Abalone Micro Salad


4 Yumbah Abalone (parboiled)

1/4 Continental Cucumber

1 Granny Smith Apple

1 Red Chilli

2 Limes

2 tbsp Chopped Capers

1 tbsp Caster Sugar

3/4 cup Soda Water

2 tbsp Gin

1 tsp Fine Chopped Mint

1/2 cup Apple Juice

Salt & Pepper


Fresh Yumbah Abalone, Compressed Cucumber & Apple, Chilli, Lime and, Capers


Shuck abalone from shell, remove the innards and discard in this case.

Find the teeth at the end of abalone and cut off.

Slice abalone as thing as you can – straight across.


In a small bowl place, sugar, gin, soda water, 2 limes juiced, 1 lime zest and, mix well.

Apple, Cucumber, Mint & Chili

Peel both apple and cucumber and dice into 5mm pieces (If possible place in a vacuum seal bag and vac seal with apple juice).

Finely chop mint.

Finely deseed and chop chilli (to taste).


Deep or shallow fry capers until crispy.

Bring It All Together

In a bowl, put your sliced abalone, apple, cucumber, mint, chilli & enough dressing to evenly cover all ingredients then toss together gently

Season with salt & pepper to taste

To Serve

Clean abalone shell then place salad back into the shell

Our Story

Our Craft