Until relatively recently, West Australians often didn’t have the chance to eat West Australian oysters. But in late 2024, the Harvest Road Group began harvesting the Albany Rock Oyster in the Great Southern region, providing connoisseurs with a treat that was hitherto largely unavailable.
After four years of investment and job creation, Harvest Road’s aquaculture business, Leeuwin Coast, was in a position to deliver oysters widely across Western Australia, as well as to customers in Sydney and Melbourne.
The oysters have already received an enthusiastic reception. At the 2024 Sydney Royal Easter Show, Leeuwin Coast won three gold medals for its WA rock oysters – in the Sydney rock oyster category.
Normally harvested in the warmer months of November to April when they are in peak condition, Albany Rock Oysters are grown in the aptly named Oyster Harbour, nourished by fresh waters from the King and Kalgan Rivers and saltwater of the Southern Ocean.
Shoal Bay operation
Harvest Road, a portfolio company of Tattarang, is also developing a second oyster grow-out operation at nearby Shoal Bay.
Harvest Road Group CEO, Tim Wood, said the business was proud to be developing a growing industry in the Great Southern.
“The national recognition that Harvest Road has already received gives us confidence that Albany Rock Oysters will be a growing industry for Western Australia and will be a premium oyster of choice for diners in Western Australia and on the east coast alike,” he said.
General Manager, Aquaculture, Richard Kohne, said the oysters were carefully managed across their three-year lifecycle to create a premium shape and flavour.
“Starting their life in the local hatchery, and then transitioning to purpose-built, state-of-the-art nursery facilities, Albany Rock Oysters are graded so that only the best quality juveniles continue their journey into the baskets in Oyster Harbour,” he said.
“But ultimately it’s the pristine, nutrient-rich waters of the Great Southern that are delivering the exceptional, well-balanced flavour that experts and chefs are applauding.”
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