Experience a culinary masterpiece with our Charcoal Abalone, adorned in Rosella Hoisin, complemented by the richness of Macadamia, and a touch of Saltbush.

Ingredients 

• 4 x abalone (sliced for skewers)
• 4 x Skewers

Rosella Hoisin

• *100 ml rosella syrup
• 1 tsp hoisin
• 1 tsp soy sauce
• 1 Tbs mirin

*Note: if you can’t get hold of rosella syrup, you can replace it with a tablespoon of plum or cherry jam

Macadamia Puree

• 200g raw macadamias
• 250ml vegetarian stock
• 2 tsp sherry vinegar
• 2 tsp olive oil
• *10g saltbush flakes

*Note: use 5-10gms of celery salt if you don’t have saltbush flakes

Method

1. Make the rosella hoisin glaze by combining all the ingredients.
2. Make the macadamia purée by adding all ingredients and blending in a high-speed blender until smooth.
3. Skewer the sliced abalone, then brush with the rosella hoisin.
4. Heat your charcoal BBQ (a regular BBQ is fine) and place the skewers onto the grill. Cook for 30 seconds, turn and brush with the hoisin. Cook for a further 30 seconds, turn again, brush with the hoisin and repeat this process for 2 minutes.

To Serve

Place abalone skewers onto a flat serving dish with a little of the macadamia purée and a little of the rosella hoisin. Top with the chopped macadamia nuts and a sprinkle of sea salt.

Experience the ocean’s bounty in a delightful harmony of flavors with our Grilled Abalone dish, paired with vibrant sea grapes, crisp cucumber, and an exquisite Sansho dressing.

Ingredients

• 4 x abalone (reserve juice and chill)
• *20 gr sea grapes (soak in 80 ml of abalone brine to bloom)
• 10 fresh red grapes (sliced)
• 1 x continental cucumber (peeled and diced)

*Note: you can substitute sea grapes with washed and rinsed baby capers (to remove a little saltiness) and then soaked in the abalone liquid

For dressing

• Sansho powder to season (can substitute with ground Sechuan pepper)
• 1 Tbs mirin
• 3 Tbs rice vinegar
• 4 Tbs light flavoured oil (grapeseed)

Method

Combine all the ingredients for the dressing in a bowl and set aside.

Heat a pan to high heat with no oil and when hot place the abalone into the pan, pressing down to heavily sear the abalone meat, which will add a slight smokiness. Remove abalone from the pan and while still warm, thinly slice and place in the dressing. Set aside to allow to cool.

Meanwhile add the sea grapes to the reserved chilled abalone brine to ‘bloom’. They will double in size. Slice the red grapes, dice the cucumber and season lightly with salt and pepper.

To Serve

When the abalone is cool, arrange with the condiments on a serving plate and drizzle with the sansho dressing.

Savor the ocean’s treasures in a symphony of taste with our Abalone Schnitzels, complemented by a zesty Fresh Asian Slaw and golden Shoestring Fries.

Ingredients

• 1 x 425 gm can of Three Friends natural farmed abalone, each halved into 2 thin medallion fillets
• 160g fresh breadcrumbs, (can use gf)
• 1/3 cup (40g) finely grated parmesan,
• or dairy free alternative
• Finely grated zest of 1 lemon,
• plus wedges to serve
• 1/4 cup finely chopped flat-leaf
• parsley leaves
• 1 egg, lightly
• beaten1/2 cup (125ml) milk, or dairy free alternative such as coconut
• Plain flour, to dust (can use gluten free)
• Olive oil, to shallow fry
• OPTIONAL – Sweet Potato or Potato Shoestring Fries can be bought frozen and simply oven baked. Or peel and cut one or two fresh sweet potatoes, or potatoes into shoestring strips, toss in quality olive oil, sprinkle with salt & pepper and bake in a hot oven until crispy and golden.

