November 7, 2024 • 15 mins
You can't go past Shoalhaven Oysters, and local legend Jim Wild once held the world shucking title for 10 years! But as he slips into semi-retirement, Jim remains passionate about ensuring our pristine river system continues to produce prestige oysters for generations to come.
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Episode Transcript
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Speaker 1 (00:00):
High heartshoal Haven.
Speaker 2 (00:03):
Gooday, I'm Pete Andrea. If you're born with the surname
wild there's half an expectation you might be destined to
shake things up in any aspect of your life or work,
and Jim Wilde is well known for setting the agenda
that's made South Coast oysters some of the best on
the planet. The shal Haven Crookhaven River systems produce around
(00:23):
two hundred and five thousand dozen oysters a year. It's
worth three million dollars annually to the region, and Jim
Wilde's oysters are legendary on many levels. It was in
nineteen seventy nine that the wild family established the harvesting
business on the foreshores of the Crookhaven River at Greenwell Point,
growing both Sydney rock oysters and the much larger Pacific oyster.
(00:45):
They're proudly old school where customers can mose you on in,
watch the shucking process up close, and wash down a
dozen or two of the cold one. But don't think
for a minute Jim hasn't had challenges. There's been drought, bushfires,
watercore the issues caused by two years of high rainfall,
and at times repeated shutdowns, but the Wild family made
(01:07):
a call a while ago to take a more scientific
approach to oyster production to get the business through those
tough times. Now, after decades in the industry, Jim and
his wife Robin have slipped into semi retirement, allowing daughter
Sally McLean, her hubby Todd, and their some hunter to
take the lead. But of course, Jim isn't far from
the shoreline. You've retired, but you sort of haven't retired.
(01:31):
What are you doing with yourself these days? Jim?
Speaker 3 (01:34):
Well, Pete, I have retired, and believe it or not,
I've retired five times. But for the love of the
oyster industry and the way everything is, you just sort
of can't walk away from it because over the years
I've just met and became friends with so many of
our customers. And believe it or not, Pete, but we've
(01:57):
always said it, my wife and I Robin, we said
that our customers are our friends because they come in
week after week, month after month, and they sought after
our oysters and prawns, which is absolutely fantastic for our business,
but it's also fantastic for the area. And in saying
(02:18):
that we do bring a lot and a lot of
tourists into the area. I can remember three or four
years back we coinside with Dolphin Watch out there at
Huskerson and we we're doing one hundred and fifty big
buses a year of tourists from all over the world.
And it is probably the best place in the world
(02:39):
because we have one hundred beaches here. We just have
so much and so many, so many things to offer
tourism in this area. And I've got to take my
hat off to a lot of the local council and
also the local tourism people. They just do a fantastic
(03:00):
job promoting Michelle Haven.
Speaker 2 (03:02):
Now you've been involved in the oyster industry here for
how many years? And was it a family thing that
you joined or did you discover oysters and go, well,
that's my future.
Speaker 3 (03:14):
What it was where I grew up. I grew up
a little place in Sydney called Tarrent Point now Tarrent Point.
The Georges River was famous for their Sydney Rock oisters
and the Sydney Rock oysters out of the Georgis River.
It became renowned throughout the world as the best oyster
in the world. Everywhere people went Sydney rock Oisters cropped up.
(03:39):
I worked with the oyster farmers there and I got
the love of being on the water. It was absolutely terrific.
When I left school, I got into the oyster industry.
I went tunea fishing for a couple of years. And
what happened going tuna fishing was I finished up making
a lot of money in nineteen sixty eight sixty nine season.
(04:02):
And when I say a lot of money back then,
it was four thousand dollars for three months work poll
and tuna. So I came back to grinel Point and
I thought, I've got all this money, what will I do?
So I remember coming to a little place in Grunel
Point called Green's Hill and there was all this land
(04:24):
for sale. Anyway, I walked around and looked around. I thought,
I'm gonna buy myself a block of land. I was
a rough looking character back in them days. Anyway, I
got the loan, and then when I went there, he
said how will you be paying for this? I said,
I've got cashi, sir, I've got a check. So I paid.
