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The "Shuckleferry" in the Farm

Fresh wild oysters

NZ Oyster Farm Tours

2 Ridge Road , Snells Beach , New Zealand .

Join us on our Oyster Farm Tour. Cruise, Learn and eat the naturally grown Oysters. Departing Scotts Landing an hour north of Auckland, nestled in the stunning Matakana Coast region.

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Departing Scotts Landing, nestled in the Mahurangi Harbour, we cruise to the Historic G Brownes Bay. Not only rich in history, the bay holds Oyster farms growing the popular Pacific Oyster species. We take you to the centre of the farm, where we teach the way these salty bivalves are caught, grown and ultimately eaten. Collecting fresh oysters straight from the water, the skipper will teach you the easy way to open your stash, then it's time for you to have a go yourself. Once finished eating and with the tide flowing back in covering over the farm, we head back to Scotts Landing. Tour takes approximately 1.5 hours.

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NZ Oyster Farm Tours - All You Need to Know BEFORE You Go (2024)

World-beaters in sustainability.

“My father always taught me to leave the land better than you found it.”

‘Champion of Champions’ in the Marks & Spencer Farming for the Future Award, Lucy Robertshawe and Tim Aitken impressed the judges with their involvement in research and development, their approach to animal welfare, and most outstandingly, how they had enhanced the natural environment and water quality at T he Steyning, their 316Ha deer farm in Central Hawkes Bay .

Lucy and Tim say they’ve made passing their land guardianship ethos to their children a priority. “We just want to do things better and we wouldn’t be satisfied any other way”.

Kaitiakitanga – guardianship and conservation.

A philosophy they have wholeheartedly taken into their oyster farming enterprise with their son Jim and daughter Willa. Proud to help the next generation farm a renewable and sustainable protein product, Tim and Lucy are now putting their unique farming skills into aquaculture. Increasing production, increasing sustainability, reducing their carbon footprint: “There’s always a better way and we’re always asking ourselves how we can make things better”.

The Aitken family is not one for sitting around navel-gazing. They have always challenged the way agriculture   and aquaculture are done.

Mahurangi Oysters is moving to Flip Farming.  

The drive for better ways to do things while reducing the impact of farming on the environment is why Mahurangi Oysters is moving to Flip Farming under Jim’s leadership. This is a new, extremely innovative oyster growing system. It provides an ideal environment for oyster growth and conditioning, while efficiently controlling fouling levels, pests, predators and the footprint on the land and sea.

With the support of Tim, Lucy and Willa, Jim aspires to sustainably grow the most incredible delicacies for you all to enjoy.  

FROM OUR FAMILY TO YOURS.

Meet Jim, Willa, Lucy and Tim – the family behind Mahurangi Oysters.

This is Jim.

It was pretty evident from about the age of about three that Jim was going to become a “fish farmer”. It is a passion that flows through every bit of his 6’3” frame. His absolute focus has always been on finding a way to save the world’s fish stocks. As a wee guy, he was always drawing up plans for fish farms and would never allow the family to buy tinned tuna or commercially caught fish in the supermarket. Dyslexia meant mainstream education was not an easy path for Jim, but thanks to his determination and passion, he has made his dream happen. Graduating from Otago University with a bachelor’s degree in ecology, minoring in marine biology, he went on to be a “fish farmer” as he said he always would. However, the business made him aware of the unsustainable processes where three fish are required to grow just one for market.  

An opportunity to enter as a family into oyster farming, the most sustainable and environmentally friendly form of aquaculture, was too good to pass up. Jim now runs the day-to-day oyster farm operations and development at Mahurangi Oysters. Determined to develop the most sustainable form of aquaculture in oyster farming, he works hard at continually improving every aspect of the operation.  

Willa and Jim

Jim and a whopper!

Jim, at one with the ocean

Jim, always well equipped

This is Willa.

