Stretching from the Shoalhaven to the Victorian border, Australia’s Oyster Coast is about to gain prominence in branding and product labelling, along with a new oyster trail being developed for lovers of the seafood, Ulladulla Oyster Bar owner Ewan McAsh told Friday night’s locavore dinner.

He said the branding and trails were deigned to show how, “We have the best oysters and an amazing destination.”

The locavore dinner proved to be a real education in fine food, wine and even beer as several local producers spoke about the things they made, and demonstrated the passion that drove them.

Along with Mr McAsh and his oysters, Tim Thomas from HopDog BeerWorks in South Nowra spoke about his work brewing in Australia’s smallest brewery, local farmer Dale Wilford extolled the benefits of local lamb and beef produce, Rosie Cupitt from Cupitt’s Winery revealed her passion for making cheese and wine, and Helen Moody from Slow Food Shoalhaven provided plenty of inspiration about slow food and the monthly growers’ markets at Cupitt’s.

The talks tied in beautifully with the food served to a capacity crown in the Milton Ulladulla ExServos Club function room.

On arrival people were given beer and wine to sample, before the meal started with a tasting place of fresh oysters from the Clyde River and flathead caught in the Ulladulla Harbour.

That was followed by servings of pork belly, pasta with local vegetables, lamb, beef and fruit crumbles – with every single ingredient sourced from the region between the Shoalhaven River and Clyde River.

Even the entertainment was sourced locally, with high quality music provided by Sarah Date and Chris Rulewski.

Organiser Leonie Smith said it was all about showcasing the exceptional quality of local produce and the people who put their passion and commitment into providing such quality food.

The range of local produce is soon set to expand with Mrs Cupitt saying she hoped to be making cheese next year after a couple of visits to France to learn about cheese-making techniques and requirements.

With its focus on boosting food knowledge and appreciation, the night proved to be a perfect lead-in to Harbourfeast the following day.