The Clevedon Oyster farming process is dedicated to producing fresh, natural Clevedon oysters. The Oysters are completely free from chemical contamination, microbiological or algal hazards or genetic alteration. This is a great opportunity to learn about how oysters are grown and brought to market. Come and join other Slow Fooders for an oyster expedition to Clevedon. Visit the website by clicking here.
Where: Clevedon Coast Oysters, 914 Clevedon Kawakawa Bay Road, RD5, Papkura.
When Saturday 27 February, 1145 am.
Cost: Free to members; $5 for non members. Donation to cover costs of Terre Madre Festival representation by Slow Food members.
Be quick. Numbers are limited to 20.
We have also reserved a table at the Clevedon Hotel (click here for map) where they will do a set menu for us for $32.50 (entree + mains). See menu below. If you are interested in reserving a place let us know.
Menu
Entree
Seared Clevedon scallops on brandard with beurre blanc sauce
Marinated beef skewers with a peanut and coconut sauce
Parmesan crumbed mushrooms with garden salad
Mains
Baked chicken breast with Clevedon buffalo mozzerella and Napoli sauce
Seared sirloin with beetroot jus
Pan seared Terakihi, cajun dusted with mint and bell pepper salsa
RSVPs are essential as numbers are strictly limited.
