Yumbah Abalone Vietnamese Noodle Salad
A fresh spring salad crafted by World Seafood Champion John McFadden, this take on a classic Vietnamese salad is topped with new Yumbah Aquavide Abalone. Prepare the Vietnamese Noodle Salad To make the salad, combine all the ingredients (except for the roasted peanuts) in a bowl. Nuoc Cham Dressing Combine water and sugar in a […]
Abalone, Chilli and Lime Crackers
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 […]
Yumbah Greenlip Abalone with Masterstock and Pickled Mushroom and Seaweed Salad
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 […]
Yumbah Greenlip Abalone, Masterstock and Mushrooms
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 […]
Greenlip Abalone with Chorizo, Roast Crab and Prawn Sauce
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 […]
Guy Turland’s Salt and Pepper Abalone
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. […]
Greenlip Abalone with Poached Oyster Cream and Furikake and Black Rice Crumble
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 […]
Abalone with Ginger, Garlic & Shallots
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.
Yumbah Mussels with Garlic, Onions, White Wine & Shallots
In a good sized pan (with a lid), heat oil. Add chopped onions and garlic and cook for 15 seconds until fragrant. Add mussels, stir, then add the white wine. Place on lid and cook until the mussels are just open. Once opened, add the sliced shallots and serve. Watch World Food Champion John McFadden […]
Sashimi Abalone with Samphire, Soy, Ginger & Sesame
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.