During these strange times, with no overseas travel, we have been taking advantage by exploring our state of South Australia. We recently took a road trip to Port Lincoln on the southern tip of the Eyre Peninsula, 650 km (400 miles) due west of Adelaide. Located on Boston Bay (a bay three and a half times the size of Sydney Harbour!), it has Australia’s largest commercial fishing fleet and many exceptional restaurants of which we can vouch.
While in the area, we booked into the Coffin Bay oyster farm for the oyster experience. Yes, I’m particularly fond of oysters. Imagine our surprise, after donning waders, to be led into the water toward a saltwater pavilion where we sat up to our waist in the 15 C (60 F) degree water. Our two guides explained about oyster farming while showing us how to shuck oysters. We sampled half a dozen washing them down with a crisp white wine.
Did you know that oysters grow large? Fist size and larger and can live a long life. The guides introduced us to one of their large crustaceans called Steve. Lucky for Steve being part of the Coffin Bay experience and not the meal.
One of the things I love about travel, whether local or overseas, is how a different location can get the creative writing juices flowing. So don’t be surprised if a story set at an oyster farm hits the shelves at some stage.
Contemporary adventure with