An Akoya Oyster Explainer - Broadsheet speaks with Melbourne's Pearl Diver bar's co-owner to discover more

The Akoya oyster has long been known for its pearl production, but now, the local shellfish – grown in the pristine waters of WA’s southern coast – is landing on menus across the country. In this article, we take a closer look at the distinctive farming practices and flavour profile of a culinary game-changer coming out of its shell and speak with Pearl Diver's co-owner, Pez Collier, about why he is putting the Leeuwin Coast Akoya on the menu.