As you weave your way along Tasmania’s East Coast keep an eye out for the Melshell Oysters sign propped up on the roadside. Divert down the little country road and let wild foodie adventures begin. Pull up at the bright blue caravan of a second-generation oyster farm run by Ian and Cassie Melrose. Choose your oysters dressed with a little tabasco, lemon and pepper or stark naked (there’s really no comparing an oyster, freshly shucked and served in the water it lived in), sit by the dunes and look out over the waters from which they were just plucked.

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