Few culinary pleasures truly top the taste of a freshly shucked oyster. Pale and plump inside their silver shells and awash in the clean salt aroma of the sea, these slippery little suckers are admittedly an acquired taste—bursting with bold flavours, at once sweet, briny and buttery. Considered a delicacy, they feature on the menus of many high-end restaurants—with a price tag to match. Tasmanians however—particularly those in the southern reaches of the state—needn’t travel far at all, for the local waters here are responsible for producing some of the world’s best oysters. And what goes well with these moreish molluscs, you ask? You guessed it—wine!—and you can experience the best of both worlds just an hour out of Hobart, in the quaint fishing village of Dunalley.