* DO YOU DELIVER?
For Oyster Orders sent from the farm, we arrange a Courier, and a small additional cost is then added to the order depending on area.
* HOW MUCH NOTIFICATION OF ORDER IS REQUIRED?
48 Hours will be great, but call to see how I can possibly make your day and assist anyway.
* WHAT ARE YOUR MOST FREQUENTLY STOCKED SIZES?
I always have MEDIUM oysters in stock, (I never never ever sell cocktails or champagne sizes).
* DO YOU WHOLESALE?
NO. Not to the public nor to restaurants. I sell DIRECT to the public. I'm an Oyster Vendor without an oyster restaurant. Markets and Festivals are my chosen outlets. Please check HERE for details of where to find The Oyster Lady.
* YOU HAVE SPOILED OYSTERS FOR US!
I hear this complaint A LOT (no jokes)....!
I recommend you eat oysters everywhere, seriously, wherever you go. Oysters are like wine. You will find awesome wines which stay in your memory and you start making mental notes of their names and price. This does not prevent you from sampling other new cheap and expensive wines, visiting wine farms and tastings OR developing your palette for what is a good wine and not so great.
Price is not always the indicator, very reasonably priced and delicious wines are still available if you know where to look. The same goes for our oysters, we price them VERY reasonably, and you can easily pay up to R27 per medium oyster at RESTAURANTS in and around Cape Town. Our price is on average R12 unshucked to R15 for mediums (shucked for private orders)... and you get quality delicious yummyness, consistently.
Price also includes or excludes shucking and chilled packaging.... so don't judge by price alone. We haven't raised our price in 5 years!
WHY ARE THEY SO BIG....???
Another often heard question. The smaller oysters are younger. The bigger oysters are OLDER, with longer growth, to eat and they are equally as tender but meaty as the smaller ones, and VERY YUMMY!
* HOW DO YOU CATCH THEM? ...lol...!
The oysters are not caught. They are harvested from bags hanging in the ocean, by boat, from long lines suspended in the SEA. They are not grown on land, they are CULTIVATED IN THE SEA. They receive the SAME nutrition as wild oysters and taste is influenced by the amount of plankton and minerals they filter through their filtering system (bi-valves), where they are positioned on the long lines, and the current that supplies them the nutrients while suspended in the sea. They filter about 200 litres of water PER HOUR, each.
* WHAT IS THE DIFFERENCE BETWEEN KNYSNA OYSTERS AND WEST COAST OYSTERS?
Our Coast lines are different. West Coast (COLD water) vs East Coast (WARMER water). eg the cultivated Knysna oysters are grown in Port Elizabeth now, no longer in Knysna, although some wild oysters are still available in the area, where people have a permit to remove and sell. There is a difference in taste and texture depending on what they eat, and how much plankton and minerals they are growing in. Cold water oysters tend to be firmer of flesh and sweet in the centre, while the warm water oyster is "softer" slimier texture, with a richer flavour.
* WHEN IS THE BEST TIME TO EAT OYSTERS IN SOUTH AFRICA?
We grow oysters all year round.... But for an avid Oyster Connoisseur, they taste BEST IN WINTER.
Come on peeps, the Knysna oyster festival in in WINTER....They knew something about oysters, right? :)
Please, I personally invite you to see if you ENJOY OYSTERS IN WINTER, and get to know the difference between summer oysters and winter oysters.
My next invitation is: Chew your Oysters :-)