Coleslaw

• 1/4 savoy cabbage, finely shredded (a mandoline is ideal)
• 1 carrot, finely shredded (a mandoline is ideal)
• 1/2 red onion, thinly sliced
• 235g whole-egg mayonnaise (or enough to bind mixture lightly)
• 1/2 bunch flat-leaf parsley, leaves picked
• 1/4 cup (35g) currants

Method

1. For the abalone schnitzels, using a sharp knife gently halve each abalone to make medallion fillets (2 fillets per abalone)
2. Mix the breadcrumbs with the parmesan, lemon zest and parsley, then season with freshly ground black pepper. In another bowl, whisk together the egg and milk. Dust the Abalone medallions with flour, then dip each one into the egg wash and coat in the breadcrumb mixture. Lay onto a flat plate and chill for 30 minutes to set.
3. Meanwhile, for the coleslaw, mix the cabbage, carrot and red onion in a bowl with enough mayonnaise to bind. Set aside at room temperature for 20-30 minutes to soften.
4. Heat 2cm oil in a frypan over medium heat and, in batches, cook the abalone for 30 seconds on each side until golden and warm through (abalone are already cooked). Drain the schnitzels on paper towel and keep warm.
5. Toss the coleslaw with the parsley and currants, then pile onto plates with the Abalone schnitzels and shoestring fries.

Recipe Photograph: Chef Michael Brine, A Touch Of Salt, Townsville. QLD

Recipe Adaptation: Matt Preston’s Homestyle Chicken Schnitzel. Delicious Magazine.    

Embark on a culinary journey with our Abalone & Oyster Mushrooms on Toast, crowned with the tangy allure of Pickled Shallots.

Ingredients

• 2 x Abalone (strained keeping 1 tbsp of brine)
• 200g Oyster mushrooms (torn into thin strips)
• 4 slices thick cut bread (brioche, sourdough)

Dressing

• 3 Tbs Flat leaf Parsley (washed and chopped)
• ½ Lemon (zested and juiced)
• 2 Tbs Sherry vinegar
• 3 Tbs Olive oil
• 1 x golden shallots sliced

Shallot puree

• 4 Golden shallots (thinly sliced)
• 100 Milk
• 50 gr Butter

Method

1. Strain the abalone, save 1 tablespoon of the brine for this recipe and reserve the rest for future use. Dry the abalone with paper towel lightly season and set aside.
2. Tear the oyster mushroom and set aside.
3. Make a dressing with the parsley, abalone brine, lemon zest & juice, sherry vinegar, olive oil and 1 of the thinly sliced shallots. Season & lightly stir to combine.
4. Add the remaining shallots, milk and butter to a saucepan and cook on a gentle heat until soft and reduced by half and then blend to a purée and adjust the seasoning.

To Serve

Have your dressing set aside in a large enough bowl to toss the abalone and mushrooms in once cooked.

Heat a pan over high heat, add a little vegetable or olive oil and when hot add the abalone, flat side down to pan and sear for 1 minute, then remove from pan.

Lower pan heat to medium and then add a little more oil. Add the oyster mushrooms and sauté until lightly golden, then season and remove from the pan and place into the bowl with the dressing.

Thinly slice the abalone and add to the dressing. Gently toss to combine the ingredients.

To plate

Toast your choice of bread, add a dollop of the shallot purée and then top with the abalone and mushroom mix. Spoon over a little more dressing and enjoy!

The quick, healthy and delicious option for canned abalone.

Ingredients:

• 375g Three friends canned abalone
• Bunch of Baby asparagus
• Baby spinach
• Cherry tomatoes cut in half
• Snow peas
• Lemon sliced
• Parsley
• Minced garlic or ¼ of a clove if fresh.
• Butter
• White wine
• Baking paper
• Salt and pepper

Directions:

1. Pre-heat oven to 220 degrees Celsius.
2. Tear off 4 x 40cm x 30cm pieces of baking paper.
3. In the centre of the 4 paper squares add 1/2 cup each of asparagus, spinach and sliced snow peas
4. Add 6 cherry tomatoes around the edge of the above vegetables.
5. On top add 2 sliced three friends abalone, 1 TBSP of chopped parsley, 1 TBSP of minced garlic, 2 TBSP of butter.
6. Place 3 slices of lemon on top, 2 TBSP of white wine and salt and pepper to taste.
7. Bring the 2 long ends together above the abalone and then roll down until the paper is touching the abalone.
8. Now take either side and crimp ends together the that all ingredients are now inside the sealed pouch.
9. Place the 4 parcels on a tray in the oven for 10 minutes.
10. Remove from the oven and eat while hot.
11. Tip: Individual parcels can be placed in the microwave on high for 2 mins to save using the oven.