Those who have ever attempted to shuck an oyster will know that this is no effortless undertaking – so it may come as a surprise to learn that two of Brisbane’s most passionate fishmongers are capable of shucking 100 dozen oysters in a mere hour. Bringing together their unwavering enthusiasm, knowledge, experience and infamously dry wit, friends-turned-business-partners Johnny Diacopanagiotis and
Nick Green form the local duo behind mobile oyster supplier Shuck It! Purveying the freshest and most appetising oysters available, harvested from local coastal destinations, Shuck It! allows customers to watch their luscious delicacies shucked on site – and to chat to the friendly seafaring sellers about their succulent fare. You can choose to enjoy your freshly shucked oysters chilled or grilled, savouring the natural flavours of the ocean – or, indulge your tastebuds with a Kilpatrick-style or mornay-swathed mollusc. Having owned and managed popular eatery George’s Seafood in West End for 20 years, before deciding to sell in October 2013, Johnny sought a new way to reconnect with the community and foster his love of seafood once again. Shucking oysters together one day, Johnny and Nick developed the idea that would enable the pair to share their love of locally-sourced, quality seafood with the people of Brisbane in various locations – and portable business Shuck It! Now, together with Mary-Jane Diacopanagiotis – who you can contact to enquire about having Shuck It! cater your next corporate function or special occasion – the team is excited to share its deliciously unique offerings with the local community at marketplaces, festivals and at private events. Johnny Diacopanagiotis
Having owned and run popular West End seafood eatery, George’s Seafood, for 20 years, Johnny Diacopanagiotis has come to know a thing or two about the oyster trade. After selling his seafood business in late 2013, Johnny longed to mingle amongst members of the local community – chewing the fat about his true passion: delicious, fresh seafood. Together with his comrade Nick, Johnny is once again delivering up the finest of the ocean’s offerings via his newest venture, Shuck it! You can talk to Johnny and his wife, Mary-Jane, about having Shuck it! bring fresh oysters to your next event. Nick Green
Nick's years of oyster shucking has made him a master of his craft, even if he is a bit too humble to take the credit. Nick first picked up the knife straight out of school in 2011 and hasn't put it down since. Having spent 2 years in Northern NSW shucking oysters in wholesale Nick moved to Brisbane seeking new horizons. Another 3 years here, working in both wholesale and retail sectors of the seafood and oyster industries has provided him with a rich knowledge of the product as well as a strong work ethic and a deep appreciation of a top quality oyster. for the first year of trade at both the wholesale shed and retail oyster bar Nick is now ready to step up and help John steer the ship in 2016. The oysters
Dealing directly with Australian oyster farmers to maintain first-hand knowledge of their appetising product, Nick and Johnny keep close relationships with local merchants to ensure they know which region is producing the finest provisions at any time of the year. This means that Shuck It! customers will always sample the best quality and freshest oysters of the season, all year round. Whether you prefer your oysters in their natural state, flavoured, grilled, or simply chilled, you can learn about the origins of Shuck It! and chat to the fanatical team while you savour the tastes of oysters farmed from such coastal destinations as Stradbroke and Moreton Islands, Bega, Camden Haven (Laurieton), Dunalley, St Helens, Pipe Clay Lagoon, Bruny Island, Coffin Bay and Kangaroo Island.