(04:46):
I paid him a check and he said to me,
if you've got the cash money without us lending your money,
he said, you can have it for two thousand, one hundred,
So I honestly couldn't believe it saved a thousand dollars
just like that. Anyway, I bought the block of land,
and believe it or not, we still have the house
(05:07):
on that block of land today. It was absolutely the
best thing I've ever done in my life.
Speaker 2 (05:13):
And so that was the start of your foray into
the oyster industry. Did it take you a while to
get your head around it and make it into a business.
Speaker 3 (05:23):
Well, it did. What happened was the wife. I actually
in between that time, from nineteen eighty four, I sorry,
seventy four to seventy six, I met this lovely lady
from Tweedtheads. I was up there on a holiday with
a few mates and I met this lovely lady and
we finished up getting married on the twenty fourth of
(05:45):
April nineteen seventy six. Two years later, anyway, we moved
back to Sydney where I worked for a company called
Phillip's Oysters, opening oysters. I said to the wife, I said,
things are getting a little bit rough up here. They've
had an oyster scare. I haven't got a job now
it might be time to head to Greenwell Point and
(06:08):
build a house on our block of land there. And
we started building their house in nineteen seventy eight and
it was finished in seventy nine, and we were very fortunate.
By that time our first little baby was coming along,
our little Amy Jane, so that was another bonus, and
that so we didn't know what to do down here.
(06:31):
That's when I started the oyster business in nineteen seventy
eight seventy nine, and I thought I had a couple
of leases because I'd bought them through a couple of friends.
And I thought, well, even if I just grabbed twenty
jars or forty jars a week and went around the
hotels and sold the jars of oysters, which I did
(06:53):
just to make money to pay for things. Then some
real good friends here, the Allen brothers, and they are
the biggest oyster farmers in this history, Barry and Brian
Allen now, but their father and their uncle, Ted and
Bill Allen. They started the business off down here for them.
And old Ted said to me, he said, look, we
(07:16):
don't want to do this processing anymore. We've got a
shed they're not being used. We can rent that out
to you. We know you haven't got a lot of money.
We can supply you the oysters and when you get
paid from the restaurants, you pay us, which I thought,
how could I go wrong? So that's when I started
the business and the business has just got bigger and
(07:39):
bigger and bigger ever since.
Speaker 2 (07:41):
And you've raised a family.
Speaker 3 (07:44):
Well, we raised four beautiful girls, Amy Jane, Sally Joe
who now runs our business. She's been absolutely amazing because
she's been winning oyster opening competitions in the rumor the
Australian Women's title. She's won three or four times. And
her goal is to do what I did, is to
go to Galway Bay and Ireland and represent Australia. And
(08:08):
the way she's going, I think this could be her year.
I think next year in May at than n Arruma
Oyster Festival, our Salah'll be there trying to get to
Galway Bay and what a thrill and how proud I'd be.
I'm proud of them all my girls now, like there's
Amy Jane, Sally Joe, Emmy Lou and Abby Rose, all
(08:29):
unbelievable in their own rights. They're doing so well for
this self.
Speaker 2 (08:35):
It's a real family affair. More soon from our conversation
with South Coast oyster legend Jim Wilde, a legend built
on the foreshores of the crook Haven River nearly half
a century ago.
Speaker 1 (08:48):
I heart shoal Haven. I heart shoal Haven.
Speaker 2 (08:55):
Pete Andrew are with you, and more now of my
chat with Sean Haven to legend Jim wild who has
spent almost fifty years leading the local markets. He's a
champion oyster shanker and actually held the world record for
ten years and the skill runs in the family with
daughter Sally, an Australian women's champion SHUNKA. Nobody knows how
(09:16):
to read the crook Haven and charl Haven river systems
like Jim wild His business depends on it. So when
you ask how the water quality is at the moment,
Jim straight up on where he sees it.
Speaker 3 (09:28):
I'm very confident with the shell Haven. The shell Haven
has got beautiful waters here. We do have a lot
of problems with when we have a lot of rain,
but we get over them problems and we do have
a bit of a sewerage problem sometimes when we have
a lot of rain and when we have the sewerage
(09:53):
overflows that flow into the river. It's an automatic twenty
one day closure. We can't harvest or oysters for twenty
one days this year alone. We've had a real bad
run earlier in the year, and last year we had
a bad run. But look on it now, it looks
as though it's just going to get bigger and better
and buy Christmas, our oysters will be popping out of
(10:15):
the shell. They'll be fat and creamy, and they'll be
just how an oyster should be around Christmas.
