Taste the Ocean

Abalone is a wonderfully versatile seafood. It is easy to cook with and can make the ‘wow’ difference to any meal. Food critic Matt Preston described the taste in the Epicure section of The Age:

“The meat is firm with texture like a scallop crossed with a fleshy mushroom; flavour is subtle and sea-sweet.”

Abalone Liver Sauce
Grilled Abalone
with Sake and Butter
Abalone & Chicken Wings
in Clay Pot
Steamed Fresh Abalone
with Mandarin Peel
Pan-Fried Abalone
with Shallot Butter Sauce
Shallot Butter Sauce
How to prepare Abalone
Find out how
A chef's perspective
Read more