Make Your Own Oyster Shuck

Make your very own Oyster Shuck at ECHO Festival 2024. Book your session when buying your tickets.

This year our festival theme is oysters – and what better way to celebrate that than making something that opens them! Patrons will work with Blacksmith Artist, Pete Mattila, in the 200-year-old on-site forge, once used to make the horseshoes of Tasmania! Here you will forge the blade and then brand it with the ECHO stamp.

You will also work with the local woodworking group to sand and oil the wooden handles, made from beautiful Tasmanian hardwood timber retrieved from the depths of the Pieman River by Hydrowood.

You will also have the opportunity to make traditional Aboriginal rope made from stringy bark and cutting grass with proud Palawa Artist, Trish Hodge of Nita Education. This will be the rope to hang your handmade shuck in pride of place in your kitchen or entertaining zone.

What a treat and such a special keepsake to take home xo

Pete Mattila

Trained as an industrial blacksmith and welder, Pete Mattila’s work celebrates complex histories, in art, craft and design as well as in industrial expression.

“The Meaning of the pieces I produce is, for me, inextricably entwined with process, material, physical engagement, and technical ability. It is only through open-ended activity that new works can emerge. The way I view my work is like a continuous thread in a larger fabric. I am a maker; what I am making is new to me. I am not viewing it from the outside, I am viewing it from the inside. My conceptual framework comes from that act of doing, making, thinking. I make objects out of steel. Each new moment emerges from its history and could not be arrived at without it. In this way, the object is continually emerging. To me, they are not resolved static things: within each is a growth of understanding.”

—Pete Mattila

Native bounty feast
Oysters	Chilled with saltbush crunch

Wallaby lahmajun	Grilled flatbreads with wallaby, tomato and herb filling
Sea parsley tabouli	Parsley and onion salad with lemon, using east coast sea parsley	Vegan, GF
Toum	Whipped Tassie garlic dip	Vegetarian, GF

Fire roasted lamb shoulder	With fragrant green herbs and garlic	GF
Warrigal zhoug	Warrigal greens and chilli condiment	Vegan, GF
Fire roasted pumpkins	With tahini yoghurt and toasted pepitas	Vegetarian, GF
(Vegetarian option)	Walnut and garlic stuffed roasted beetroot	Vegan, GF

Kunzea knafeh	Pastry with kunzea custard filling and sugar syrup	Vegetarian

Seafood brunch platter
Abalone fried rice	With local greens, egg and herbs	GF
Cray cakes	With dill and lemon mayo	GF
Oysters	And spicy tomato dressing	GF
Squid skewers	With saltbush and pepperberry	GF

Tickets on sale now