Currently earning her degree in law and commerce at Victoria University of Wellington, Willa helps out at the various fairs, shows and festivals where Mahurangi Oysters sell their wares. Looking particularly flash in her personalised “Shuck, that’s good” tee shirt, and standing behind the specialised oyster shucking table made from a $20 bathtub and filled with ice, Willa is pretty good on the end of that shucking knife. It’s a real showstopper; people are always videoing and taking photos as they wait for their freshly shucked treat. At the last outing, the Aitken clan and helpers were serving plates of 6 oysters with lemon and vinaigrette shucked in front of about 18,000 people.  

Like her mother, Willa has had a passion for dressage riding. She’s been serious about it since she was four. An internationally trained rider, when she’s not competing, she teaches, schools and agists a range of horses and ponies.

This is Lucy.

Lucy is based in the Hawkes Bay on their smaller farm, having sold The Steyning a few years ago. She has a passion for helping young horse and pony riders and runs their breeding programme using imported and local genetics to breed dressage horses they train and compete on.

Lucy supports the oyster business on social media and at events. She says one of the bonuses of having an oyster farm is being able to experiment with them. She freely admits some of her oyster trials are sensational while others need more work.

One of her more successful experiments involves lining up a range of botanic gins and spooning teaspoonfuls into freshly shucked oysters . Lucy recommends ‘Silent Pool’ as her spirit of choice.

This is Tim.

Apparently, he’s very good at holding horses at events and assisting at foalings. Tim has a few more strings to his bow than just that though.

A Central Hawkes Bay councillor, he is also Chairman of Horse of Year Show, the largest equestrian event of its kind in the Southern Hemisphere. Whilst farming The Steyning, Lucy and Tim were finalists in the Ballance Environmental Awards East Coast, Winners of the Land Stewardship Award, recipients of the Waitrose Farming Partnership Awards, winners of the Marks and Spencer Farming for the Future Awards – Champion of Champions, The Silver Fern Farms, Hawkes Bay Farmer of the Year and winners of the New Zealand Deer Farmers Environmental and Sustainable Award with Distinction.  

When the weather is good Tim likes to go fishing with Jim. Tim enjoys supporting Lucy and Willa with their horses and has taken up flying again after a 15-year hiatus.

It’s about family for the Aitkens and they lovingly tend their oyster farm and harvest these oysters with your family in mind. Just wait till you taste them. There will be no going back.

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HELLOAUCKLAND.CO.NZ

NZ Oyster Farm Tours

Board “The Shuckleferry” for a unique foodie experience. See how the popular Pacific Oyster is caught, grown and nutured before harvesting fresh from the farm, A shucking lesson followed by dozens of natural and BBQ oysters will make for an unforgettable dayout.

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Home / Destinations / Auckland / Catching oysters on-board Shuckle Ferry Tours

Catching oysters on-board Shuckle Ferry Tours

• Words: Jill Malcolm
• Photography: Jill Malcolm
• Published: June 21, 2019

I understand that the world has always been my oyster. What I had no knowledge of was an oyster’s world. That was until I took my place on New Zealand’s only oyster farm tour last week.

The Shuckle Ferry, a small flat bottom craft, sans trimmings, leaves Scotts Landing on the Mahurangi Peninsula daily and slides quietly across shallow water to the spread of oyster farms in Brownes Bay near the western bank of the river.

Exactly where it ends up depends on the tide. The farming of Pacific oysters in New Zealand first began in Brownes Bay, and its sheltered reaches are covered with mollusc-bearing racks that look like the skeletal remains of sea monsters.

The oysters, however, are very much alive, clinging to the wooden batons and growing fatter by the week. They are not the prettiest of bivalves, but to a shellfish gourmand like myself, the presence of thousands (maybe millions) of those distorted, slate-coloured shells was a wonderful sight.

Skipper and Shuckle Ferry owner is Phil Morris. He’s no stranger to the waterways around here. He worked on the Kawau ferries before spending 12 years working on super yachts around the world.

He is now more of a landlubber, but his occupations are still linked to the sea. Phil first set up summer tours down the Matakana River, then bought an oyster farm at Mahurangi, and last year, the ferry and tour operation. The amount of interest the little shellfish generates surprises him.

“I think it’s getting out on the water, harvesting your own food and eating it on the spot,” he said. “We don’t get to do this much in the modern world.” Phil is one of those confident, straight-talking types, and his enthusiasm as he told us about the up and downs of aquaculture was catching.

