The melbourne-based chef and TV personality is a prominent advocate of Sydney rock oysters. He loves sharing the story behind each oyster he handles.

"To be able to stand there and tell some body the story behind the estuary they came from - is the essence," he said.

"It's about educating people."

Oysters from Nowra to the Victorian border will be on display on Saturday for the festival, which draws thousands of people each year.

"It's going to be a lot of fun," he said.

Mr Hilke will be preparing three foams to accompany the oysters at the festival as well as a unique barramundi dish.

He hopes to educate people of the different things you can do with oysters.

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"If you are doing a dinner party it is nice to 'zhuzh' it up a bit and give a different flavour to it," he said.

Although, Mr Hilke said nothing compares to the freshly shucked oyster served 'au naturale'.

"Whatever estuary they come from, they all have different flavour components.

"This stretch of coastline is just sublime," he said.

Mr Hilke is passionate about supporting local produce and businesses.

"It's a great time to get out now, to go for a long drive up and down the coast, to jump on a plane and head to Merimbula," he said.

"It's one thing we don't do enough of because everyone says we are time poor - but you have to make the time," he said.