04/03/2024
Twisted River Wines will be attending the inaugural Hastings River Oyster Festival. We will be selling some fine wines to complement the succulent oysters of the Hastings River. Including a very fine 2019 Chardonnay and of course sparkling wine which is considered a perfect match. Cheers Helen & Michelle
Over the next few weeks, we'll be profiling the oystermen who will be busy shucking and selling their oysters at the festival.
Meet PAUL WILSON, the owner of Port Oysters, who’s been in the oyster industry for 47 years now. When Paul’s parents retired to Port Macquarie in 1974, they purchased a couple of oyster leases and in 1976, Paul moved here to help and soon after, took over the running of the oyster farm. Since then, he has purchased numerous leases in strategic areas over many years to make the most of seasonal variances and different growing techniques. In his youth, Paul spent many hours talking with the “old” experienced farmers to get insight into the Hastings River oyster farming history and the reasons they do things and when to do them.
Paul has always been active within the local and state oyster farmers associations and took on the role of Secretary and Treasurer almost from the time he came here, due his accounting background. Once he felt comfortable with some knowledge of the industry, he then became delegate to the NSW Oyster Farmers Association. Those years became turbulent with political infighting and different agendas. Paul was instrumental in creating a breakaway association which eventually became affiliated with NSW Farmers and ultimately became the one recognised NSW oyster industry representative body. He has been the local President of the NSW Farmers Assoc. for the last 25-30 years.
Paul said the oyster industry is still very labour intensive, and while the work itself has been made easier with technology and machines, it still seems to have increased the overall workload. Growing oysters is a 3-4 year plan, which requires oysters to be graded every 4-6 months. Additionally, a drying regime means all stock must be removed from the water to prevent any fouling and this occurs every month for 3-4 days. The selling season usually extends from October to April . give or take a month or two due to floods, rainfall or water current changes that may affect nutrient loading.
The oyster industry is highly regulated, and the oystermen pay levies and fees to Department of Primary Industry, Crown Lands, NSW Safe Food and the local Quality Assurance Program.
Paul advised that the Port Macquarie/ Hastings River has become a vital link in the NSW production of Sydney Rock Oysters. The area provides ongoing stock for much of the state and has an enviable record of being a stable environment, disease free and pollution free.
