Cheong Liew OAM is one of Australia’s most respected chefs and is an ardent supporter of Yumbah. Cheong loves working with Yumbah Abalone’s sweet, subtle flavour and tender texture. ‘Yumbah produces the highest sashimi quality frozen abalone I’ve ever used,’ he says.
Cheong is renowned for his revolutionary impact on the Adelaide food scene since operating his first restaurant Neddy’s from 1975 to 1988. Following this, he embarked on a seven-year stint teaching cookery before eventually taking on The Grange restaurant at the Hilton Hotel.
This period of Cheong’s career cemented his position as one of the all-time greats, receiving an Order of Australia Medal in 1999 for his contribution to Australia’s culinary landscape.
Now, Cheong maintains his position as a leading chef in Australia and enjoys working with the consistent texture and pearly white meat of Yumbah Abalone. ‘The consistency allows great control when cooking and the results are always delicious,’ he says.
Ryan Sessions is Head Chef and owner of Fen Restaurant in Port Fairy — a stone’s throw from our Narrawong abalone farm.
Fen has built a reputation as a ‘must-visit’ regional restaurant on the rugged South-West Victorian coastline. Awarded two Chef Hats in the 2017 Australian Good Food Guide, Ryan has recently crafted a dish built around Yumbah Abalone.
“He’s one of a growing band of Australian chefs using native ingredients intelligently as a matter of course, not as a novelty,” wrote John Lethlean in The Australian.
At Yumbah we are delighted that our beautiful product features so prominently on the menu of this renowned restaurant. The dish features Yumbah Abalone, eel from Skipton and shiitake mushroom from Otways Shiitake.
“It tells a story of the coast and the land of this region,” Sessions says. “It’s a dish that is very regional and has a connection with the Aboriginal people of the land.”
You can read John Lethlean’s review of the Yumbah abalone inspired dish here. ‘Flavour of the month: Home-grown abalone‘
Yumbah enthusiast and passionate cook Jen Risk has long been using Yumbah abalone in her recipes. She praises the versatility of the product and particularly loves the convenience of the snap frozen abalone.
“There are just so many ways to use the product,” she says. “I find using the whole fish, including the roe, adds an extra depth of flavour to many of my recipes”.
Try Jen’s minced abalone, a great hors d’oeuvre that really showcases how easy and delicious Yumbah Abalone is.