New champions take centre-stage as Sydney Royal Aquaculture Competitions reveals its winners

Australia’s finest Sydney Rock Oysters have been put to the test in this year’s Sydney Royal Fine Food Show - Aquaculture Competition, run by The Royal Agricultural Society of NSW, with both champion titles claimed by first-time winners.

Pambula’s Sandingroove Oysters made an impressive competition debut, earning the top prize in the Commercial Sydney Rock Oyster category, while long-time entrants Wapengo Rocks Wild Organic Oysters took home the title of Champion Boutique Sydney Rock Oyster, a class that was introduced in 2024 to showcase smaller boutique-style farming operations.

Judging was held on Wednesday 4 February, where an expert panel tasted 38 oysters across the two classes, awarding 8 gold medals, 8 silver, and 11 bronze.

Sydney Royal Aquaculture Chair of Judges, John Susman, said this year’s exhibitors demonstrated exceptional commitment to quality and craftsmanship.

“The quality of entries this year was truly outstanding. From across the NSW coastline, to Western Australia, the judges were impressed not only by the consistency, but by the exceptional flavour”, Susman said.  

“It is particularly exciting to see first-time champions this year, especially when an exhibitor has progressed through the competition over several years, taking on feedback, refining their product and ultimately producing a champion-winning oyster. It’s a real testament to the value of the competition and the role it plays in supporting development within the industry.”

The competition remains an important platform for oyster farmers and the industry at large, through the recognition of quality products, assessing products against industry standards, and providing important exhibitor feedback to help drive industry growth and excellence.

During judging, exhibits are assessed on a 100-point system with points deducted according to an oyster’s uniformity, shape, and presentation, as well as its condition, colour, meat fullness, flavour, texture, and richness.

"Two-thirds of the judging score is focused squarely on culinary quality, with 60 of the 100 available points allocated to flavour and texture—so we’re looking for true balance: briny and sweet, with a clean, delicious mineral finish on the back palate. Those characteristics aren’t accidental—they’re a direct reflection of each farmer’s husbandry, growing and curation techniques, and ultimately their ability to manage (and express) the unique merroir of their estuary”, Susman said.

“A highly skilled panel of judges from across the supply chain—oyster managers, wholesalers, distributors, retailers, chefs and sommeliers—assess entries using a system modelled on the proven wine show judging framework, with a clear purpose: to give consumers an identifiable, trustworthy guide to what excellence in Sydney Rock Oysters looks (and tastes) like.” 

Established in 2001, this year’s competition marks the first time judging has taken place outside the Sydney Royal Easter Show schedule, in a move to better align with the peak growing season for Sydney Rock Oysters, which typically runs from December to February.

The summer Aquaculture Competition officially launches the prestigious Sydney Royal Competition Program, with Cheese & Dairy Produce judging scheduled for next week, followed by Wine, Beer & Cider, and Distilled Spirits later in the year.

In August, the Sydney Royal Fine Food Show will continue its series of competitions including Branded Meat, Oil & Olives, Pasta, Professional Bakery, Smallgoods & Charcuterie, and Specialty Foods. A second Aquaculture Competition will also be held, catering to additional aquaculture products not included in the summer competition.

For further information, or to view the full list of results, please visit the Sydney Royal Website.

Vision of the judging and an overview by Sydney Royal Aquaculture Chair of Judges, John Susman, can be accessed here.