We have been blown away with the response to our pop-up oyster shop. For the first time since expanding our farm size and POMS flow on effect to our spat supplies we have a farm full of oysters ready for a big season of harvest and sales.
When Covid 19 restrictions meant restaurants were shut we had an almost instant slow down or stop of any market for oyster sales.
With necessity the mother of invention we got hustling and put together our oyster shop swiftly.
We were blown away from the initial response by people of Adelaide. The most enlightening part was to knowledge that people were still desiring to eat well grown fresh food produced in South Australia. We were able to provide you with a product that you normally might only have eaten in restaurant setting.
This blog is mostly to thank some of the key people who have helped us along the way.
Drew Kluska has been a huge personal supporter of Gazander Oyster’s for many years and even longer a close mate to Steve and has been involved in many parts of our business development and brainstorming. If you know Drew you know this is part of his charm and personality and he loves it. Thanks to Drew for your excitement and questions.
Another massive thank must go to David Underwood and family for use of Brighton premises. David and Steve go way back, and he was best man in Steve and Carly’s wedding. He’s the bloke that when you need a hand, he’s there with no questions asked. We love your work David - but we love you and your family more.
The Pembroke School Community has been fantastic. Mr Luke Thomson and Phil Gabbell for permission to use the site on The Parade, to all the staff who call in for some oysters and a chat and especially Mr Evan Shillabeer from Boys Boarding house on hand to help with everything and anything.
Our newest friends at Ambleside Distillery in Hahndorf. Steve Dickson; his son Matt and family. An epic distilling team with who we have worked with before. They have been above accommodating with a space to set up , moral support and many care packages and lovely gins.
A huge thank you must go out to our second in charge, Jacob. He’s kept the farm running whilst we are away and has adjusted to the increased craziness with only a couple of head shakes. He’s an integral part of our operation and understands our commitment to producing quality product consistently to sustain our reputation. We love you Master Chop.
Oyster lovers and friends who have shared posts and promoted to friends and colleagues. Special mentions to Jodi Maidment, Feng Tam, Kathy Tiddeman, Jacqui Lim, Karli Hull, Keely Pedler and others I have left out! Thank you.
Our own family – both sets of parents, Charmaine and BIll, Glyn and Pam with any support they can provide. Our own children who work the farm when required and have spent many hours and days with absent parents in last couple of months with constant activity and often tension and stress at home. Thanks Gia, Billie and Zephyr - we love you. They will have some stories to tell of this time when they are grown.
And to Adelaide – you really are Radelaide. There’s good reason there so many great restaurants in Adelaide staffed by top chefs and hospitality legends – because the people of Adelaide demand it. We ourselves have eaten beautiful takeaway restaurant food every trip over. So spoilt!
Thanks to all our customers - buying and eating our Oysters. Your custom helps this small family business going and our family too. Which in turn helps us contribute back into the SA community and economy.
One of the best parts of growing oysters is knowing that when people eat Gazander Oysters its happy, joyful and celebratory experience. They are eating luxurious oysters, hopefully with great drinks in wonderful company.
Stay safe. Eat Oysters. Wash your hands. And we will see you soon.
Steve and Carly Thomson