But if there's one event to reinvigorate everyone with a sense of optimism, it's the Narooma Oyster Festival, to be held on the shores of the Wagonga Inlet, on May 6 and 7.

In its 15th year, the festival is bigger and better than ever before. While many of the highlights have already sold out - the Long Table Dinner on Friday night sold out in 90 seconds - there are still plenty of experiences over the weekend to enjoy, from masterclasses, to tastings, to champagne cruises on the inlet.

Festival director Cath Peachy says one experience not to be missed are the live-audience podcast sessions with experts and chefs for the popular Deep in the Weeds podcast network.

The first session is with oyster farmer John Blankenstein, Rockpool chef Corey Costelloe and seafood expert John Susman; for session two chef Colin Fassnidge is in conversation with the voice of Deep in the Weeds Anthony Huckstep; session three promises to be fun with champion oyster shuckers, Irishman Stephen Nolan and locals Jim Yiannaros and Sally McClean, hosted by Dani Valent; for session four Paul West and wine expert Stanteh Wale pay homage to the south coast.

"These sessions will be a great addition to the festival," says Peachy. "The audience will get to sit in on the podcast, enjoy oysters and a glass of sparkling wine and hear some of the Australia's most ardent oyster fans dive deep into their passion."

Peachy says the Merivale group has come on board to sponsor some premium dining events including a long lunch on the Saturday with chef Jordan Toft. There will be cooking demonstrations hosted by Courtney Roulston and a private bar area with catering provided by Kellie Eastwood.

"We've been lucky to secure some great chefs and experts this year," Peachy says. "But still one of the most popular experiences is just to wander around oyster alley where you can taste oysters from more than eight NSW estuaries."

Peachy says each oyster has its own "merroir", just like wines reflect their terroir.

"People are always surprised when they can discern the differences in oysters from different estuaries," she says.

For the first time the festival will be putting on coaches which will run from Batemans Bay to Narooma, on the Saturday.

"We recognise that accommodation in Narooma is booked out quickly and that people might like to stay elsewhere and travel in," Peachy says.

The bus runs from Batemans Bay, with stops at Broulee, Moruya, Tuross Heads and Bodalla. Buses will run on the hour from 8am to noon, returning from 2.30 until 5.30pm.

Oyster Alley is the heart of the festival and the reason why many people come and keep returning each year. The farmers are our heroes, and last year they served a little more than 75,000 oysters during 13 festival hours which is just amazing. I encourage festival goers to try oysters from all various farms and estuaries along the alley, you will be amazed at how the flavour and texture changes.

This is a brand new event featuring all our celebrated foodies and one I am so excited about. It will give the audience an exclusive and intimate look into the lives of festival legends and food royalty like our ambassador Paul West, chefs Colin Fassnidge and Corey Costelloe (who you can also catch in our cooking demo program) and our champion shuckers. These interviews will be hosted and recorded live by Australia's top journalists, sommeliers and seafood authorities. There will be champagne on arrival, oysters of course, matched with Borrowed Cuttings Picpoul Blanc which the French claim is the only wine to have with oysters and a specially brewed Oyster Stout from our friends at Big Niles Brewing Co.

I love popping into these sessions and seeing how fascinated the audience is, the Oyster Experience is educational and delicious. Guests are guided in what to look for in an oyster, and the five pitstops of flavour like brine, creaminess, sweetness, mineralisation and umami which make up the concept of "merroir". This festival favourite also includes a tasting of Rock Oysters from NSW estuaries before finishing with a tasting of a Pacific Oyster and an Angasi Oyster to show the difference in the species.

This is a delightful way to spend an hour and see another side of the festival and Narooma. The inlet is a productive waterway in terms of growing Rock Oysters but it is also a beautiful place with the clear blue water which Narooma is famous for. The Wagonga Princess in a lovely old ferry with whisper quiet electric engines and guests receive Wagonga Inlet Oysters, a piccolo of Pommery Champagne or a craft beer from our local brewer Big Niles.

Narooma's version of the Melbourne Cup! These guys and girls take shucking to the highest level and you can hear the audience cheering from outside the festival. This year we are thrilled to be hosting the world champion shucker Stephen Nolan from Galway, Ireland and we can't wait to see how he goes shucking our unique Rock Oysters. Australia's Biggest Oyster is another festival favourite, you won't believe how big they can grow, last year's winner was 2.71 kilograms!