Sydney Rock Oysters are native to Australia and can be found on the rocks and in the mangroves in estuaries along the east coast of Australia from Wingan Inlet in Victoria to Moeton Bay in Queensland.

Oysters prefer to live near the mouths of rivers where the water is salty but not as briny as the sea. SRO have been reported as the best in the world by those who know the difference.

SRO can take  3 - 4 years to grow to market size.

All oysters are harvested under a comprehensive & stringent Quality Assurance Program which regularly tests the water and oyster meat to ensure consumer safety. Rainfall of 40 - 50mm closes the river to harvest due to storm water run off. Samples are then collected and tested and the harvest areas re-opened once the required results are obtained.

SRO are naturally high in essential Omega-3 oils, zinc, iron,

vitamins A, B, & C and are low in cholesterol.

The main product farmed and processed by SRO members is the Australian native Sydney rock oysters (Saccostrea glomerata). Unopened and stored below 15 degrees celcius, they have a shelf life of 2 - 3 weeks. Our members are passionate about our native original tucker but in a bid to diversify and become more sustainable some of our members are trialling the production of spawnless Pacific Oysters which will be ready for market this coming winter.

Carbon dating of Aboriginal middens containing SRO go back to 6000BC.

The humble Sydney Rock Oyster is one of Australia's first protected species, in 1868 the Cheif Minister outlawed the taking and dredging of any more SRO which were being burnt and crushed to be used to make mortar for sand stone buildings.

Farming commenced in 1870.