Port Stephens is located on Worimi Country and is one of the largest expanses of water utilised for oyster farming in NSW; it is approximately 134 sqkm in surface area.

A narrow mouth sits between two volcanic uprisings and marks the southern headland, Tomaree and South Head, which rises to 120 metres above mean sea level, while Yacaaba at the northern headland, is 210m above sea level.

The Karuah River drains into Port Stephens at its north-western corner bringing an array of nutrients that run off from the land during times of rain – making ideal feed for rock oysters.

The Myall River (through the Myall Lakes) drains into the port on its northern shore, about 5.7km from the mouth.

Twelve Mile Creek drains into the port’s south-western corner bringing freshwater to the lake and unique micronutrients.

With several significant freshwater tributaries, moderate tidal movement and a surface area greater than Sydney Harbour the estuary is blessed with a broad and consistent ecological environment.

Port Stephens has a benthos (substrate) that is predominantly sandy, with the upper reaches becoming more silty.

Port Stephens Rock Oysters are a very well-balanced oyster that peaks in creaminess from Summer to Autumn. A full, rich oyster that boasts a medium level of sweetness, mild brininess, a lasting mineralisation and low levels of vegetal umami.