ZIPPEL'S OYSTERS

ABOUT US

How Did We Start

The three brothers were born and raised in the local region and were third generation wheat and sheep farmers on the family farm located at nearby Mudamuckla, along with their Father Don and have always been referred to by their parents as “the boys”.

Smoky Bay was the family’s local community and was also renowned for its pristine environment and the quality of its local wild caught seafood including shellfish. The family obtained its first oyster farm from the Government in 1988 when the oyster industry was just starting to develop in SA, and the rest, as they say, is history.

Where do we farm?

Zippel’s Smoky Bay Oysters uses a mixture of modern farming and original farming techniques to obtain the very best product that we can produce whilst still maintaining that famous salty sweet flavour that have become associated with our oysters. We also are the only South Australian oyster growing operation that has the ability to utilize “Subtidal” or deepwater technology to put that sensational finishing touch on our oysters.

You’ll find us on the west coast of the Eyre Peninsula, just south of Ceduna. 

Our Team

The 3 brothers are the management team at Zippel’s Smoky Bay Oysters and are firm believers in taking a “hands on approach” to running the family business. This includes all involved (management included) being regularly required to “put their fingers in the water” and help shoulder the work burden.

By taking this hands on approach to running the business this then allows all involved to get a first hand assessment of what is happening and helps determine priority for strategic decision making to suit an ever changing situation that is typical to oyster farming.

Harvesting oysters for sale – “Hand Picked”

When harvesting oysters for sale we focus on ensuring careful handling and good final point of sale grading practices. Whilst Zippel’s Smoky Bay Oysters does have a computer controlled grading machine, standard throughout the industry, we only use it for pre-sorting grades to go back on the farms – we do not use it for final point of sale grading.

This is because we believe that “hand picking” the oysters allows for a softer handling that enhances their keeping qualities and hence, the freshness of their eating qualities and flavor experience.

Harvesting oysters for sale – “Hand Picked”

When harvesting oysters for sale we focus on ensuring careful handling and good final point of sale grading practices. Whilst Zippel’s Smoky Bay Oysters does have a computer controlled grading machine, standard throughout the industry, we only use it for pre-sorting grades to go back on the farms – we do not use it for final point of sale grading.

This is because we believe that “hand picking” the oysters allows for a softer handling that enhances their keeping qualities and hence, the freshness of their eating qualities and flavor experience.

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Industry and Community Leadership, Integrity and Respect.

Gary, Ashley and Bruce Zippel between them have all operated with a strong community focus and social conscience including being industry and community leaders at a range of levels and have always been supportive of other growers and stakeholders in the Australian oyster industry.

We have also developed an extensive oyster industry network and contacts throughout Australia (and other countries) in the areas of policy, research, development and farming and regularly participates in state, national and international seminars to increase our knowledge base.
Between “the boys”, past and current roles include:

National

  • Chairperson, National Aquaculture Council
  • Founding President, Oysters Australia
  • Member, Australia’s Aquaculture Action Agenda
  • Founding Director, Australian Shellfish Industries (Australia’s selective oyster breeding program)
  • President, Australasian Aquaculture 2006 (International Aquaculture Conference and Tradeshow)
  • Committee Member, Seafood Training Australia

South Australia

  • President, South Australian Oyster Growers Association
  • President, South Australian Oyster Research Council
  • Founding President, South Australian Aquaculture Council
  • Member, Aquaculture Advisory Committee (statutory advisory committee under the SA Aquaculture Act).
  • Member, Premiers Food Council.
  • Smoky Bay Representative, SA Oyster Growers Association and SA Oyster Research Council.

Local / Regional

  • President, Smoky Bay Progress Association
  • President, Smoky Bay Swimming Enclosure
  • President, Far West Oyster Zone (now runs the industry oyster stall at the annual Ceduna Oysterfest).
  • President, Ceduna Racing Club (Non TAB horse racing)
  • Committee Member, Ceduna Bowls Club
  • President, Eyre Peninsula NRM Coast and Marine Subcommittee
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