Media
Oyster farmer's fresh attitude gets rewards
Tasmania’s buoyant seafood industry is gaining confidence in a new stock of up-and-comers. And Bruny Island oyster farmer and Get Shucked operator Joe Bennet is leading the charge. The 27-year-old last night was named Seafood Industry Young Achiever at the Tasmanian Seafood Awards. Mr Bennet has transformed a derelict oyster farm at Great Bay in the D'Entrecasteaux Channel, in the state's South, into a thriving business. His oysters, which are harvested, shucked, transported and served in a day, are served at many restaurants.
Since Mr Bennet bought the business in 2002 production has boomed to 150,000 dozen oysters a year, almost four times the initial output. "I love my work" Mr Bennet said. "I work in a beautiful part of the world, I have amazing staff and the industry is really exciting."
Sunday Tasmanian (Hobart), 28 June 2009
http://www.themercury.com.au
Awards Recognise Innovative Seafood Industry - Media Release
http://www.media.tas.gov.au/release.php?id=27159
Get Shucked featured on Ten's 9am with David & Kim
Video Recipe for Oysters in Kataif Pastry with Wasabi Cream:
http://9am.ten.com.au
Fuel For Love
If you enjoy eating oysters but the thought of digging them up with your own hands sounds too much like hard work, then Get Shucked Oysters is the place to go. Joe Bennett manages one of the original oyster leases on the island and serves them up, freshly shucked and full of flavour, by the dozen.
“Get Shucked oysters come from an extremely clean, unpolluted marine environment and have an exciting, sweet flavour,” says Bennett.
Bennett is clearly keen to promote his produce as an experience beyond just eating. “They are also, of course, fuel for love,” he adds.
While a lot of Bennett’s oysters are sold to top-class restaurants across the country, he operates a little oyster caravan at Great Bay (open everyday throughout summer) and welcomes visitors looking to sample his world-class wares.
Source: http://www.jetstarmagazine.com
Bite of Bruny Island
By Greg Clarke
Nestled on Great Bay the farm runs on one of the original Bruny Island Oyster leases which may date to the 1940s. While Get Shucked sells their Pacific oysters to some of the best restaurants in the state – Peppermint Bay, Marque IV – and Melbourne and Sydney, live and half-shelled oysters are also kept for visitors. Through winter a mobile oyster van is only open on Monday and Thursdays but it is open every day through summer. Owner Joe Bennett is expanding his repertoire and will be selling the native Angasi oysters for the first time in late 2008.
Source: http://travelmedia.tourismtasmania.com.au
Fork in the Road: A culinary tour of Bruny Island
Get Shucked, one of a handful of aquaculture farms on Bruny, is open to the public and sells shucked oysters, as well as gloves and knives for do-it- yourselfers. Joe Bennett and his parents run the farm, growing Pacific oysters, a Japanese species that does well in the area's chilly waters.
As of this writing, Bennett was about to debut his first native Angasi oysters. The oysters are grown on a tray system in the bay year-round, and harvested when they are two to three years of age. The purity of the water makes for a sweeter flavor than that of most oysters, and the Bennetts export their harvest to Australia as well as supplying Tasmania's top restaurants, such as Hobart's Marque IV.
Source: http://findarticles.com/
Mercurio's Menu: Oysters
Very fresh, and full of zinc.
As you drive around Bruny Island, you'll discover plenty of great places.
When Joe Bennett isn't surfing, he's busy selling around one million oysters a year.
The oysters are very fresh - straight off the crates in the pristine clear bay waters. As Paul discovered, they're really salty if you eat them straight from the sea.
Source: http://www.mercuriosmenu.com
OYSTER WITH A TWIST
Joe Bennett from Get Shucked on Bruny Island reckons his favourite oyster recipe works every time. If you’re game to try, here’s his secret…
Mix some King Island crème fraîche with a decent dab of wasabi paste, add a sprinkle of sugar and a squeeze of lemon juice. Pop half a teaspoon on top of a freshly-shucked Bruny Island oyster. Wow!
Source: http://www.spiritoftasmania.com.au
Get Shucked Oysters
Nestled on Great Bay the farm runs on one of the original Bruny Island Oyster leases which may date to the 1940s. While Get Shucked sells their Pacific oysters to some of the best restaurants in the state – Peppermint Bay, Marque IV – and Melbourne and Sydney, live and half-shelled oysters are also kept for visitors.
Source: http://www.planbooktravel.com.au
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