Today, Dawson’s looks fresher than ever. Since taking the reins in 2021, owner and director Hannah Wood, has revitalised the Warners Bay institution with a thoughtful rebrand, a store refit and a new generation of local products. The result? A business that feels both proudly familiar and beautifully renewed.
A legacy built on the lake
Dawson’s began in 1964 in a small garage in Warner’s Bay, where Malcolm and Julia Dawson processed oysters by hand before selling them around the Hunter. What started as a humble family trade grew steadily through the ’70s and ’80s, surviving industry challenges, shifting consumer tastes and even the oyster-associated illness crisis in 1978.
Over the decades, Dawson’s expanded from oyster processing into a full retail presence, eventually landing at its current home on King Street in Warners Bay. Generations of locals have memories of Christmas Eve spent queuing outside the shop, picking up trays of oysters and kilos of prawns for their festive tables. It’s not just a seafood store, it’s a Lake Macquarie institution.
A new era
When Hannah Woods stepped into the business in 2021 with her business partners Louise and Thelma, she brought with her both deep affection and big ideas.
“My goal was to honour Dawsons’ long-standing reputation while giving it a modern identity,” she says. “I wanted the rebrand and shop refit to feel clean, confident and contemporary, but still connected to the Dawson’s many locals grew up with.”
A long-time customer herself, Hannah saw the opportunity to inject new energy without losing what made the business special. A refreshed logo and signage, a brighter store layout, and expanded offerings have brought Dawson’s into a new era: one that still feels unmistakably “Dawson’s,” just with a clearer, more modern expression.
Generations of locals have memories of Christmas Eve spent queuing outside the shop, picking up trays of oysters and kilos of prawns for their festive tables. It’s not just a seafood store, it’s a Lake Macquarie institution.
More than oysters
Hannah has widened the mix of what’s available in-store, curating a thoughtful range of sauces, condiments, merchandise, cookbooks, pantry goods and ready-made meals.
“I’m always experimenting,” she says. “Some things take off, some don’t – but I enjoy giving things a go and shining a light on other small businesses. The expanded range gives customers more ways to build a meal without making an extra stop.”
From lasagne and chowder bases to pies, prawn oil, seaweed vinegar and small-batch sauces, the store now caters to everyone from the confident home cook to the busy parents grabbing something quick and easy.
The Warners Bay experience
If you haven’t visited the shopfront at Warners Bay, you’ll find a small and inviting space framed by trees and just steps from the lake.
“We’re a small team, and you’ll usually find either myself, Chris, or Jade behind the counter,” Hannah says. “We keep things simple.”
Two display fridges showcase the stars of summer – oysters, prawns and fresh fish – while a freezer section offers high-quality Australian seafood and a tidy shelf of sauces, stocks and condiments. Out the front, a few tables invite customers to sit, snack and soak up the lake breeze. It’s unfussy, approachable and proudly local.
Festive favourites
This year, Hannah has brought in a few standout products perfect for the festive table:
- The Seaweedery prawn oil and seaweed vinegar
- The Saucy Wench chilli, ginger & lime sauce (a prawn marinade favourite)
- YesYum kimchi mayo
- Dawsons’ own prawn & chorizo pies and barramundi & macadamia pies
“They’re fantastic for simple, easy meals during a busy time of year,” she says.
And at her own Christmas table?
“We keep it really simple – oysters with our classic French Mignonette and prawn rolls. After the Christmas rush, that’s exactly what we all feel like.”
Christmas & New Year orders
Christmas pre-orders have now closed, however the shop will be open for walk-ins right up until Christmas eve. The team is still taking orders for the week after Christmas, New Year’s Eve and into the New Year. Perfect for relaxed summer lunches, camping trips, family gatherings or a New Year’s seafood spread. Orders can be placed in-store or online.
Recipe: Classic Oyster Mignonette
For those serving oysters at home this season, try Dawson’s own classic French Mignonette: bright, tangy and made for hot summer days.
Ingredients:
2 tbsp red onion or eschalot, minced
2 tbsp red wine vinegar
2 tbsp rice wine vinegar
1 tbsp fresh lemon juice
1 tsp olive oil
1 tsp raw sugar
½ tsp pepper
Pinch of salt
Method:
Place all ingredients in a jar and shake well. You can always adjust the flavour if needed. Add more lemon juice and olive oil if you like a less vinegary flavour. If your lemons are very tart, add more sugar.
We like to serve ours at room temperature, so the olive oil doesn’t solidify. Once made, this mignonette can keep in the fridge for up to two weeks.
