About
Australia’s coastline produces world-class seafood. Sydney rock oysters — smaller, creamier, and more intensely flavoured than Pacific oysters — have been harvested from NSW estuaries for over 200 years. Queensland tiger prawns, Western Australian scallops, Tasmanian Atlantic salmon and abalone, and Moreton Bay bugs (slipper lobsters) are equally exceptional. The Sydney Fish Market — the largest in the Southern Hemisphere — is a pilgrimage destination, and fresh seafood by the harbour is one of Australia’s greatest simple pleasures.