Five-of-the-best abalone dishes

SOURCED from our pristine waters, Tasmanian abalone is one of the world’s most sought-after seafoods. Whether sauteed, slow-cooked or raw, this humble sea snail is a delicacy best served fresh in its home state.

Sam Tse, from Sandy Bay’s high-end restaurant Me Wah, with a braised whole abalone. Picture: LUKE BOWDEN

Sourced from our pristine coastal waters, Tasmanian abalone is one of the world’s most sought-after seafoods. Whether sauteed, slow-cooked or raw, this humble sea snail is a delicacy best served fresh in its home state. Here are five-of-the-best abalone dishes Tassie has to offer.

Me Wah

16 Magnet Crt, Sandy Bay

Seafood lovers are spoiled for choice at Me Wah. Try slow-cooked Perkins Bay blacklip abalone served with a flower-top shiitake mushroom, steamed seasonal vegetables and ormer reduction (200g for $85, or candy-heart dried abalone, 180g for $250). Also on offer is Abalone Lo Mein which comes served with handmade egg noodles, shiitake mushrooms, ginger, shallots, and ormer reduction ($24).

Mures Upper Deck

Victoria Dock, Davey St, Hobart

A Hobart institution, Mures is routinely at capacity due to their vast menu of Tasmanian seafood. For those with an affinity for abalone, their Tasmanian Black Lip Abalone is easily the jewel in their crown. Mures’ offering comes with renowned Tasmanian saffron broth and sesame soba with coastal herbs and pickles ($48.50).

Kwan Ho Restaurant

Wrest Point, 410 Sandy Bay Rd, Sandy Bay

Executive chef Jun Wei Lu has put together a real feast for the senses. Start with the black lip abalone sauteed with fresh ginger, vegetables and Shao Xing rice wine ($180 per kilo). If your main is missing that something special, add the abalone mushroom lao fan: braised rice, diced gai larn (Chinese broccoli) and mushroom with abalone reduction ($28).

Bangor Vineyard Shed

20 Blackman Bay Rd, Dunalley

You can be treated to a range of services from a light lunch all the way through to takeaway oysters at this cellar door. Try the Tasmanian abalone sauteed in butter and garlic. The dish is plated with chiffonnade lettuce salad with brandied mayonnaise and locally baked sourdough bread ($35).

Franklin Bar & Restaurant

30 Argyle St, Hobart

This modern bar and eatery in the repurposed Ford showroom is set around the kitchen so you can watch your fine dining experience be crafted as you wait. The Franklin team strive to work with the availability of produce so abalone may not always be on offer — but the sample menu features abalone, shiitake mushroom and lardo (cured cold cut meat) skewers for $14.

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