The Morrison Oyster Festival 2014

Overview

As any Sydney seafood aficionado should know by now, The Morrison has a constant focus on the not-so-humble oyster. But in August, when the month-long Oyster Festival takes over, that focus turns into an overwhelming obsession.

One of the major drawcards is 'Oyster Hour'. Between 6pm and 7pm every single day, you'll be able to eat as many oysters as you can handle at just $1 a pop. If you fancy something a little, well, fancier, you can opt for a 'Wine and Oyster Flight' (three wines and three matching oysters) or a 'Champagne + Oysters' indulgence. Plus, throughout the month, seafood expert and chef Sean Connolly will be conjuring up his favourite oyster dishes, from carpetbag steak to chowder.

But it's not all about kicking back and relaxing. For those who'd like to sharpen up their shucking skills, there'll be an 'Oyster Masterclass', where you'll learn how to spot a champion oyster from a dud and find out how regional differences affect taste and texture. Finally, if you reckon you might be Sydney's fastest oyster eater, you ought to book a spot in the 'Oyster Eating Competition'. Knock back three dozen quicker than anyone else and you'll win yourself a night's accommodation at Watsons Bay Boutique Hotel and a dinner for two at The Morrison.

What's the ideal number of times to chew an oyster? Brush up on your knowledge of the mollusc with our Bluffer's Guide to Oysters.