Speaker 2 (10:21):
And typical shell Haven oyster.
Speaker 3 (10:24):
Beautiful, shell Haven oysters beautiful, and the other thing there
with our industry, we're world renowned with the shell Haven
and its oysters. All the oyster farmers in this history,
and not only this history, but up and down the coast,
we call them our oyster family, which they are because
(10:44):
we all keep in contact, we all look after each
other when we have hard times. We find things out
to sort of correct our problems from the other oyster farmers,
and they do the same with us.
Speaker 2 (11:00):
How much is technology influencing oyster farming these days?
Speaker 3 (11:04):
Jim, You know, Peter, when all this new technology come in,
see what we never realized back in the early days
and I'm talking about eighty years ago, one hundred years
ago when they used to do it, and all the
other estuies and here we didn't realize all our posts
that we used to put into the ground out on
(11:25):
our lease, all our rails, they used to be tarred.
Now we didn't realize what damage the tar was doing
to the area, you know. Like, but since we've moved
to all this new technology with all plastic posts that
have done in plastic, what we're finding is we're finding
(11:46):
a lot more sea grass is growing, it's grown healthier,
it's better. And believe it or not, but in this estuary,
we finding little balmye bugs, were finding starfish, we finding
little baby's collar and we've never ever seen that in
this history before. So what we were doing back then
(12:06):
and we never realized we were probably damaging the environment
more than what we thought. And now we've moved to
the new technology, it's all these things are grown again,
crabs and a little fish, like all the oyster beds
and everything that we've got on our on our leases,
(12:28):
and that the amount of little fish and everything that
are gathered around and that, like, not long back, about
four years back, we had one person well it was
from oyster. What was that there was river watch Anyway,
they wanted to give some of the old shell beds
(12:50):
and everything, and they planned it in Sydney Harbor. Well,
we got the word two weeks ago that these things
are thrive and the fish that are around these artificial
reefs that they've put in there, they're just going mad
over it, and the oysters are loving it and people
are diving on it now. So what's happened there is
(13:11):
they've made another place for people to enjoy diving and fishing.
Speaker 2 (13:18):
And even though that you've retired officially, you still can't
put that oyster knife down full time, can you.
Speaker 3 (13:25):
No, Well, it's pretty hard because oyster openness is scarce,
very scarce. And if I can just put a little
thing over now, if there's any good oyster openers out
there looking for a job, Jim Wild's Oysters is looking
for an oyster opener. We need over Christmas. We need
four or five more oyster openers because we just can't
(13:48):
get enough oysters open. We're working day and night here
over Christmas to supply the amount of oysters that's needed
for Christmas. And I'll tell you one of the things.
We get a lot of people around Christmas that drive
down from Sydney instead of going on the fish markets.
They reckon it's easier and quicker to drive down to
(14:11):
groom a point the shell Haven Jim Wild's oysters and
buy their oysters and prawns and drive home instead of
going to the fish markets.
Speaker 2 (14:21):
Mister Jim Wilde someone whose family and himself have definitely
left a legacy here in the shoal Haven.
Speaker 3 (14:28):
Mate, well, thanks very much for that, Pete. That's great
because all we want to do is we just want
to run our little family business and we want to
always provide and produce oysters for the locals and the
tourists of the shell Haven. This is what our passion is,
(14:49):
tourism and the locals. Look after your neighbor, look after
the person across the road. Just keep an eye on
them and let's hope they just keep buying oysters.
Speaker 2 (15:01):
It's an iconic brand and it's here to stay.
Speaker 3 (15:04):
That is here to stay. It's not going nowhere.
Speaker 2 (15:07):
The irrepressible Jim Wilde, a man with a deep love
for ensuring the next generation of oyster producers understand the
importance of keeping our river systems pristine to keep serving
up those delicious morsels to visitors and locals alike. And yet,
if you're an oyster sharker, give Jim a bell, you
might just be the next world chap. That's I heartshoal
(15:28):
Haven for this week, proudly supported by the new South
Wales Government. I'll catch you next time.
