Zoe Jacobson has gone from oyster packer to Australia’s fastest shucker – and with a spot at the World Championship in Galway and a brand new oyster bar taking shape back home, she’s just getting started.

How did you become the fastest oyster shucker in Australia? Short answer…a lot of grit and determination! I was raised on my family’s farm, sur­rounded by livestock like sheep and cat­tle, which helped shape my strong work ethic and appreciation for hard work. I entered the world of aquaculture through my first job as an oyster packer, where I was inspired by the oyster shuckers around me. Over the years, I’ve watched many professional oyster shuckers who helped me navigate “the art of shucking.” Everyone has their own technique that works for them–it’s an ongoing process of learning. Every shucker is unique, just like an oyster! Through all the watch­ing, practising, and asking questions, I eventually found a method that worked for me.

How long have you been shucking, and what does it take to compete at this level? I’ve worked in aquaculture for about 20 years. During that time, I’ve mostly worked behind the scenes in processing factories, retail shops, mobile oyster bars, restaurants, and on oyster farms. Within that broader experience, I’ve been shucking oysters for around seven years. If you ask any profession­al shucker, that’s not a long time. I’ve pushed myself to practise my technique and presentation almost to the point of exhaustion to reach a competitive level and put myself out there.

For many in Australia, shucking is a sport–and like most athletes, we put our bodies on the line. Oyster shuckers are often overlooked and underestimated, much like other back‑of‑house workers. To compete at this level, you need pas­sion, a strong mindset to keep practising, and the persistence to keep going. Shuck­ers often describe it as an art form.

You’re the first woman to represent Australia at the upcoming World Championship in Galway. What does that mean to you? I’m extremely proud to be representing Australia, and the fact that I’m the first woman to do so is pretty surreal. There’s such a strong community of talented shuckers in this industry. While it’s traditionally been a male‑dominat­ed space, it’s exciting to break through that shell (pun intended!) – not just for myself, but hopefully for other women in hospitality and seafood who might see this and think, “Maybe I can do that too.” At the same time, it’s also about Tasma­nia. We come from a small island at the bottom of the map that produces some of the best oysters in the world, and now I get to showcase that craftsmanship on an international stage.

How are you preparing for Galway? I’m not a big fan of flying, and it’s about a 27‑hour trip to Galway – so I’m trying to get my head around that first… haha! On the preparation side, I’ve been lucky enough to connect with a couple of world champion oyster shuckers, including “Shucker Paddy,” who has offered to show me the ropes when I arrive in Galway. The oysters over there are quite different from what I’m used to. I’m told they’re similar to our native Angasi oysters, so I’m look­ing forward to adapting my technique and learning as much as I can.

Tell us about the new oyster bar you’re working on in Dunalley. What is your involvement there? My dream has always been to put down roots and create a unique oyster bar. To get a feel for it, I started my own mobile oyster bar, Living the Shucking Dream. It began with weddings, then grew into corporate events and functions within Tasmania’s aquaculture industry. Along the way, the business caught the atten­tion of Yumbah Aquaculture. We quickly realised our values aligned and shared a strong belief in the product. I’m proud to say they’ve supported me in bringing this dream to life.

Do you have a favourite Tassie oyster, and a favourite way to eat them? At first, I wasn’t a big fan of oysters until I was taught how to eat them and truly appreciate their flavour profiles. We’re incredibly spoilt here at Yum­bah Aquaculture. The oysters we grow across our Tasmanian farms – Boomer Bay, St Helens and Eaglehawk Neck – are Pacific oysters, each with their own unique characteristics. I’ve always had a soft spot for the Boomer Bay oysters, though. There’s a lot of nostalgia there for me, as I worked on the farms as a farm hand and learned from generational farmers who have been in the industry for years.

My favourite way to eat them is as fresh as possible; plucked straight from the water, shucked on the spot, and enjoyed immediately. That’s really the inspiration behind what we’re creating at Forty Two Degrees Dunalley Oyster Bar. We want people to experience that fresh, crisp, creamy, buttery flavour of our Pacific oysters, straight off the boat and shucked live in front of them. It truly doesn’t get any fresher than that.