I spent a week rounding the Eyre Peninsular and surviving on champagne and oysters. Bliss. Visit the local farms for a dozen unshucked for about $10, I was amazed at the variety of flavours and textures in such a short distance.
Ceduna oysters were awsome deep fried in light tempura batter, Coffin bay are lovely raw; and stop for a legendary Oyser Pie when you get the the southely tip
