No doubt about it - Narooma Oyster Festival delivers for Eurobodalla
It’s hard to fathom what 60,000 oysters look like, or a media reach of 4 billion, but there’s no
doubt about the tangible benefits this brings to the Eurobodalla during the Narooma Oyster
Festival weekend.
In a tough economic climate the not-for-profit festival delivered $3.4 million into the local
economy and provided a platform to showcase NSW’s own native seafood - the Rock Oyster - to key markets in Sydney, Canberra and regional NSW.
Oyster lovers responded in droves, with 9500 attendees quaffing 60,000 oysters during the
festival’s 16 hours and filling seven premium experiences. Festival stallholders showcased
some of the best produce and beverages of the region and reported bumper sales.
Outside the gates, an additional $700,000 was spent on food, tours and retail in Narooma
over the festival weekend. Accommodation providers benefited from an extra night’s stay on
2022 figures, with most visitors booking four nights and bucking the state-wide average of
three nights .
In line with regional tourism goals, the majority of visitors travelled to Narooma from outside
the region (82%), mainly from Sydney, Canberra, Illawarra and Shoalhaven. Sixty percent of
those were first time festival goers with 98% reporting they would recommend the festival to
others.
Cath Peachey, Chair of Narooma Rocks, the organisation behind the festival praised the
generosity of the sponsors, community and 150 volunteers who support the festival.
“Delivering Southern NSW's largest food and beverage event in a small town with little hard
infrastructure is not for the faint hearted,” she said.
“Ticket prices cover about a third of the costs of putting the event on, so we rely on the
support of sponsors, government funding and volunteers to get us over the line and keep
prices at the gate as low as possible.”
“These results make it all worthwhile and prove just how important this festival is to
Eurobodalla.”
“The economic benefits are delivered right when we need them as we head into the quieter
winter period and the media coverage, an incredible 4 billion this year, helps to raise
awareness that our region is a year-round destination with much to offer.”
Ms Peachey said the festival is also a driver for the development and promotion of new food
experiences and products. This year that included bookable shucking lessons with
Broadwater Oysters from Pambula Lake, promotion of new tours with Out of the Blue
Oysters and Nar-oo-ma Aboriginal Cultural Tours, barnacle encrusted marine aged wine with Borrowed Cuttings, native foods and the Yuin Cultural Program and a swathe of new recipes from smoked oyster pates to rock oyster po’boys from New Orleans.
A collaboration with Eurobodalla Council also saw 800kg of oyster shells saved from landfill,
with many of them included in an installation by First Nations artist Megan Cope to celebrate the Sydney Opera House’s 50th anniversary in September.
“Oyster farmers are a truly innovative group of people, and that mindset goes beyond
growing techniques and estuary care to thinking of new ways for people to experience
oysters.”
“Oyster Farmers Alley, the producers market and our premium experiences provide a great
place for them to test those new ideas and products beyond the farm gate directly to an
engaged regional, interstate and increasingly international audience.”
Ms Peachey said that the audience includes celebrated chefs, national media and
representatives from the food and beverage industry, many who return year after year.
“We are so lucky to have support from some of the biggest names in the food and beverage
industry,” she said.
“They absolutely love coming to Narooma each year and invest their time and expertise in
helping us to reach our goals, namely to showcase the NSW South Coast and to drive
demand for the rock oyster, our bivalve superstar and NSW’s greatest native food.”
Narooma Rocks will now turn its focus to September’s World Oyster Opening
Championships in Ireland, where the festival’s shucking champion Gerard ‘Doody’ Denis will
compete on September 23.
Gerard ‘Doody’ Dennis, Jim Wild (Jim Wild’s Oysters), Greg Carton (Broadwater Oysters) and Jim Yiannaros (Clyde River Oysters) compete in the Men’s final of the Oyster Shucking Championships.
In a blistering tie-breaker shuck-off on the festival’s big day on May 6, Doody opened a
record 40 oysters in 2.41 minutes to become the 2023 Australia's Oyster Shucking
Champion.
Ms Peachey will be there to cheer him on and progress a pitch to organisers to host the
world championships in Narooma in the future.
“We are so proud to host the Australia’s Oyster Shucking Championships each year, and
would love to bring the world cup to Narooma.”