Speaker 1 (15:37):
I heartshual Haven.
High heartshoal Haven.
Speaker 2 (00:03):
Gooday, I'm Pete Andrea. If you're born with the surname
wild there's half an expectation you might be destined to
shake things up in any aspect of your life or work,
and Jim Wilde is well known for setting the agenda
that's made South Coast oysters some of the best on
the planet. The shal Haven Crookhaven River systems produce around
(00:23):
two hundred and five thousand dozen oysters a year. It's
worth three million dollars annually to the region, and Jim
Wilde's oysters are legendary on many levels. It was in
nineteen seventy nine that the wild family established the harvesting
business on the foreshores of the Crookhaven River at Greenwell Point,
growing both Sydney rock oysters and the much larger Pacific oyster.
(00:45):
They're proudly old school where customers can mose you on in,
watch the shucking process up close, and wash down a
dozen or two of the cold one. But don't think
for a minute Jim hasn't had challenges. There's been drought, bushfires,
watercore the issues caused by two years of high rainfall,
and at times repeated shutdowns, but the Wild family made
(01:07):
a call a while ago to take a more scientific
approach to oyster production to get the business through those
tough times. Now, after decades in the industry, Jim and
his wife Robin have slipped into semi retirement, allowing daughter
Sally McLean, her hubby Todd, and their some hunter to
take the lead. But of course, Jim isn't far from
the shoreline. You've retired, but you sort of haven't retired.
(01:31):
What are you doing with yourself these days? Jim?
Speaker 3 (01:34):
Well, Pete, I have retired, and believe it or not,
I've retired five times. But for the love of the
oyster industry and the way everything is, you just sort
of can't walk away from it because over the years
I've just met and became friends with so many of
our customers. And believe it or not, Pete, but we've
(01:57):
always said it, my wife and I Robin, we said
that our customers are our friends because they come in
week after week, month after month, and they sought after
our oysters and prawns, which is absolutely fantastic for our business,
but it's also fantastic for the area. And in saying
(02:18):
that we do bring a lot and a lot of
tourists into the area. I can remember three or four
years back we coinside with Dolphin Watch out there at
Huskerson and we we're doing one hundred and fifty big
buses a year of tourists from all over the world.
And it is probably the best place in the world
(02:39):
because we have one hundred beaches here. We just have
so much and so many, so many things to offer
tourism in this area. And I've got to take my
hat off to a lot of the local council and
also the local tourism people. They just do a fantastic
(03:00):
job promoting Michelle Haven.
Speaker 2 (03:02):
Now you've been involved in the oyster industry here for
how many years? And was it a family thing that
you joined or did you discover oysters and go, well,
that's my future.
Speaker 3 (03:14):
What it was where I grew up. I grew up
a little place in Sydney called Tarrent Point now Tarrent Point.
The Georges River was famous for their Sydney Rock oisters
and the Sydney Rock oysters out of the Georgis River.
It became renowned throughout the world as the best oyster
in the world. Everywhere people went Sydney rock Oisters cropped up.
(03:39):
I worked with the oyster farmers there and I got
the love of being on the water. It was absolutely terrific.
When I left school, I got into the oyster industry.
I went tunea fishing for a couple of years. And
what happened going tuna fishing was I finished up making
a lot of money in nineteen sixty eight sixty nine season.
(04:02):
And when I say a lot of money back then,
it was four thousand dollars for three months work poll
and tuna. So I came back to grinel Point and
I thought, I've got all this money, what will I do?
So I remember coming to a little place in Grunel
Point called Green's Hill and there was all this land
(04:24):
for sale. Anyway, I walked around and looked around. I thought,
I'm gonna buy myself a block of land. I was
a rough looking character back in them days. Anyway, I
got the loan, and then when I went there, he
said how will you be paying for this? I said,
I've got cashi, sir, I've got a check. So I paid.
(04:46):
I paid him a check and he said to me,
if you've got the cash money without us lending your money,
he said, you can have it for two thousand, one hundred,
So I honestly couldn't believe it saved a thousand dollars
just like that. Anyway, I bought the block of land,
and believe it or not, we still have the house
(05:07):
on that block of land today. It was absolutely the
best thing I've ever done in my life.
