It's Bluff oyster season and the team at Harbourside are celebrating in style.
This March, the award-winning Auckland restaurant will be serving their mouth-watering Bluff oysters freshly shucked, battered, mornay, kilpatrick and panko-crumbed.
Dredged from the icy Foveaux Strait during the months of March until early August, oystering first became commercially practiced on Stewart Island during the 1860s. By 1879, depleting oyster beds caused dredgers to migrate from Stewart Island to Bluff, where deeper, plentiful oyster beds were discovered. Today, Bluff oysters are recognised as some of the best oysters in the world.
To mark the season of beautiful Bluffies, Harbourside are offering one lucky Dish reader and two friends the chance to devour a magnum of G.H Mumm Champagne alongside two dozen premium Bluff oysters.
This competition has now closed.