Abalone black garlic and pistachio crème recipe

By Stephen Dennis. Masterchef Contestant 2024 for Ocean Road Abalone
@stevowildchef
https://10.com.au/masterchef/participants/season-16/stephen-dennis/pa240413cxaqz

Stevo brings these abalone tartlets together with crisp shells, pistachio crème, butter-warmed Ocean Road Abalone retort, black garlic and caviar. The black garlic is produced by Volcano Produce (Tower Hill) from Russian garlic, often nicknamed “shipwreck garlic.”

Why you'll love this recipe 

• Make-ahead friendly: crème + black garlic can be prepped in advance
• Fast finish: the abalone just needs a quick warm in butter
• Premium bite-size: ideal for celebrations and canapé platters

Makes: approx. 6 tartlets (canapés)
Allergens: gluten, egg, dairy, nuts (pistachio), fish roe (caviar), mollusc 

Ingredients

Pistachio crème 100g pistachios (reserve a few kernels only if you want garnish) ½ vegetable stock cube ½ tsp garlic powder 1 tsp olive oil 1 tsp lemon juice Water, as needed Salt, to taste  Black garlic gel 125g black garlic flesh 200g fresh pear slices, peeled 100g water 4g agar agar 4g sea salt 15g squid ink 10g chardonnay vinegar

Savoury rosette batter (crisp shells) (Designed for a rosette iron, but you can also make freeform crisps using a ladle) 1 cup plain flour 1 cup coconut milk 2 large eggs, whisked ½ tsp salt ¼ tsp turmeric (for colour) Optional: 1 tbsp finely chopped chives or a pinch of cayenne Vegetable oil, for deep-frying To assemble Ocean Road Abalone 6pc retort abalone, sliced Butter (to warm + gloss the abalone) Cracked black pepper Caviar (to finish)

Tips Keep the pistachio crème thick so it holds its shape in the shell. The rosette iron must be very hot for clean release and crisp shells. Warm abalone gently and briefly, you want shine and tenderness, not a hard cook.

Method:

Step 1: Make the pistachio crème

1. Add pistachios, stock cube, garlic powder, olive oil and lemon juice to a blender.
2. Add a small splash of water and blend until smooth.
3. Add water a little at a time until the crème is thick and spoonable (don’t over-thin).
4. Taste and season with salt if needed. Cover and chill.

Step 2: Make the black garlic gel

1. Combine black garlic, pear, water, agar agar, sea salt, squid ink and chardonnay vinegar in a sous vide bag. Seal.
2. Cook at 100°C for 1 hour.
3. Blend until completely smooth (a high-powered blender works best).
4. Pour into a container and refrigerate 2–3 hours until set.
5. Blend again until smooth. Add a little boiling water to loosen if needed. Check seasoning.

Step 3: Make the rosette shells (or crisp cups)

1. Whisk flour, salt, turmeric (and optional chives/cayenne) in a bowl.
2. Whisk in eggs, then coconut milk until smooth — aim for the consistency of heavy cream.
3. Rest batter 10–20 minutes.
4. Heat oil to 175°C. Submerge the rosette iron in hot oil for ~2 minutes to fully heat.
5. Dip the hot iron into batter only halfway up the sides (if batter goes over the top, it won’t release).
6. Dip immediately into the oil. After 10–15 seconds, gently jiggle and it should release.
7. Fry 1–2 minutes until golden, then drain on paper towel. Cool fully to crisp.

Step 4: Assemble

1. Spoon pistachio crème into each crisp shell.
2. Slice the retort abalone. Warm quickly in a little butter with cracked pepper until just glossy and warmed through (don’t overcook).
3. Place abalone on the crème.
4. Dot or spoon on black garlic gel.
5. Finish with caviar and serve immediately.

About the author

Stephen Dennis (@stevowildchef) is a MasterChef Australia contestant and chef/content creator known for flavour-first cooking that’s equal parts refined and approachable — clean techniques, punchy savoury notes, and a love of premium produce without overcomplicating it. In this recipe, he brings together Ocean Road Abalone retort with pistachio crème, Volcano Produce black garlic and caviar for an elegant, savoury canapé.

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