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Akoya with Brendan Pratt

Story: Akoya with Brendan Pratt
Episode: Episode 2
Presenter: Georgia Moore
Air Date: 24th April 2022

  • The pristine waters around the West Australian coastline are the perfect location to grow our Akoya – a seafood treasure native to WA.
  • They are delicious cured, cooked or raw and can be complemented by a multitude of other flavors. It boasts a delicate and tender texture with a fresh ocean taste.
  • Growing on dropper lines that create a reef-like home for all manner of marine life - similar to mussels - Akoya are deep water animals that are actually quite social.
  • They like to grow together, which is why you find them grouped together as you pull them out of the water.
  • The Leeuwin Coast Akoya are snap frozen as soon as they are harvested to ensure we lock in optimal freshness and quality.
  • This enables our highly skilled farm team to always harvest the Akoya when they are in peak condition
  • They harvest their Akoya at around 15 months of growth to allow for the optimal, most delicious taste and texture.
  • Leeuwin Coast has made a long-term business-wide commitment to reduce carbon emissions contributing to carbon neutrality.
  • They are the first aquaculture company within Australia to produce officially certified carbon neutral aquaculture products.
  • This means you can enjoy 100% of the taste with zero guilt.

Recipe: smoked Akoya

  1. Toast the bread.
  2. Put the akoya oysters into the hibachi grill.
  3. Add XO Sauce over the oysters.
  4. Add your smoked cream over the toasted bread.
  5. Take your oysters out and squeeze lemon over.
  6. Layer over the oysters over the toasted bread.

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