THE oyster in my palm is a dubious prospect. I despise them, but today’s circumstances – which have already involved a private boat ride from Hobart to Bruny Island, a coastal walk and an invigorating dip in the Southern Ocean – inspire adventure, even on the palate.
“ IT’S SO IMPORTANT HOW A TRIP STARTS AND ENDS IN FORMING AN IMPRESSION OF A PLACE” And not only is this bivalve mollusc freshly shucked, it’s also just been harvested. Five minutes previously Dave, one of my guides, waded into Great Bay’s half-metre-deep waters to collect a bag of Pacific oysters on North Bruny’s western side.
Regarding the shell’s contents hesitantly, I wonder about proper oyster-eating etiquette. “Just let it slide in,” says Ange, my other guide, also suggesting I hold it…