Sydney restaurateur Stewart Parsons, of Bronte Road Bistro and St Claude’s, was a newcomer to the festival, but no stranger to Narooma’s burgeoning reputation as an oyster capital.

Speaking to the Fairfax Media, Mr Parsons shared his excitement about the future of the industry in the region.

“It’s going to be like a Hunter Valley wine tasting here soon – you’ll be able to go round to all the leases, meet all the makers and eat the oysters right here on the farm,” he said.

“It’s going to be more experiential.

“It’s not just about an oyster in a shell and you don’t know where it’s come from. It’s going to be all about the estuary – the oysters come from a particular place and therefore have a very specific flavour.”

He said the region’s oysters were in good hands, due to the cooperative effort of producers under Australia’s Oyster Coast.

“Collectively, the industry is going to be a lot stronger,” he said.

“It’s an absolute diamond part of the coast, from Wagonga, to Wapengo Lake, Merimbula, Pambula – so many fantastic oysters, all different, but all the same variety, so that’s incredibly unique.”

Mr Parsons stepped up to the prestigious role of chief judge in the festival’s oyster shucking competition, and was evidently impressed with the skills of the South Coast shuckers.

“I didn’t really have to judge too much today – the oysters just looked perfect on the plate,” Mr Parsons said.

Assisting with timekeeping was Phoebe Wood, of Delicious Magazine, who was eager to get up close to the speedy shuckers.

“I was super keen to get in there,” Ms Wood said.

“I couldn’t see what was happening on the stage and I was really interested to see what their techniques were, because it is so different when you are behind them.

“The energy was absolutely unbelievable.”