Black Garlic & Soy Glaze Abalone

By Kittipat Esposito for Ocean Road Abalone

This abalone recipe brings together the rich flavour of black garlic with a simple soy glaze. Ocean Road Abalone is lightly seared, then coated in black garlic butter to create depth and balance. Using black garlic from Volcanic Produce at Tower Hill in southwest Victoria, the dish carries a subtle sweetness and depth that pairs naturally with the abalone. Finished with a smooth glaze, it is an easy way to bring something a little different to the table without overcomplicating the process.

Why you'll love this recipe 

• A simple abalone recipe that delivers deep flavour with minimal effort
• Black garlic adds natural sweetness and depth without overpowering the dish
• The glaze comes together quickly using familiar ingredients
• Easy enough for a weeknight, but still feels like something a little special

Serves: 

Ingredients

200g Ocean Road Abalone (retort pack) 10ml oil 40g black garlic butter Cracked black pepper Optional garnish: Chives, chopped Flying fish caviar (optional) Black Garlic Butter 1 bulb black garlic (Volcanic Produce, Tower Hill VIC) 200g butter, softened

Black Garlic & Soy Glaze 15g black garlic (Volcanic Produce, Tower Hill VIC) 20g soy sauce (use GF if needed) 35g white miso 60g cooking sake 30g mirin, Japanese sweet vinegar 30g raw sugar 1 tsp cornflour 1 tbsp oil

Tips Retort abalone is ready to use, so you only need a quick sear to warm it through and build flavour Keep the heat moderate to avoid overcooking The glaze can be made ahead and kept in the fridge Skip the caviar for a more everyday version

Serving suggestions Serve with steamed rice and greens for an easy, balanced meal. This abalone recipe also works well spooned over noodles or alongside simple stir-fried vegetables.

Method:

Step 1: Prepare the black garlic butter

Blend the black garlic and softened butter until smooth. Set aside.

Step 2: Make the black garlic & soy glaze

In a saucepan, combine all glaze ingredients except the black garlic. Mix well, then bring to a boil over medium heat, stirring continuously.
Once the mixture thickens, remove from heat and allow it to cool. When cooled, add the black garlic and blend with a stick blender or food processor until the glaze is smooth and fully incorporated.

Step 3: Cook the abalone

Heat a frying pan over medium heat and add a little oil. Add the abalones and cook until lightly browned and slightly charred on the edges.
Add the black garlic butter and toss to coat, allowing the abalones to caramelise. Finish with cracked black pepper.

Step 4: Serve

Arrange the warm abalones on a plate and drizzle generously with the black garlic and soy glaze. Garnish with red flying fish caviar and chopped chives.

About the author

Kittipat Esposito is a culinary talent known for her vibrant use of flavours and colours, bringing adventurous catering to life in southwest Victoria, near our Port Fairy farm. Kittipat grew up in a Chinese-Thai family deeply rooted in the hospitality industry in central Thailand, and fortunately for us, enjoys working with abalone, incorporating other locally grown produce, as well as a wide range of Asian ingredients. Kittipat also delights with European cuisine, especially French and Italian, drawing on both tradition and creativity for dishes that are as visually striking as they are delicious. Her cakes are amazing too!

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