The Shuck Truck creates a true Farm to Plate experience for consumers.
The Shuck Truck offers you something different with a delicious fresh menu focusing on sustainable Australian oysters and seafood. Our chef uses modern and innovative preparation methods to bring you new and exciting ways to enjoy your seafood experience.
The Shuck Truck is an innovation of Rockin’ Oysters director James Wood. Located on New South Wales’ pristine mid-north coast at Camden Haven. Rockin’ Oysters has farmed oysters since 2009 and through improved farming techniques has refined production of the Sydney Rock Oyster, creating a high quality and more full-bodied product. In 2014, Rockin’ Oysters won Brisbane’s prestigious, Green Beacon Perfect Beer Match Award and is also a supplier to the elite Signature Oysters.
James offers Sydney-siders a true farm-to-fork experience with an emphases on locally harvested oysters and sustainable seafood. James has also connected with local farmers incorporating produce into the menu – you can be assured that you’re getting the best and the freshest.
As well as Rockin’ Oysters, other local fresh high quality seafood is sourced to expand the menu and to ensure customers are aware of The Shuck Truck’s specialities. A dry shucking bay is installed as part of the design of the truck to show customers the process of preparing the oysters and guaranteed freshness of product.
Did you know oyster farming has a positive effect on the environment and filter-feeding oysters improves the local water quality. Our concerns towards overfishing and the impact on our oceans prioritises our decisions on selecting partner suppliers and we only partner with those utilising sustainable practices.
The Shuck Truck supports local and organic produce for both seafood and locally grown fruit and vegetable accompaniments. Where possible fair-trade products are sourced to compliment the sustainable foods provided.
James Wood, Director
I’ve worn many hats over different careers including pathology and web design. I’ve even worked for a record label, hence the name Rockin’ Oysters! Eventually I wanted to get back to doing what my soul likes, which is water, boats, sun, beach and fishing. Luckily for me, being an oyster farmer comes with all of these perks. I’m one of the few farmers who still use a combination of trays and floating baskets. I experimented with growing methods for two years and over that time learned how to use my water well. Even in bad weather I can endure it and carry on because I truly enjoy the work.
Philippa Horn, Administration and Bookings
Having worked in the arts sector for many years holding positions as manager of the New Music Network; projects coordinator for the Australian Music Centre, and the International Society for Contemporary Music; operations and marketing for Artology and WotOpera; and multimedia for many different arts organisations.
I have been involved in the hospitality industry for the past 34 years being employed as head/executive chef in restaurants all over Australia. With vast experience in both large and small operations I have owned successful restaurants and a very busy catering company. I have been a commercial cookery teacher at Tafe and for the past seven and a half years have operated my own food consultancy business.
John Bou-Antoun, Chef and fearless driver
Hi my name’s John Bou-Antoun and I started my culinary adventure winning a commercial cookery scholarship at one of Sydney’s oldest private hospitality colleges. I soon entered Nestles Golden Chef Hat competition winning a bronze medal and returning the following year to win silver. I have been lucky to work all over Sydney working in restaurants such as Manta, Black and many others. Needless to say my passion belongs in the kitchen striving to better myself.
Anna Cerneaz, Advisor
I am currently Director of Artology, WildMob and Syrinscape. From 2001 to 2012 I was General Manager of Pinchgut Opera, a niche market opera company and have been instrumental in growing the company to a respected and successful fixture in the Sydney opera scene. I also have wide experience in managing artists, fundraising and managing artistic events.