Charcoal Abalone, with Rosella Hoisin, Macadamia and Saltbush

SERVE: Serves 4 | PREP TIME: 20 minutes

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


  • 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


  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.

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