Chef Jason Roberts calls this delicate steamed abalone dish the “breakfast of champions”. The New Zealand born chef has crafted a steamed delicacy using Yumbah Greenlip Abalone, infused with the classic flavours of toasted sesame and soy alongside punchy ginger and citrus. This simple, nutritious and elegant dish makes a wonderful entrée or impressive dish […]
Place all ingredients into a pot, and heat until just warm and honey has melted. Remove and cool. place into bottle and allow the flavours to develop overnight.
An abalone innovation, created by World Seafood Champion John McFadden. Try this new take on the prawn cracker using Yumbah Abalone, chilli and lime. Prepare the abalone Place the abalone meat and water in a food processor or blender, and blend to form a smooth abalone paste. Put the tapioca starch in a large mixing […]
To prepare the masterstock, place all ingredients in a pot and bring to boil. Reduce and simmer for 45 minutes. Meanwhile, mix all seaweed salad ingredients together and set aside until the abalone is ready. Shuck the abalone and set aside. Once the stock is ready, add the abalone and cook on a low simmer […]
To make the masterstock, place all ingredients in a pot and bring to boil. Reduce and simmer for 45 minutes. Meanwhile shuck the abalone, prepare the choy sum, noodles and spring onions, and set aside. Once the stock is ready, add the abalone and on cook on a low simmer for two hours. If not […]
After a seafood degustation, remaining prawn shells can be used alongside Yumbah Abalone in this luxurious recipe from World Seafood Champion John McFadden. In a saucepan, heat oil, then add onion, carrot, celery, thyme and garlic and cook until fragrant. Add prawn shells and crab. Cook until shells have turned red. Add in tomato paste […]
Preparation Make kimchi mayo by blending kimchi and mayonnaise together until smooth. Shuck the abalone – face the sharp, thin edge of the abalone towards you. Using a tablespoon, place the spoon against the muscle in the middle of the shell where it’s attached and scoop out the flesh – the meat should just pop. […]
Preparation Furikake and black rice crumble Heat canola oil in a small pan, and once hot add rice. Cook until it puffs (approx. 5-10 seconds). Remove, drain and cool. Mix with all other ingredients. Set aside. Poached oyster cream Add 10g of the butter into a saucepan, then add diced eschalots. Once softened, add in […]
Heat pan or wok. Add garlic & ginger, stirring for 10 seconds. Quickly add the abalone & cook until they slightly curled. Approx. 1 to 2 minutes. Quickly add the sliced shallots & serve. Watch Chef Ambassador John McFadden prepare this dish below.
Place the abalone back into the shell. In a bowl, combine the soy sauce, ginger, garlic, samphire, lemon/lime juice and sesame oil. Mix well until combined. Spread evenly over abalone and serve.