“New Zealand pacific oysters are immigrants,” he said. “They arrived here in the 1960s as stow-aways on the hulls of foreign ships. Farming started in the 1970s. Today the techniques are much the same and the methods are still surprisingly simple.”

He picked up a small timber stick. “The process starts when spat settle on these. Then the sticks are nailed onto racks that sit just above water level at low tide.”Like all babies, their next task is to eat and grow.

Their larder is the nutrient-rich water and they take about 12-20 months to reach market size. Phil jumped into the tide in his wetsuit and began filling our own larder. My mouth started to water before he’d even got the booty on board. 

But before we got to taste a morsel, we had to learn to shuck, holding the sharp knobby shells in tea towels so we didn’t shuck one of our own digits instead. It wasn’t as easy as it looked, but I’m an oyster addict and desperate to get at the prize.

The next half hour or so was almost an out-of-world experience – savouring the tender flesh of crassostrea gigas, as many as I could shuck and eat. Each melted on my tongue with the strong, faintly metallic taste of the sea and I washed it down with a crisp, chilled white wine.

Phil also barbecues them on board with garlic and lemon. Those poor benighted souls who shudder at the thought will possibly be gagging by now, but it was the first time in my life that I had to say ‘that’s enough’ to an oyster feast. Below the water’s surface, shadowy figures lurked.

They were stingray come for the buffet along with the herons and cormorants which pick at the crumbs. I didn’t see an oystercatcher, but Phil assured me they weren’t far away. Being out on the water of that lovely harbour is a great experience for anyone. For an oyster lover it’s seventh heaven.

Note: It is essential to book 24 hours in advance. To make a booking, visit oysterfarmtours.co.nz

Win a two-hour oyster tour for two people with Shuckle Ferry Tour (Valued at $190)

Be in to win a two-hour oyster tour for two people with Shuckle Ferry Tours, valued at $190!

Enter here  before 28 June, 2019.

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NZ OYSTER FARM TOURS

NEW ZEALAND OYSTER FARM TOURS   

Departing Scott's Landing, nestled in the Mahurangi Harbour we cruise to the Historic G Browne Bay. Rich in history, the first area of oyster farming started in NZ, the bay still thrives with Oyster farms growing the popular Pacific Oyster species. 90 Minute Full Shucking Experience

Public and private tours available, we take you to the centre of the farm, teach the way these salty bivalves are caught, grown, the daily life of an oyster farmer and ultimately eaten collecting fresh oysters straight from the water, it's your turn to "shuck" the skipper will teach you how to open, then you have a go yourself. we even cook some on the bbq once finished eating as many as you seem content and with the tide flowing back in covering over the farm, we head back to scott's landing cruising shallow sheltered bays and enjoying the beauty of the harbour., byo beer or wine welcome adult - $130.00 child $70.00, full boat hire $1800 please contact for more details  .

An Oyster Tour on board the Shuckle Ferry.

Oyster farmers have the sea ingrained in them, and we love to showcase our little piece of paradise called the Mahurangi Harbour. From the 1960’s the Pacific Oyster (Crassostrea Gigas) have been farmed in the inter-tidal zones of the nutrient rich sheltered bays giving our oysters a fresh, sweet flavor.

provides a stable comfortable platform to immerse your self in the life of an oyster farmer.

Surveyed for 20 people , we can cater events for groups, clubs, family outings and work functions any time and day of the year.

Sunset cruises during summer time.

Send us a message below for more info and bookings.

Shuck away!

GET IN TOUCH

Scotts Landing, Ridge Road, Mahurangi East

[email protected]

Ph. +64 22 525 9597

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NZ Oyster Farm Tours

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NZ OYSTER FARM TOURS (Mahurangi East) - All You Need to Know BEFORE You Go

NZ Oyster Farm Tours

Scott's Landing, Mahurangi East

Attractions & Activities Tours Mahurangi East, Snells Beach, Algies Bay and Scotts Landing adventure conference couples Culture Family Feast Food fun History Live Show

Experience NZ’s only oyster farm tour in the beautiful Mahurangi Harbour. Depart Scott’s Landing for an unforgettable fresh seafood experience.

