Leeuwin Coast launches campaign in Broome to get akoya oysters on WA menus

Headshot of Tom Zaunmayr
Tom ZaunmayrBroome Advertiser
Email Tom Zaunmayr
Ex-Noma head chef Ben Ing serving up akoya oysters at Matso's Broome Brewery.
Camera IconEx-Noma head chef Ben Ing serving up akoya oysters at Matso's Broome Brewery. Credit: Broome Advertiser

Forrest family-backed Leeuwin Coast has begun a charm offensive to get WA-grown akoya oysters on the plates of more regional venues.

Leeuwin Coast on Monday evening launched its campaign at Matso’s Brewery, where chefs from Broome’s restaurants and pubs were invited to taste the delicacy in a selection of styles cooked up by ex-Noma head chef Ben Ing.

Guests were treated to natural, cooked and emulsified akoyas with a selection of added extras, finger lime being a particular crowd-pleaser.

Natural akoya oysters served up at by Leeuwin Coast at Matso's Broome Brewery.
Camera IconNatural akoya oysters served up at by Leeuwin Coast at Matso's Broome Brewery. Credit: Broome Advertiser

The Adventure to Akoya tour will next head to Perth, then on to Margaret River and back home to Albany.

The akoya is grown and harvested in Albany and has made it onto the menu at several well-known WA restaurants such as Bib & Tucker, Cooee, Liberte, Nobu and Young George.

Leeuwin Coast marketing director Justine Conley said the company wanted WA chefs to be the first in Australia to use the akoya.

Get the latest news from thewest.com.au in your inbox.

Sign up for our emails