The World’s your Oyster at The Local!

The World’s your Oyster at The Local!

It’s time to talk oysters! Yes, it’s that time of the year when we put on the best local oysters and New Zealand white wine for only $50!

Every Saturday from 3-5pm come and watch your fresh oysters being shucked right before your eyes. Seriously amazing to watch and seriously scrumptious to eat, oyster shucking on the deck at The Local is a #mustdo event for every Waiheke Island local and visitor.

And we’ve made it even more spectacular…Get 1 dozen freshly shucked Te Matuka Oysters and a cold carafe of Allan Scott white wine for only $50!

Te Matuku Oysters are farmed right here off the shores of Waiheke Island. Nutrient rich, and magnificently pure, Te Matuku Marine Reserve lies at the south east corner of the island in the beautiful waters of the Hauraki Gulf. Surrounded by regenerating native forest, the bay is the ideal marine environment for pacific oysters to grow deliciously!

And nothing goes with oysters like the fresh and zesty taste of an Allan Scott wine. A New Zealand favourite for nearly 30 years, Allan Scott winery is located in the heart of the world-renowned Marlborough wine region in the South Island. Their great wine brings people together, and we’re all about that at The Local! Bookings are essential as this is a really popular event with our locals and visitors to the island alike! Book now!

The Enjoyment of Discovery

The Enjoyment of Discovery

We would like to thank Paul Keane for his kind words in this glowing review of The Local.

“All of us savour the opportunity to indulge in some really good seafood.
Strangely, there are few really good such restaurants in New Zealand, in fact we tend to lock them away in remote locations and whilst popular in their own environments, are often unheard of by the wider community. The Restaurant to which I refer is “The Local” (sea.food.eat.it). Located in the heart of Waihekes Oneroa Village.

It’s not your traditional restaurant, they serve the delicious and fresh daily snapper in paper, but also offer a wide and excellent range of range of wines and you can buy a jug of Tiger Beer and receive free chips to supplement the real sea food on the menu. You don’t need to dress up, but you will not be disappointed in the environment which balances its food with a jolly good view, and bookings are not required. It’s operated by a not so young Sara and Simon, and I get the feeling that they are contemplating expanding the brand into Auckland.

It’s not often that I promote new environments, but when something touches you which is traditional but exciting, why not exposé them to our wider community.
Retailing is not just about selling goods, but ensuring what we sell is the best we can produce, and with a personality that generates enthusiasm. “The Local” has all of this and more. I wish them well in bringing the offer to Auckland if they decide to do so, and potentially giving a wider demographic the opportunity of participating.”

Read the full article here: https://www.rcg.co.nz/insight/enjoyment-discovery

By hoki that’s good… New Zealand fisheries among World’s best

By hoki that’s good… New Zealand fisheries among World’s best

New Zealand has come up trumps in an international survey of fishery management.

The survey, which was conducted by the University of Washington’s School of Aquatic and Fishery Sciences, looked at the quality of fisheries’ management in 28 countries.

New Zealand was named among the top five fisheries in the world, along with Norway, Russia, Iceland and the USA.

New Zealand’s high ranking does not surprise Seafood New Zealand’s Chief Executive, Tim Pankhurst. Mr Pankhurst said he was ‘pleased’ but not surprised by the results.

He said the country’s quota management system was already recognised as one of the best in the world. He accepted it was good to have that fact reaffirmed by the study.

“It is consistent with annual reviews of New Zealand fish stocks assessed by Ministry of Primary Industries scientists which shows that 96.8 percent of our catch is from stocks that are sustainable.”

New Zealand’s healthy fisheries have also been heralded by the Marine Stewardship Council’s recent eco-certification of the three main orange roughy fisheries on Challenger Plateau and Chatham Rise.

MSC certification has previously been awarded to ling, southern blue whiting, albacore tuna, hoki and hake. This means that 70% of this nation’s deep water catch is also considered sustainable.

The University of Washington study isolated the three most important factors to maintain a healthy fishery. These were the scientific assessment of the fishery; limitation of over fishing; and the enforcement of regulations.

Twenty of the 28 surveyed countries had the highest international take rates. A strong link was found between the state of the country’s fish stocks and the quality of its fishery management.