90 minute full oyster shucking experience

Departing Scotts Landing, nestled in the Mahurangi Harbour we cruise to the Historic G Browns Bay. Rich in history, as the oyster farming area in NZ, the bay still thrives with oyster farms growing the popular Pacific Oyster species. The oyster farms are tidal so depending on the tide, we take you to best location on the day, where we teach the way these salty bivalves are caught, grown and ultimately eaten!

Collecting fresh oysters straight from the water, it’s your turn to ‘shuck’. The skipper will teach you how to open, while BBQ oysters with garlic butter are also prepared.

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Oyster Farm & Matakana River Tours

September 27, 2021 2:43pm

Scotts Landing’s James Groenhart says it has been a privilege being able to share the majestic Mahurangi Harbour with others since buying NZ Oyster Farm Tours this year. 

The country’s “only oyster farm tour” departs from the wharf at Scotts Landing and showcase​s the harbour and its renowned Pacific oysters. 

James says oyster farming started early in the Mahurangi in the 1970s after the Pacific oyster allegedly arrived here on pieces of the Auckland Harbour Bridge that had been towed from Japan. On the tour, guests hear how oysters are caught and grown, get to pick up oysters straight from the sea and learn how to shuck them.

“We ​can always find a ​quiet bay to shelter in, and then get stuck into shucking and eating oysters. They’re as fresh as you’ll ever have them,” James says.

Opinions vary on how best to eat an oyster. On the tour, some oysters are put on a barbecue for those who don’t like to eat them raw.

Guides also have shallot rice wine vinegar on hand, ​along with other condiments, and James has been experimenting with a kawakawa infused oil.

However, James’ personal preference is to add a squeeze of fresh lemon and just send them “down the hatch”.

He says the best time to eat oysters is during the colder months, through to late December, while they are fattening up ahead of the spawning season.

James has also bought the Matakana River Tours business after having partnered with Phil Morris last year to add a kayak experience. This offers the opportunity to see the local landscape from a different perspective – by riverboat, kayak or both.

The tour features commentary on the river’s history as a commercial trade route in early European and Maori times, as well as the natural features and wildlife.

“Every trip you see something different.”

Matakana River Tours will resume in October, while the NZ Oyster Farm tours run all year round.

“Both make for an ideal end of year function with private tours tailored to suit,” James says. 

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Clevedon Coast Oysters

New Zealand's best oysters – we're not Bluffing!

Purchase Fresh Oysters online Shop Now

EASTER HOURS 2024

Friday 29 th  March                Closed Saturday 30 th  March         Closed Sunday 31 st  March              Closed Monday 1 st  April                   Closed

Normal hours resume Tuesday 2 nd  April.

Summer Harvest

During summer we sell “Summer Harvest Oysters®”  to enjoy during the spawning season.

At Clevedon Coast Oysters® we are committed to producing the best 100% naturally grown, wild caught oysters. During the summer months we brand our oysters “Summer Harvest.”

Natural oysters lose condition after spawning, a process where they release reproductive cells into the water column in the hope of creating new oysters. This process creates genetic variation and resilience in our oysters as well as driving natural selection in the direction of quality.  

To minimise this condition change, we at Clevedon Coast Oysters grow our “Summer Harvest Oysters®” in deeper cooler water which maintains their condition better than when they are exposed to the hot summer sun directly.

During the summer when the oysters are in spawning condition, their condition will vary, depending upon water temperature. Rather than being fat and plump as they are in winter, the oysters vary between being creamy and once spawned, they are leaner with a sharper salty taste.

Clevedon Coast Oysters® are Certified Organic, and as a result of this the farms and factory are regularly audited by Asure Quality. As part of our commitment to growing natural, organic oysters we do not grow genetically altered oysters (which do not spawn in the summer and have very little to no variation in quality year-round). Instead, our natural, organic oysters have their own shape, natural character, and taste!

