condiments, honey and other fresh seafood. In fact, they offer between 400 and 500 Tasmanian food products. They also offer a mail order service, so if you can’t get to the source you can still enjoy a supply of their succulent foods.
One of Barilla Bay’s popular recipes for oyster preparation is:
Battered Tassie oysters
24 Barilla Bay oysters, drained
¾ cup plain flour
1 cup Tasmanian beer
2 tablespoons lemon juice
Flour for tossing oysters in
Heat oil in deep fryer. Sift flour, slowly add beer and stir briskly until smooth. Add lemon juice. Toss drained oysters in flour. Coat each one with batter and fry in lots of about six. Drain on paper towelling. Keep warm while cooking next batch. Serve on a bed of hot shoestring chips with warmed seafood sauce.
Sauce: combine ½ cup mayonnaise, ½ cup cream, three tablespoons chopped parsley and a few drops of Tabasco.