Speaker 2 (05:13):
And so that was the start of your foray into
the oyster industry. Did it take you a while to
get your head around it and make it into a business.
Speaker 3 (05:23):
Well, it did. What happened was the wife. I actually
in between that time, from nineteen eighty four, I sorry,
seventy four to seventy six, I met this lovely lady
from Tweedtheads. I was up there on a holiday with
a few mates and I met this lovely lady and
we finished up getting married on the twenty fourth of
(05:45):
April nineteen seventy six. Two years later, anyway, we moved
back to Sydney where I worked for a company called
Phillip's Oysters, opening oysters. I said to the wife, I said,
things are getting a little bit rough up here. They've
had an oyster scare. I haven't got a job now
it might be time to head to Greenwell Point and
(06:08):
build a house on our block of land there. And
we started building their house in nineteen seventy eight and
it was finished in seventy nine, and we were very fortunate.
By that time our first little baby was coming along,
our little Amy Jane, so that was another bonus, and
that so we didn't know what to do down here.
(06:31):
That's when I started the oyster business in nineteen seventy
eight seventy nine, and I thought I had a couple
of leases because I'd bought them through a couple of friends.
And I thought, well, even if I just grabbed twenty
jars or forty jars a week and went around the
hotels and sold the jars of oysters, which I did
(06:53):
just to make money to pay for things. Then some
real good friends here, the Allen brothers, and they are
the biggest oyster farmers in this history, Barry and Brian
Allen now, but their father and their uncle, Ted and
Bill Allen. They started the business off down here for them.
And old Ted said to me, he said, look, we
(07:16):
don't want to do this processing anymore. We've got a
shed they're not being used. We can rent that out
to you. We know you haven't got a lot of money.
We can supply you the oysters and when you get
paid from the restaurants, you pay us, which I thought,
how could I go wrong? So that's when I started
the business and the business has just got bigger and
(07:39):
bigger and bigger ever since.
Speaker 2 (07:41):
And you've raised a family.
Speaker 3 (07:44):
Well, we raised four beautiful girls, Amy Jane, Sally Joe
who now runs our business. She's been absolutely amazing because
she's been winning oyster opening competitions in the rumor the
Australian Women's title. She's won three or four times. And
her goal is to do what I did, is to
go to Galway Bay and Ireland and represent Australia. And
(08:08):
the way she's going, I think this could be her year.
I think next year in May at than n Arruma
Oyster Festival, our Salah'll be there trying to get to
Galway Bay and what a thrill and how proud I'd be.
I'm proud of them all my girls now, like there's
Amy Jane, Sally Joe, Emmy Lou and Abby Rose, all
(08:29):
unbelievable in their own rights. They're doing so well for
this self.
Speaker 2 (08:35):
It's a real family affair. More soon from our conversation
with South Coast oyster legend Jim Wilde, a legend built
on the foreshores of the crook Haven River nearly half
a century ago.
Speaker 1 (08:48):
I heart shoal Haven. I heart shoal Haven.
Speaker 2 (08:55):
Pete Andrew are with you, and more now of my
chat with Sean Haven to legend Jim wild who has
spent almost fifty years leading the local markets. He's a
champion oyster shanker and actually held the world record for
ten years and the skill runs in the family with
daughter Sally, an Australian women's champion SHUNKA. Nobody knows how
(09:16):
to read the crook Haven and charl Haven river systems
like Jim wild His business depends on it. So when
you ask how the water quality is at the moment,
Jim straight up on where he sees it.
Speaker 3 (09:28):
I'm very confident with the shell Haven. The shell Haven
has got beautiful waters here. We do have a lot
of problems with when we have a lot of rain,
but we get over them problems and we do have
a bit of a sewerage problem sometimes when we have
a lot of rain and when we have the sewerage
(09:53):
overflows that flow into the river. It's an automatic twenty
one day closure. We can't harvest or oysters for twenty
one days this year alone. We've had a real bad
run earlier in the year, and last year we had
a bad run. But look on it now, it looks
as though it's just going to get bigger and better
and buy Christmas, our oysters will be popping out of
(10:15):
the shell. They'll be fat and creamy, and they'll be
just how an oyster should be around Christmas.
