For five years, Mongolian immigrant Suvi Selenge owned an oyster shop in a remote South Australian town that's regarded as a bucket-list experience for Nullarbor travellers
"If we were very busy we were shucking 50 dozen a day, so four days is 200 dozen oysters," she said.The menu was labour intensive and brought Asian flavours of noodles and curries to the frontier town.bring the oysters in and just shuck the oysters, then I cook the rice, the chicken, prawns, then noodles, and chicken again and I roll at 8:30am sushi, and the rolling is finished by 11am and then we're ready for cooking fish and chips," Ms Selenge said.
"People come to Ceduna and some people say it's on their wishlist to sit on top of the Oyster Barn and eat oysters," she said. "Some of the stories people will say to us, or they've heard about us walking somewhere in Byron Bay, and they say, 'Oh if you go through and you're going across the Nullarbor, make sure you call into the Oyster Barn.'"Mr Tully said a lot of his wife's passion for food came from her father.
"Her father was the chef in the restaurant where I met her and was half Chinese. She has brought a lot of her Mongolian and Asian background to her food," he said.Ms Selenge remembers how from the age of eight she would help her father make noodles early in the morning. At 6am they would catch a bus into the heart of Mongolia's capital Ulaanbaatar to deliver the noodles to a lunch bar.She and her father would lug 20 kilogram bags of noodles to the bus, sometimes in temperatures as cold as minus 40 degrees Celsius.
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