Related content: Tasting two of SA’s regions in one spot
Ben Catterall is gearing up for his first experience at Clare with Fresh Eyre.
The owner of 1802 Oyster Bar and Bistro at Coffin Bay is preparing a feast with fruits from the sea at the Riesling & Seafood Showcase at Sevenhill Cellars on Saturday, October 22.
For this event, Ben will be supplying his fresh Coffin Bay oysters along with Eyre Peninsula’s finest, Hiramasa king fish, bluefin tuna, mussels and abalone.
There will be a couple of cooked oyster options and several other ‘raw’ options to celebrate the freshly shucked delicacy.
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There will also be tasting plates for you to enjoy the tuna and kingfish in a sashimi style.
“It’s a light and fresh way to eat,” he said.
Ben and his team will also be at an event on Friday night at the Clare Valley Wine, Food and Tourism Centre as part of its Happy Hour, and he looks forward to seeing you there.
This isn’t the first time Ben has travelled around to showcase his fruits. He’s also travelled to other regions across the state this season, including McLaren Vale, Riverland and the Barossa Valley.
“It’s a great way to highlight 1802 as a restaurant destination, and also to promote our beautiful natural region of Coffin Bay,” he said.
“People can chat to us on the day, and they know what to expect when they visit Coffin Bay.”