Speaker 2 (10:21):
And typical shell Haven oyster.
Speaker 3 (10:24):
Beautiful, shell Haven oysters beautiful, and the other thing there
with our industry, we're world renowned with the shell Haven
and its oysters. All the oyster farmers in this history,
and not only this history, but up and down the coast,
we call them our oyster family, which they are because
(10:44):
we all keep in contact, we all look after each
other when we have hard times. We find things out
to sort of correct our problems from the other oyster farmers,
and they do the same with us.
Speaker 2 (11:00):
How much is technology influencing oyster farming these days?
Speaker 3 (11:04):
Jim, You know, Peter, when all this new technology come in,
see what we never realized back in the early days
and I'm talking about eighty years ago, one hundred years
ago when they used to do it, and all the
other estuies and here we didn't realize all our posts
that we used to put into the ground out on
(11:25):
our lease, all our rails, they used to be tarred.
Now we didn't realize what damage the tar was doing
to the area, you know. Like, but since we've moved
to all this new technology with all plastic posts that
have done in plastic, what we're finding is we're finding
(11:46):
a lot more sea grass is growing, it's grown healthier,
it's better. And believe it or not, but in this estuary,
we finding little balmye bugs, were finding starfish, we finding
little baby's collar and we've never ever seen that in
this history before. So what we were doing back then
(12:06):
and we never realized we were probably damaging the environment
more than what we thought. And now we've moved to
the new technology, it's all these things are grown again,
crabs and a little fish, like all the oyster beds
and everything that we've got on our on our leases,
(12:28):
and that the amount of little fish and everything that
are gathered around and that, like, not long back, about
four years back, we had one person well it was
from oyster. What was that there was river watch Anyway,
they wanted to give some of the old shell beds
(12:50):
and everything, and they planned it in Sydney Harbor. Well,
we got the word two weeks ago that these things
are thrive and the fish that are around these artificial
reefs that they've put in there, they're just going mad
over it, and the oysters are loving it and people
are diving on it now. So what's happened there is
(13:11):
they've made another place for people to enjoy diving and fishing.
Speaker 2 (13:18):
And even though that you've retired officially, you still can't
put that oyster knife down full time, can you.
Speaker 3 (13:25):
No, Well, it's pretty hard because oyster openness is scarce,
very scarce. And if I can just put a little
thing over now, if there's any good oyster openers out
there looking for a job, Jim Wild's Oysters is looking
for an oyster opener. We need over Christmas. We need
four or five more oyster openers because we just can't
(13:48):
get enough oysters open. We're working day and night here
over Christmas to supply the amount of oysters that's needed
for Christmas. And I'll tell you one of the things.
We get a lot of people around Christmas that drive
down from Sydney instead of going on the fish markets.
They reckon it's easier and quicker to drive down to
(14:11):
groom a point the shell Haven Jim Wild's oysters and
buy their oysters and prawns and drive home instead of
going to the fish markets.
Speaker 2 (14:21):
Mister Jim Wilde someone whose family and himself have definitely
left a legacy here in the shoal Haven.
Speaker 3 (14:28):
Mate, well, thanks very much for that, Pete. That's great
because all we want to do is we just want
to run our little family business and we want to
always provide and produce oysters for the locals and the
tourists of the shell Haven. This is what our passion is,
(14:49):
tourism and the locals. Look after your neighbor, look after
the person across the road. Just keep an eye on
them and let's hope they just keep buying oysters.
Speaker 2 (15:01):
It's an iconic brand and it's here to stay.
Speaker 3 (15:04):
That is here to stay. It's not going nowhere.
Speaker 2 (15:07):
The irrepressible Jim Wilde, a man with a deep love
for ensuring the next generation of oyster producers understand the
importance of keeping our river systems pristine to keep serving
up those delicious morsels to visitors and locals alike. And yet,
if you're an oyster sharker, give Jim a bell, you
might just be the next world chap. That's I heartshoal
(15:28):
Haven for this week, proudly supported by the new South
Wales Government. I'll catch you next time.
Speaker 1 (15:37):
I heartshual Haven.
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