Peaches and cream, Fred and Ginger and, ah, Bert and Ernie – some things are just meant to go together. And, of course, sitting firmly in the canon of classic duos is the romantics go-to: oysters and champagne. But not all oyster and champagne pairings are created equal. We join Bert’s Bar & Brasserie head chef Sam Kane and Merivale senior head sommelier Adrian Filiuta MS, as they travel to the Narooma Oyster Festival to meet producers and learn more about the region’s Sydney Rock Oyster (“the perfect example of an oyster” says Sam) and the Angasi. Naturally Adrian packed a few bottles of R de Ruinart champagne to help wash them down.