Simon Gault beats the gun again by being the first to bring new season’s Oysters to his restaurants on Wednesday.
First season Southern Glory oysters are on the menu at Euro and Jervois Steak House from Wednesday evening, beating the 1st March opening of the wild Bluff oyster season by six weeks.
“Southern Glory oysters could be mistaken for big Bluffies as they are bigger than their wild flat cousins.” Says Gault.
In the past, executive flying chef Simon Gault has chartered a plane to Invercargill to be the first to bring the new season’s delicacy to his Nourish Group of restaurants. This year Gault is able to offer the first-ever ‘farmed Bluff’ oysters to Auckland taste palates ahead of the wild Bluff oyster season which commences 1st March.
Farmed on Mussel Lines from Big Glory Bay, Stewart Island, the oysters are called “Southern Glory.” Gault has acquired 99% of the North Island distribution.
“They are bigger than their famous Bluff cousins.” Says Gault. “And they are also picture perfect as they have no dredge mud.”
For marine farmer, Ali Eade, this first cultivation of the wild flat oyster species represents the culmination of a 10 year journey. The Southern Glory is bonemia free and has the advantage of being ready to harvest ahead of the traditional Bluff season
The Stewart Island oyster production quantity will only be in the hundreds of thousands, compared with the millions that come from Bluff every year. So it should prove to be very sought after.
On Wednesday Gault presents the oysters at the launch of ‘Taste’ at Ellerslie. Later that evening from 7pm, Gault will give Nourish Group VIPs a complimentary Southern Glory Oyster.
“It’s a pearler of a taste test.” Said Gault. “My oyster connoisseurs will certainly let me know on Wednesday.”