Noel Baggaley at his oyster lease on the Brunswick River. PHOTO: KATE O’NEILL
Noel Baggaley at his oyster lease on the Brunswick River. PHOTO: KATE O’NEILL

Noel a shucker for oysters for 40 years

OYSTERS. You either love eating them with a passion or shudder at the very idea.

Noel Baggaley, a local oyster farmer of 40 years and confirmed oyster lover, says it can often take a few attempts to get used to the texture and flavour, but once you're converted you'll never go back.

"I remember talking to (chef) Matt Moran, who said the first time he ate an oyster was on his grandfather's lease and he hated the taste," says Noel.

"He said, being a chef, he had to like oysters, so his grandfather said to him 'you eat one oyster a day for ten days and at the end of that tenth day, you'll be saying where's the next one?'"

For those like Matt who persist, there are plenty of rewards to be had, not least the incredible flavour.

"It's a metallic, mineral taste and there's a very strong after-flavour," says Noel.

"You'll still have the flavour in your mouth up to an hour after you've eaten an oyster - it just lingers with you that long."

Good eating and good for you


The oyster also has a whole host of remarkable health benefits, including extremely high levels of immune-boosting zinc - a mineral many Australians are lacking - plus iodine, selenium, iron and omega 3 fatty acids.

Noels raises his Sydney rock oysters - renowned as one of the best tasting in the world - locally in the Brunswick River, finishes them off in the Tweed River, and then sells them fresh at local farmers' markets.

He says oysters take on the flavour of the water they're grown in, and those from our warm waters have a sweeter flavour than those that grow further south.

For oyster connoisseurs like Noel, they're best as is - straight from the shell - but he says a little citrus works wonderfully too.

"One of the best complements to the oysters is the Australian native finger lime. They are perfect with oysters," says Noel. "It doesn't mask the flavour of the oyster, it just enhances it."


For real newbies, however, cooked oysters can be a good introduction.

"If you are really hesitant, you can cook them kilpatrick, mornay, or something similar to that," says Noel.

Find Noel's Brunswick Seed Oysters at the New Brighton and Mullumbimby farmers' markets


Photo: Rob Wright
Photo: Rob Wright Rob Wright

RECIPE: Outback oysters


* 12 Brunswick Seed Oysters in the shell

* 2 heaped tbspn Outback Dukkah*

* 1 heaped tbspn grated cheddar cheese

* Rock salt, medium ground


Mix the Outback Dukkah* with the grated cheddar cheese and top each freshly-shucked oyster with two teaspoonfuls of the mixture. Sprinkle with a little salt. Heat under a salamander or grill to melt the cheese and serve.

* Outback Dukkah is a blend of toasted nuts, wattleseeds, bush tomatoes, sunflower seeds, sesame seeds and spices, available from the Playing With Fire native food stall at Mullumbimby Farmers' Market.

Recipe courtesy of Rebecca Barnes, from Playing With Fire

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