Clean & Green
Te Matuku Oyster farm lies in nutrient-rich, unpolluted Te Matuku Marine Reserve at the south east corner of Waiheke Island in the Hauraki Gulf. Surrounded by regenerating native forest, Te Matuku Bay provides a perfect marine environment for pacific oysters to flourish. Not surprisingly it’s where one of the earliest Government oyster leases was granted in 1971.
In the 1990s, conservationist and businessman, the late Sir Rob Fenwick and his wife Jennie, who own the Te Matuku forest and farm property adjacent to the oyster farm, rebuilt the oyster farm. They moved away from traditional tanalised timber rack and rail structures (which is prone to arsenic /chemical leaching) and instead installed state-of-the art oyster farming technology with suspended SEAPA mesh baskets and recycled plastic coated posts. The new method significantly improves tidal flows and minimises detritus on the seabed, dramatically reducing environmental impacts of the farm.
In 2015 the Simoni family bought land in nearby Awaawaroa Bay which came with an oyster lease in the bay. Due to the similar marine conditions the Fenwicks partnered with the Simonis to expand Te Matuku Oysters growth capacity and ability to deliver more of our delicious product.
“I’m very proud the farm has minimal impact on the marine environment. There is no sediment on the seabed; we’re reducing the use of tantalised timber in the sea and our emissions, waste and water discharges are all minimal."
- SIR ROB FENWICK
YEAR ROUND OYSTERS
No compromise to flavour
We were determined to create an oyster with distinctive texture, taste and flavour, be easy to shuck and that would grow quickly in the farm. It was our dream ultimately to produce oysters that consumers could enjoy fresh all year round, by developing an oyster that did not spawn.
Nat Upchurch joined as manager in 2002. Waiheke born with a Bachelor in Marine Biology, along with world renown research partners, Cawthron Insitute of Nelson, Te Matuku Oysters was able to achieve our goal in creating the perfect pacific oyster. Together we have worked hard, carefully developing the many attributes that make them resilient, delicious and unique. Instantly recognisable , dark/black shelled with cream coloured flashings, shaped and cupped, with eye catching plate appeal.
We have carefully developed New Zealand's best oyster, the standard for sustainable farming and the perfect example of local produce. The perfect addition to any restaurant's menu.
“They’re consistently plump and firm in the mouth any time of the year and they always give you that little burst of salty freshness from the sea. And they’re easy to shuck yourself."
Don't settle for anything less
Freshness is critical to oyster enjoyment. With the farm situated close to Auckland by ferry, means Te Matuku oysters can be eaten in many parts of the country on the day they’re harvested. To maximise freshness, Te Matuku led the oyster industry in persuading restaurant and bar owners to buy oysters live and shuck them to order. The innovation has transformed oyster lovers’ enjoyment and increasing numbers of consumers have learnt to shuck their own.
Top food writers from Rick Stein to Martin Bosley acclaim Te Matuku Oysters among the best in the world. Plump and firm with a burst of sea flavour, Te Matuku are listed on leading restaurant menus throughout New Zealand.