In enviable weather, on the south-east coast of Australia, a punt glides over Merimbula Lake towards an oyster lease, with passionate young oyster farmer Dom at the helm. It’s a romantic picture of tranquil beauty and a life close to nature, attuned to the rhythm of the tides. But Dom and a few fellow locals swear the water’s getting warmer and the storms more severe. With the lake full of the famous gourmet’s delight, the Sydney Rock Oyster, which takes three years to mature, they are only one big storm or heatwave away from disaster.
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