Look for the shed by the river. It's the sign of an authentic fishing enterprise in these parts. Make your way in through the flapping strips of plastic at the door and take in the tanks of fresh fish and seafood all ready to be sent to the best restaurants here and abroad.

Talk to the man in the white rubber boots, he'll tell you what's good and what's not today. He'll give you the tip about the native Angasi oysters - big, juicy, delicious blobs they are, just don't try to shuck them yourself.

Admire as he demonstrates the tricky way their little muscle has to be pried open, then take a dozen freshly shucked. And a dozen of the justifiably famous Pacific oysters. And a rock lobster. Now you're ready for a beachside feast. The only remaining decision is whether to tuck in now or take them to Binalong Bay and eat looking at the spectacular water views.