When it comes to oysters, there is no middle ground. You either love them or hate them.
It only seems natural that Hannah Woods, the new manager at Dawsons Oysters in Warners Bay, is an oyster lover. She, her mum Louise Murphy and long-time family friend Thelma Williams bought the Dawsons business and took over management in May.
“They are so good for you,” Woods says with a smile. “I think my hair has grown a lot more since I’ve been working here, and eating more oysters. My skin is looking good, my hair is growing. It’s that zinc and selenium.”
Oysters are a good source of both. Selenium is a powerful antioxidant. Zinc is good for your immunity and metabolism.
Louise Murphy grew up at Speers Point and her family were long-time customers at Dawsons. The women bought the business with confidence in it, and have not looked back, despite the pandemic.
In terms of basics, not much has changed. The new owners have kept the team of Brett and Grant Dawson, two of the best oyster shuckers in the region, if not further afield. And they have kept the same long-time suppliers.
Dawsons delivers oysters seven days a week to more than 40 restaurants and clubs in Newcastle and Lake Macquarie, including the fish co-ops, Scratchleys, Kingfish, Noahs and some right on their own block – Brown Sugar, Canon and the Warners Bay Hotel. Their oysters also reach another 30 restaurants in the Hunter Valley.
Dawsons Oysters began in 1964. And the reputation of their family business has grown ever since.
Fresh: Hannah Woods with a tray of oysters as shuckers get through the workload at Dawsons Oysters. Picture: Jonathan Carroll
Woods, who spent a handful of years in the hospitality industry in Canada and the US, is enthusiastic about the future of Dawsons.
“I have this little image in my head one day of an oyster bar,” she says. “This could be it.”
Her head is spinning with ideas. A shop remodel will be complete by Monday, home deliveries added during lockdown will continue, and a new website is nearly ready.
Dawsons oysters come exclusively from Port Stephens-Karuah-Cromarty Bay. The business, established in 1964, has operated at 67 King Street, Warners Bay since 1980. Brothers Brett and Grant Dawson do the shucking – from 6am almost every morning – opening more than 500 dozen Sydney Rock Oysters a week in the off-season.