The Royal Agricultural Society of NSW has crowned Australia’s best Sydney Rock Oysters at the Sydney Royal Aquaculture Competition, with this year’s results producing the highest score of any single oyster exhibit in the competition’s 23-year history.
Long-time exhibitors Tathra Oysters were crowned Champion for the third consecutive year, taking out both Champion Commercial Sydney Rock Oyster supported by the NSW Food Authority, and Champion Boutique Sydney Rock Oyster, a class that was introduced last year to provide an opportunity for smaller boutique-styled farming to be showcased in the competition.
Twenty-four entries, across both classes, were judged by an expert panel, with judges praising the standard of entries.
Sydney Royal Aquaculture chair of judges, John Susman, says the competition provides an opportunity for all producers to showcase their produce and the judging is a positive reflection of how Australian aquaculture is reacting to consumer needs.
“Judges were extremely impressed with the exhibitors’ interpretations of the quality standards that are now being sought by consumers,” he said.
“The industry understands that consistency of size, shape and condition is paramount, and we saw that dedication reflected across the competition.
Closely contested competition
“The standard of entries this year was incredibly high, resulting in a closely contested competition with all judges concurring that the standard was the best they had seen in the history of the event.
“Sydney Royal can be proud of the role it has played in rewarding excellence in aquaculture and subsequently assisting exhibitors in refining the quality of their product.”
Established in 2001, the Sydney Royal Aquaculture Competition provides a platform for quality products to be recognised and helps to maintain high industry standards, ultimately driving the industry forward.
During judging, exhibits are assessed on a 100-point system with points deducted according to an oyster’s uniformity, shape, and presentation, as well as its condition, colour, meat fullness, flavour, texture, and richness.
Fine Food committee member and Aquaculture steward in chief, Lachlan Bowtell, echoed Susman’s thoughts on the quality of this year’s exhibits.
“This year’s high scores were incredible considering the current challenging weather conditions that farmers are dealing with,” he said.
“Not only was the quality at an impressive standard this year, but the presentation of the oysters was the best we have seen according to many of the stewards and judges.
“This year’s competition has certainly set the benchmark for oyster grading in the future.”