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The Freshest Abalone - Abalone Skewer Recipe

Story: Diving for the Freshest Abalone
Episode: 6
Presenter: Scott Bridger
Air Date: 23rd July


Scott explores an excellent local farm for one of the ocean’s most sought-after delicacies, the supple and delicious green-lipped abalone.

  • What once started as a Green-lip abalone exporting company named ‘Ocean Grown Abalone’, Rare Foods Australia has grown to become an ASX-listed entity, working with government stakeholders.
  • They decided to invest in his idea after seeing that he, as a third generation fisherman and Veteran Abalone Diver, was concerned with a decline in Wild Abalone stocks over the years.
  • With keen focus on production improvements and sustainability of their ocean lease, Rare Foods Australia has done extensive work with their RnD department and is now the biggest employer in their area, even attracting divers from the east and overseas.
  • Rare Foods Australia now owns the world’s largest privately held artificial reef, with 10,000 “ABITATS” producing wild-caught Green-lip Abalone off the pristine waters of Augusta each year.
  • Rare Foods Australia attained MSC-accreditation as a wild-enhanced Greenly Abalone fishery, the only one in the world, in June 2022, winning WA’s exporter of the year award for Sustainability in October 2022. Owner Brad also won “Sustainable Fishing Hero” of 2023.

RECIPE


Abalone Skewer, Pancetta, Geraldton wax, Fennel seed and abalone liver sauce


Ingredients

  • 1-2 Abalone
  • 100gm Pancetta- thickly sliced.
  • 2 large sprigs Geraldton wax
  • 1 lemon
  • 1 tsp. fennel seeds
  • 1 clove garlic
  • EVOO

Liver sauce

  • 2 abalone livers- washed and passed through a fine sieve
  • 1 tbps Red wine
  • 1 Tbsp. white soy
  • Evoo
  • Lemon
  • Toasted fennel seeds

Method

  1. Clean and wash abalone.
  2. Slice thin slices of Abalone in place in a small marinade of Fennel seed, Garlic, chopped Geraldton wax and EVOO.
  3. Prepare Geraldton wax skewers- Removing ¾ of the stems of leaves and sharpening the end.
  4. Skewer the abalone onto Gero wax skewers alternating abalone slices and pancetta.
  5. Make Liver sauce- Liver, red wine ( could be the ocean aged variety) Soy, EVOO, lemon juice.
  6. Grill the skewers 1 minute on each side
  7. Place the skewers in the shell with a small amount of the liver sauce to dip.


For More Information:
https://rarefoodsaustralia.com.au


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