Rock Oysters are one of life’s most luxurious eating experiences, and often enjoyed in finer surrounds. But with restaurants forced to sell only takeaway, and peak season oysters coming out of the water right now, oyster farmer John Blankenstein from Mimosa Rock Oysters says he needs to get innovative to save the family business.

https://www.mimosarockoysters.com.au
https://www.instagram.com/mimosarockoysters/?hl=en

Email John: [email protected]


https://www.instagram.com/deepintheweedspodcast/
https://www.instagram.com/huckstergram/?hl=en
https://www.instagram.com/foodwinedine/?hl=en

Ver todos los episodios