Narooma Oyster Festival on the shores of Wagonga Inlet
Held on the stunning South Coast of New South Wales, the Narooma Oyster Festival celebrates the region’s finest rock oysters and their growers, showcasing the unique complexities of merroir alongside delicious food and local produce, cooking demonstrations with local and international chefs, live music and so much more.
The 18th annual Narooma Oyster Festival, set against the stunning backdrop of Wagonga Inlet, Narooma, is one of the most anticipated events on the New South Wales food calendar. Running during 2–4 May 2025, the festival is a celebration of the region’s rich oyster-growing heritage, with a particular focus on the prized rock oyster, which is unique to this section of the east coast.
This vibrant not-for-profit event brings together oyster farmers, expert chefs, foodies and food lovers from all over Australia and is recognised as one of the largest food and drink festivals in southern NSW. So, if you love delicious fresh oysters, live music, exciting competitions, masterclasses with the experts and an all-around great coastal atmosphere, then the Narooma Oyster Festival is for you.
Champagne Oyster Cruise aboard the Wagonga Princess (Image Eurobodalla Tourism)
A feast for the senses
The Narooma Oyster Festival is truly an oyster lover’s paradise, with around 65,000 oysters presented in a variety of ways. For those who love them natural, there’s plenty of fresh oysters on offer, but adventurous foodies will enjoy oysters dressed up, grilled or paired with local gin, beer, sauces and, of course, Champagne and Australian sparkling wines. Aside from the local and unique rock oysters which grow wild only in NSW, you can also sample the rich native angasi oyster and the briny Pacific oyster.
Oyster Farmers Alley is a must-visit stop, where you’ll get to meet the growers behind these delicious oysters and explore the concept of merroir — the unique taste of place that each oyster reflects (more on this later). It’s a great opportunity to discover the diverse flavours that make the region’s oysters so special, as it’s one of the few regions where oysters can be harvested and plated directly from the estuaries without the need for depuration. The festival also offers exclusive Ultimate Oyster Experiences, with masterclasses on pairing oysters with French Champagne and, new to 2025, award-winning gins and craft beers.
Join one of the festival’s Ultimate Oyster Experiences (Image David Rogers Photography)
The excitement doesn’t stop there. The Seared & Salty dinner supported by Olsson’s Salt and prepared by Terra Firma Dining, along with cooking demonstrations throughout the weekend, showcases how chefs elevate the region’s finest produce into extraordinary dishes.
World-class chefs and local flavours
The 2025 Narooma Oyster Festival guest chef lineup is impressive, with the Narooma Betta Home Living Cooking Demonstrations featuring Nornie Bero (Melbourne’s Mabu Mabu), Al Brown (Depot Eatery & Oyster Bar, Federal Delicatessen, Best Ugly Bagels), Analiese Gregory (SBS’s A Girl’s Guide to Hunting, Fishing and Wild Cooking) and Narooma’s own Al Newbold (Mr Bold) planning restaurant-quality dishes to cook at home. These chefs will join local food producers to create a experience like no other showing off thier expert culinary skills.
The foreshore will come alive with not just food but also arts, the Yuin Cultural Markets, more than 20 distillers, brewers and wine makers, live music and roving performers. It’s a celebration of culture, creativity, and, of course, the region’s stunning oysters.
Courtney Roulston cooking demonstration in 2024 (Image David Rogers Photography)
Head to Oyster Farmers Alley for some of the best oysters in Australia (Image David Rogers Photography)
What’s on: A weekend of fun and flavour
Friday (2 May)
The festivities kick off on Friday evening, starting at 4pm and running until 9pm. There will be live performances by Bek Jensen and Gang of Brothers on the MG Stage, large-scale projections by the Bioluminescence Project, followed by a spectacular fireworks display at 8.30pm. While you immerse yourself in the music, food vendors and festival atmosphere, don’t miss trying out the range of bars nearby, offering everything from cooked and natural oysters and bubbles to craft beverages. The festival’s seafood chowder is legendary too! And for a true culinary experience, don’t miss the Seared & Salty dinner, an exclusive waterfront dining experience hosted by Charly Pretet of Terra Firma Dining and fire pit master Marco, supported by Olssons Salt.
Enjoy live music on the MG Stage on Friday (Image David Rogers Photography)
Saturday (3 May)
Saturday is the biggest day of the festival, with events running from 10am to 5.30pm. This jam-packed day includes menus from South Coast oyster farmers at Oyster Farmers Alley, where you can select oysters from the region’s different estuaries and learn how to shuck an oyster yourself (keep ready for a handy guide). Watch the pros at the Australian Oyster Shucking Championships, where the best shuckers from around the country compete for a spot in the World Oyster Opening Championships in Galway, Ireland, in September. And don’t miss Australia’s Biggest Oyster competition, featuring oysters of epic proportions — last year’s winner set a new world record at 3.1kg!