We hope you understand that while more variable, we are proud to bring our “Summer Harvest Oysters®” to our discerning customers who appreciate a natural product. As summer draws to a close and water temperature cools, each unique oyster will draw nutrients from the rich Hauraki Gulf waters to return to the premium quality we pride ourselves on.

Premium Clevedon Coast Oysters® have been grown in the clean, clear waters of New Zealand’s Hauraki Gulf since 1986.

We grow organic pacific oysters for the local domestic market and export overseas from our MPI certified factory at 914 Clevedon Kawakawa Bay Road Clevedon, 2585, Auckland, New Zealand.

Clevedon Coast Oysters ®  forms part of the wider McCallum Group of Companies which includes McCallum Bros Limited ® and The McCallum Residence ® .

Our oysters are:

• Organically grown in USFDA certified waters in the Hauraki Gulf.
• Processed in NZ Food Safety Authority audited premises approved for export to Japan, USA, EU, and the rest of the world.

WE ARE OPEN FOR ONLINE SALES to be picked up or delivered. See our shop page.

Oyster Meat 200gm

Frozen Premium Pots 1 doz – 12

Super Jumbo half doz – 6

Oyster Soup Frozen 500ml

Premium Pots 1 doz – 12

Pearl Halfshell 1 doz – 12

Premium Halfshell 1 doz – 12

Shipping information.

Jumbo Halfshell 1 doz – 12

Clevedon celebrates.

Read article from Aquaculture New Zealand March 2024

The Oyster Galley

Hours: saturday-sunday 10:00am – 4:00pm.

Enjoy premium oyster takeaways to go from our food galley open SATURDAY – SUNDAY 10am – 4pm. CLOSED Monday-Friday. CLOSED EASTER WEEKEND

PLEASE NOTE THE OYSTER GALLEY IS NOW CASHLESS – CARD AND EFTPOS ONLY

The McCallum Residence

For the first time ever, the McCallum family have opened the doors to their historic Homestead (“the Residence”). Nestled on a private beach on the Clevedon Coast in Auckland, New Zealand, the Residence will allow you to journey back in time to the elegance of country gentry life.

You will be welcomed by a private Butler who will help facilitate your stay where you will have exclusive use of the facilities.

Our sister company Clevedon Coast Oysters® is within three minutes drive from the Residence and offers outdoor seating and tasting options.

Waitawa Regional Park

1168 Clevedon-Kawakawa Road, Kawakawa Bay

Just south of Clevedon Coast Oysters shop, Waitawa Regional Park offers a number of walks, mountain bike tracks, bays and campgrounds. See here for details

Get Your Boots On

The glowing sunrises and working besides dolphins pods alone would be worth getting up for every day but oyster farmer Jacob Thompson also gets a work-out on the job – and he’s paid for it

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Mahurangi Oyster Farm Tour

Shuckleferry , 1 Ridge Road, Matakana, Auckland

Ticket Information

• Shuckleferry Tour : $95.00 each

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• Sat 9 Apr 2016, 3:00pm–5:00pm
• Sat 23 Apr 2016, 2:00pm–4:00pm
• Sun 24 Apr 2016, 2:00pm–4:00pm

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• Mahurangi Oysters Ltd

Join us on a guided tour to harvest, shuck and eat oysters freshly harvested aboard the Shuckleferry on the Mahurangi River.

We take you to harvest our oysters, guide you through the art of shucking complemented by local wines and beers.

A great trip for all.

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WAIHEKE ISLAND'S

TE MATUKU OYSTERS 

Tasty & Sustainable

Te Matuku Oyster farm lies in nutrient rich, unpolluted Te Matuku Marine Reserve at the south east corner of Waiheke Island in the Hauraki Gulf. 

We use  state-of-the art oyster farming technology with suspended SEAPA baskets replacing traditional timber rack and rail structures. This new method significantly improves tidal flows and minimises detritus on the seabed, dramatically reducing  environmental impacts of the farm.

Who's talking about us

When you grow oysters this good it's hard to stay out of the press. Have a read of the great things we've been up to and people just generally saying nice things about us

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We provide quality products to restaurants nationwide, contact us if you would like to feature our oysters on your menu.