This year, the Easter Show is shell-ebrating a new event, with an oyster shucking masterclass introduced by seafood aficionado, John Susman.
With 40 years of experience in the seafood business, starting out as a commercial fisherman and now one of the most respected industry voices, Susman believes that knowing how to shuck an oyster is an essential life-skill for everyone over 18.
Masterclass participants will have the chance build an understanding of how to identify, store, open and enjoy the mighty rock oyster, which is indigenous to1500km of our unique New South Wales coastline.
Eating an oyster is a sensory experience and most people often shot or slurp oysters, but participants will learn how to taste an oyster like a professional judge.
“I like to always take a good sniff, and sort of experience that sort of the aroma of the oyster. We’re looking for really bright seaweedy notes, salty notes on the top. Then I like to take it into my mouth, enjoy the liquor, and then I chew. Always chew an oyster so that you can actually release the glycogen or body fat and really get the full mouth-filling experience,” explained Susman.
Another skill participants will learn in the masterclass is understanding the five pit stops of flavour.
“The key to oyster appreciation is being able to identify these five markers or pit stops. And they relate directly to where the oyster has been farmed and who’s farmed it and how it’s been farmed,” says Susman.
The five flavour markers of an oyster comprise of; brininess (salty flavour), creaminess (body fat and stage of oyster’s reproductive cycle), sweetness (size of adductor muscle – the larger the muscle, the sweeter), mineralization (minerals extracted from the freshwater or sea water) and umami (savoury flavour derives from its protein).
For Susman, the event is a chance to celebrate oysters and showcase the craft of growing them, and the unique flavours you can experience across New South Wales’ different estuaries.
Attendees will have the opportunity to try three to four different oysters, paired with wine from the Hunter Valley.
The oyster masterclass is running from 6pm across 2-4 and 8-12 April, 2026 at the Woolworths Fresh Food Dome. Bookings can be made at www.eastershow.com.au .
