Introducing the Akoya

Leeuwin Coast’s Akoya: A Unique Shellfish Lunches to Chefs on the East Coast of Australia?

Western Australia is renowned for fresh flavours and pristine local produce, which is why we couldn’t be more excited to share with you that one of the region’s latest culinary delights, the Leeuwin Coast Akoya, has launched on the East Coast of Australia.?

A shellfish unlike any other, Akoya grows native in the temperate, clean Leeuwin current that flows along WA’s coastline. Noticed by local shellfish farmers growing on mussel lines in the waters around eight years ago, Akoya quickly piqued the interest of local aquaculturists and has proudly become a shining jewel in Leeuwin Coast’s crown. Akoya was originally farmed in Japan as a pearl oyster, however it has proven to be just as beautiful on the plate thanks to Leeuwin Coast’s careful cultivation techniques.?

With over one hundred years’ combined experience as ocean farmers, the Leeuwin Coast team is uniquely positioned to reveal the full culinary potential of Akoya. They’re not only the first to harvest Akoya at scale for food, but are doing so as sustainably as possible. Akoya are grown on lines that Leeuwin Coast liken to a ‘floating reef’ – creating a thriving ecosystem that gives back to the ocean more than it takes. By allowing Akoya to grow in such natural conditions, Leeuwin Coast enables the raw beauty of this unique shellfish to shine.?

What exactly makes Akoya so special? They’re striking in both aesthetic and flavour, making them a truly unique addition to any menu. A sculptural shell opens to reveal a vibrant mother-of-pearl interior, but that’s where any comparisons to oysters end. Housed inside, you’ll find a supremely versatile shellfish that lends itself to a plethora of cuisines and cooking techniques. When served raw, Akoya is subtle and delicate. When cooked – whether poached, steamed, cured or fried – Akoya transforms into a buttery, creamy indulgence with a mouthfeel akin to a scallop. Akoya lends itself to virtually any dish you can dream up, from a sizzling stir fry, to served naturally amid sparkling citrus or folded through a fluffy omelette. If extraordinary seafood is a drawcard for your diners, Akoya is sure to delight.???

While only in the market for a short time, Akoya is making waves. This unique ingredient already stars on the menus of some of WA’s most renowned restaurants (Albany’s Liberté, Margaret River’s Chow’s Table and Crown Perth’s Nobu to name a few), and was recently announced as a 2022 delicious. Harvey Norman Produce Awards National Finalist in the ‘From the Sea’ category. Epicurean hotspots along Australia’s east coast are next in line to experience Akoya firsthand. While travelling across the country might leave some of us feeling less than our best, Leeuwin Coast knows that freshness is paramount to the perfect seafood dish. To lock in optimum quality, Akoya are snap-frozen at time of harvest to ensure they’ll arrive (and be enjoyed) in the same pristine condition, no matter where they are.

Want to be the first to get Akoya on your menu? Drop us a line (get it?!) and we’ll point you in the right direction.

Want to learn more? Listen to our podcast with long time shellfish farmer Glenn Dibbin to find out about the extraordinary Akoya, a sustainable new shellfish which he and partners Leeuwin Coast hope will change not only the food we eat, but how that food is produced.