Andrew and Lisa Hay welcomed us on their Shuckle Ferry, where we documented the harvesting of their Pacific oysters in the inter-tidal zones of the Mahurangi River. It was a beautiful sunny day and the low tide allowed us to see exactly how they grow, this was my first time on an Oyster farm and I was blown away by the whole process – harvesting, shuckling and tasting! They began farming in 1919, Andrew has a marine biology degree and is a certified skipper and I’m sure he can shuckle an oyster with his eyes closed. Read all about their farm and get the recipes in the latest Taste magazine.