Coffin Bay SA

This morning we made the half hour drive west of Port Lincoln to the isolated yet beautifully scenic town of Coffin Bay, which is internationally famous for its ‘Coffin Bay Oysters’. In actual fact, we learnt they are Pacific Oysters originally imported from Japan and Tasmania. Who knew?

After finding our way to Oysters HQ we redefined fashion by dressing in waders and walking out to a small pontoon set amongst the oyster leases where we learnt about oyster farming and growing, and crucially how to shuck and enjoy eating oysters. Turns out Josh is a bit of a pro!

It was a fun experience, sitting with our legs in the water, sipping sparkling wine and sucking back some of the creamiest fresh oysters we’ve ever tasted. However, the highlight of the experience was without a doubt the impressive fresh seafood platter that followed the shucking experience back in the restaurant. It was unlike any other we’ve had with a huge variety of fresh (nothing fried) seafood and superb presentation. It was delicious 😋 South Australia and the Eyre Peninsula is definitely living up to its reputation as the seafood capital of Australia.

Back at the caravan park we enjoyed an afternoon at the beach before relaxing into a lazy cook ourselves dinner.

Fun fact: Coffin Bay was named by Matthew Flinders after his friend the naval officer, Sir Isaac Coffin, who helped him when he was preparing to sail to Australia. His cat's name was Trim.Read more