Watch the experts at the Oyster Shucking Competition (Image David Rogers Photography)
The 2024 Australia’s Biggest Oyster competition set a new record of 3.1kg (Image David Rogers Photography)
The festival’s cooking demonstrations — supported by Narooma Betta Home Living — will feature some renowned guest chefs, including Al Newbold, Analiese Gregory, Nornie Bero and Al Brown. Alongside these, local food vendors, brewers, distillers and winemakers will be showing off their exceptional produce. Live music will keep the energy up throughout the day and market and food stalls, street theatre and roving performers keep the festival atmosphere going.
For those seeking premium experiences, Saturday offers special events like the Gin Lovers Masterclass with Rock Oysters, Crafty Brewers Masterclass with Rock Oysters, Champagne and Oyster Masterclass, Champagne Oyster Cruises and the Sydney Royal Ultimate Oyster Experiences.
Ultimate Oyster Experiences (Image David Rogers Photography)
Sunday (4 May)
To wrap up the festival, grab your picnic blanket and chairs and join the fun at Narooma’s Biggest Breakfast event — a relaxed Sunday morning with community spirit, great food, freshly shucked oysters and a raffle draw to win an MG ZS Excite. It’s the perfect way to round off a weekend of celebrations.
Rock Oyster Week: Start the celebration early
For those who can’t wait until the festival weekend, Rock Oyster Week kicks off on 26 April and runs through until 4 May. This extended program is all about showcasing the diversity of the South Coast’s oyster-growing regions. Narooma especially is a hub of activity, from e-bike tours with oyster picnics to farm visits by boat and guided tours of the estuaries with South Coast Seaplanes. The fun continues across Eurobodalla and along the coast … picture yourself kayaking to a fifth-generation oyster farm on the Clyde River with Region X, learning how to shuck oysters with the Womens Australian Oyster Shucking Champion Sue McIntyre, or simply enjoying a nice long lunch in a seaside town — it’s the perfect lead-up to the festival. With every freshly shucked oyster, every sip of wine and every conversation with an oyster farmer, Rock Oyster Week is a celebration of place, provenance and the people who bring it to life.
For a more relaxed experience, take a self-guided road trip and enjoy tastings at the region’s farm gates throughout the week.
Tickets and more
Tickets for the festival are now on sale, and for more details on the event — including premium experiences, ticket information and a breakdown of local oyster growers — head to the festival website. It’s your chance to explore the beautiful and diverse NSW South Coast, discover new flavours and immerse yourself in the unique world of oysters.
Wagonga Inlet and Gulaga, Narooma (Image Destination NSW)
Where to stay with your caravan
Eurobodalla is a haven for caravanners travelling the east coast and is conveniently positioned on the Princes Highway between Sydney, Melbourne and Canberra.
It’s also the heart of NSW’s Rock Oyster Country, so an oyster experience or farm gate visit is never far away. You can even pick up excellent whole oysters from some service stations! Think epic beaches, serene estuaries or towering spotted gum forests, perfect for settling in for a longer stay under a billion-star sky.
Murramarang National Park and South Durras are local favourites for caravan-friendly accommodation, offering multi-day hikes, a restaurant, a boat ramp and three caravan parks to choose from. Around 20km north of Narooma via the dairy farming village of Bodalla, Beachcomber Holiday Park at Potato Point has a long-held reputation for some unusual beach guests … emus and kangaroos.
Prefer something more rustic? There are plenty of smaller, remote campsites to choose from. Congo Campground near Moruya sits within Eurobodalla National Park and has caravan-friendly sites and a boat ramp. Clyde River National Park at Batemans Bay has a limited number of sites — Beach Campground offers just four tent camping pads and is accessible only by 4WD or boat, while Red Gum Campground is an option for camper trailers.
Eurobodalla Shire Council also operates three campgrounds at Dalmeny, Mystery Bay and Moruya’s North Head. Dalmeny Campground, a few kilometres north of Narooma, offers great beach views and has amenities and cafes nearby. Mystery Bay Campground, just south of Narooma, offers unpowered sites, potable water and basic amenities set among gums, banksias and acacias. It’s a peaceful retreat, yet only a short drive from Narooma’s excellent seafood if the fish aren’t biting. North of Narooma, at Moruya North Head Campground, campers enjoy both river and beach access, potable water, amenities and even firewood and the legendary weekly Sage Farmers Market where you can grab some freshly harvested oysters and a quick shucking lesson!
For those traveling with pets, check in with the park before booking. And remember, Narooma Oyster Festival does not allow pets.
Experience adventure and connection in Eurobodalla
From mountain peaks to ocean swells, Eurobodalla is an adventure lover’s paradise where nature sets the pace, and every day brings a new thrill.
For those who love to bike ride, the world-class trails at Narooma and Mogo are supported by shuttle buses, bike hire companies and an amazing community. If you prefer to explore on foot, then try out the Murramarang South Coast Walk — a multi-day hike with clifftop views, a river crossing, hidden beaches and lush rainforest, or the half-day Gulaga Mountain Walk.
For a deeper connection to Country, join a Yuin Nation Cultural Experience guided tour to learn more about Aboriginal culture, sustainability, agriculture and the Dreaming Stories of the land and sea from Yuin traditional knowledge holders.
