The Wooli Wooli River is found some 590 km north of Sydney on Gumbainggir Country. It has a narrow mouth to the ocean, is slender and runs close to the ocean, with moderate tidal movement. This creates a funnelling effect of nutrients and algae through the oyster leases from the ocean. Much of the freshwater comes from the Coastal ranges, located approximately 9km west of the mouth of the river and helps create an oyster with a medium level of brine.

The catchment topography ensures that freshwater meanders through the surrounding native bush reserves, marine vegetation including seagrass, mangroves, saltmarshes and macroalgaes collecting terrestrial nutrients and organic matter.

The oyster leases are located where the oceanic water and freshwaters meet, mixing to create a high food concentration environment and moderate salinity.

The benthos or substrate in this river is a combination of sand, silt and seagrass beds and coupled with the natural environment and our modern farming techniques create an oyster that is moderately sweet and low in mineralisation and umami, yet, rich and creamy—particularly during peak times in summer.