Pictures by Meaghan Coles
One of South Australia’s most deliciously quirky events is back this winter, and all we can say is, shuck yeah!
Never Never Distilling Co.’s OysterPalooza is bringing back their iconic mollusc-and-martini mashup for a fourth year, and it’s shaping up to be the biggest and boldest yet.
Originally, this came about as a need for raw materials, and while this isn’t as much of a priority for the Never Never team anymore, it’s evolved to become a super popular event on the calendar.
“Originally we launched Oyster Palooza as a way of obtaining enough Oyster Shells to create our Oyster Shell Gin,” shared the team.
“We needed hundreds and hundreds to make the volumes required, far more than our production team was capable of consuming themselves. It’s become one of our most popular products that’s enjoyed in restaurants and bars all across the country. The shells are a really important part of the process of amplifying flavour, they add a soft minerality and salinity to the spirit and a subtle weightiness which makes it a perfect gin for savoury martinis.
Running over the weekend of Friday, August 1st to Sunday, August 3rd, this annual coastal celebration is perfectly timed to coincide with World Oyster Day and the peak of SA’s Pacific oyster season. It’s a weekend-long festival of frozen gin shots, shucked-to-order oysters, and good times in the vines, all at Never Never’s award-winning distillery door at Chalk Hill.
One of the signature parts of the OysterPalooza experience is a ‘Shellie’. If you’ve never heard of a Shellie before, it involves a frozen pour of Never Never’s Oyster Shell Gin, served straight from a freshly shucked shell. This is as fancy as it is fun, and totally the kind of indulgence that has festivalgoers coming back year after year.
“Across the weekend, there will be an absolute feast for the senses where ticket holders will enjoy oysters and cocktails on arrival and specialist frozen gin tastings straight from the shell.
“Each guest will be invited to partake in the Shellie tradition, which has quickly become the most popular way to consume the gin when indulging in some fresh oysters in the half shell.”
All the action kicks off on Friday night at 6pm. Nicknamed ‘Boom-Shuckalaka’, Friday will be the ultimate way to start your OysterPalooza weekend. For $55 per person, you’ll be able to enjoy a lively evening of fresh seafood and good vibes. Expect live music, drink specials, $3 oysters, and great vibes. Your ticket includes a cocktail from the exclusive OysterPalooza drinks menu, a tasting of Never Never’s Oyster Shell Gin, a dozen natural South Australian Pacific oysters with a selection of cold dressings, and of course, the signature ‘Shellie’ frozen gin shot.
On Saturday and Sunday, things will mellow out with the OysterPalooza Deck Sessions. These two-hour sittings are designed for kicking back and soaking in the vineyard views. For $55 per person, you’ll get two cocktails from the OysterPalooza drinks menu, a tasting of the Oyster Shell Gin, and six freshly shucked Kangaroo Island oysters with dressing, and of course, a Shellie served straight from the shell.
Additional oysters in half, full, or double dozens can also be added at booking.
OysterPalooza is a total must-do winter event if you’re an oyster enthusiast, a gin lover, or just someone looking for something a bit different. Spots are limited, so get your crew together and get in early.
OysterPalooza
When: Friday, August 1st to Sunday, August 3rd
Where: 56 Field St, McLaren Vale SA 5171
Tickets: $55pp
For more information, click here.
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