Roccbox in the Wild: Abalone

It's abalone season. Go on an adventure with Sarah Glover, catching and cooking fresh produce to enjoy cooking on the Gozney Roccbox.

This recipe is best enjoyed with a glass of Margaret River Sauvignon Blanc Semillon.

To recreate Sarah Glover's delicious abalone dish, watch the video and try this recipe for yourself.

Ingredients:

• Abalone (cleaned and tenderised)
• Butter
• Fresh garlic (sliced)
• Sea salt
• Seaweed (optional, for garnish)

Instructions:

1. Prepare Abalone: Remove the abalone from its shell, clean it, and tenderise by lightly pounding. Slice into thin strips.
2. Heat the Gozney Roccbox: Preheat the Gozney Roccbox to 260°C. Place a cast-iron skillet inside to heat up.
3. Cook Abalone: Remove the skillet from the Roccbox and add a tablespoon of butter. Once melted, add the abalone strips. Cook in the skillet until the sides curl slightly, which indicates they are done. Don’t overcook the seafood, as it will continue to cook after being removed.
4. Serve: Remove the abalone from the skillet and return it to the shell. Drizzle with the sea urchin butter and garnish with fresh seaweed. Enjoy with a glass of Flying Fish Sauvignon Blanc Semillon.

Win a Flying Fish x Gozney pack worth $1,100. Purchase any wine online for a chance to win. Offer ends 9th December 2024.