Sydney Rock Oysters are native to Australia and have been farmed in Southern Australia for 130 years. They are grown mainly in New South Wales, with some production in Southern Queensland, Victoria, Victoria, and in Albany, WA. Sydney Rock Oysters take 2-4 years to reach marketable size. The season is at its peak from September through to March. Sydney Rock Oysters have a rich, creamy taste, a slight flavour of iodine and are more minerally than other oysters.
Oysters have always been linked with love. When Aphrodite, the Greek goddess of love, sprang forth from the sea on an oyster shell and promptly gave birth to Eros, the word "aphrodisiac" was born. Why are Oysters the Food of Love? Oysters are rich in vitamins and minerals, especially zinc, which is implicated in the production of testosterone. They are also a source of dopamine, which amplifies the intensity of sensation.
Sydney Rock Oysters have a nice clean color, creamy and firm texture, a slight saltiness on the palate and a fresh, mellow aftertaste.
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