Out on the water, Eurobodalla’s coastline is a playground. Take on the waves with surfing or kite-surfing lessons or head offshore for a charter fishing trip, where you might reel in a snapper or kingfish while spotting dolphins riding the waves. Between June and November whale watching is unforgettable — whether from a headland lookout, a kayak or a guided cruise, these gentle giants put on a spectacular show.
For an adrenaline rush like no other, skydive over Moruya and take in breathtaking views from above or get up close with lions and meerkats at Mogo Wildlife Park. No matter your adventure style, Eurobodalla promises action, beauty and unforgettable moments.
What is merroir?
To truly experience the Narooma Oyster Festival, it’s essential to understand merroir. Similar to terroir in wine, merroir describes how an oyster’s flavour reflects the conditions of its growing environment. Just as wine is shaped by soil, climate and location, oysters’ tastes are influenced by factors like water quality, tides and the surrounding landscape.
The Eurobodalla region on the NSW South Coast is known for its unique microclimates, making its rock oysters highly sought after. Unlike the more common Pacific oyster, the rock oyster’s flavour is more complex, with key taste elements: brine, creaminess, sweetness, mineralisation and umami. The balance of these elements defines the oyster’s distinctiveness. Brine comes from salinity, creaminess is linked to the oyster’s reproductive cycle, sweetness comes from the adductor muscle and mineralisation is influenced by trace minerals in the water. Umami — an elusive savoury taste — resides in the oyster’s protein.
Experience the subtle flavour differences of merroir at the Narooma Oyster Festival
The Eurobodalla Coast’s unique environmental conditions create oysters with rich, complex merroir. Warm northern waters blend with cold sub-Antarctic currents and runoff from the Snowy Mountains to create an ideal farming environment. Local farmers sometimes start crops in one part of an estuary, or a neighbouring estuary, and finish in another to achieve subtle, distinctive flavours. For example, oysters from Wagonga Inlet tend to have brininess and minerality, while those from Clyde River have a stronger umami taste.
Understanding merroir allows you to appreciate the depth of an oyster’s flavour and its connection to the land and water where it was grown.
How to shuck an oyster
One of the festival’s highlights is the Australian Oyster Shucking Championships, where experts shuck oysters in record time. The record is 30 oysters in two minutes and 39 seconds! Want to try it yourself? Here’s a quick guide to get you started and click here for a handy video guide as well.
What you’ll need:
- Rock oysters
- Oyster knife (short, sturdy, pointed tip)
- Thick cloth or glove
- Chopping board
Step 1: Check and store
Fresh oysters should smell like the ocean. Rinse off any grit and discard any open oysters. Store rock oysters in a cool, damp cloth or hessian bag — never in the fridge, on ice or in fresh water or a plastic bag.
Step 2: Get ready
Wear your glove for safety. Find the hinge where the shells meet and place the oyster on a chopping board for stability.
Step 3: Insert the knife
Place the knife at the hinge and gently twist it in until the shell pops open. Use light pressure to avoid cuts to the oyster.
Step 4: Open the oyster
Twist or leverage the knife downwards to open the top shell. Cut the top of the adductor muscle (located around the two o’clock mark) by flattening your blade and sliding it under the top shell and to the right. This will detach it from the top shell.
Step 5: Free the oyster
Slip your knife under the oyster to gently cut the bottom of the adductor muscle and free the oyster from its shell. Flip it over for a nice presentation, an Australian technique!
Step 6: Inspect and serve
Check for any shell fragments or debris. You can rinse them, but enjoying the oyster liquor is part of the experience. If it’s a warm day, serve your shucked oysters on ice (ideally eat them within half an hour), or cover and keep them chilled at 2–5 degrees Celsius.
Learn to shuck an oyster like the experts at the Australian Oyster Shucking Championships
Steamed oysters with whey and green garlic butter
Chef: Analiese Gregory
Analiese uses the rich, earthy, native angasi oyster in this warming Autumn dish. Rock oysters are an excellent and easily available alternative, with a creamy, salty flavour profile. On the NSW South Coast, the heart of Rock Oyster Country, a farm gate or seafood supplier is never far away.
Ingredients
- 300ml whey or buttermilk
- Finely sliced green garlic
- 200g salted butter, diced and cold
- 2 angasi or rock oysters
Method
Place the whey into a small pot and bring to a boil, then reduce down to 1/3 of its original volume. Add the green garlic then whisk in the cubed butter until emulsified. Check the seasoning and keep warm on the side.
Bring a pot of water to a simmer under a steamer, shuck the oysters, replacing the lids on them each time. Place the oysters into the steamer and steam gently for 2–3 minutes, or until the oysters have set and are just warm but not fully cooked.
Remove the top oyster shells, place them on a plate of salt and spoon the emulsified warm whey butter into each one.
Analiese Gregory is a Michelin star-trained guest chef at the 18th Narooma Oyster Festival’s Betta Home Living Cooking Demonstration Program. She explores life at the bottom of the world in A Girl’s Guide to Hunting, Fishing and Wild Cooking — season two launches in autumn. Her book, How Wild Things Are, is a blueprint for how to live, as much as how to cook.
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