House Of Chow Abalone Feast
An Eyrewoolf Abalone feast was held at the House of Chow showcasing some of the Eyrewoolf Abalone range in a six-course tailored journey experience. Each course was expertly prepared by the House of Chow and paired with First Drop wines.
Owner and diver Tobin Woolford spoke to nearly 50 guests about the Eyrewoolf Abalone story of purchasing Flinders Island and life growing up living from the island and ocean. He detailed the vast experience gained over two generations diving, processing and marketing abalone, what ocean factors help produce the intense flavour of Eyrewoolf Abalone, and provided information about industry regulation and governance as well as diving stories and the abalone industry.
During the night there were lucky draw prizes, exclusive product specials and an auction of two abalone weighing over one kilogram each!
Wednesday 4 August 2021
House of Chow Restaurant, 82 Hutt Street, Adelaide
Cold Cut comparison of Eyrewoolf additive free canned abalone and traditional ingredient canned abalone, featuring Sliced Canned Abalone with Chicken Jellyfish Celery. Paired with Endless Summer Adelaide Hills Pinot Grigio 2021.
The first serve provided a chance to taste the difference between Eyrewoolf’s new additive free canned blacklip, containing only abalone, water and salt, and traditional ingredient canned blacklip abalone, also produced by Eyrewoolf. The new additive free cans taste like abalone fresh from the ocean, and the question was asked on the night if it was from freshly frozen stocks!
Greenlip meat panko crumbed abalone with tempura vegetables and wasabi mayonnaise. Paired with Mere & Fils Adelaide Hills Chardonnay 2018
A Japanese take on a traditional favourite. The light tempura allowed the greenlip abalone flavour to shine through while the wasabi mayonnaise added a light ‘kick’ to the dish.
Braised Greenlip Abalone with XO sauce and Chinese broccoli
This Cantonese dish contained tender slices of greenlip abalone full of flavour with a perfect amount of a rich and fragrant XO sauce.
Blacklip Abalone, free range meat hen and pork bone soup both paired with the Matador Barossa Garnacha 2020
Crisp and tender abalone blended well with the pork bone and chicken broth to create a warm and healthy soup, perfect for the winter night.
Abalone and Seafood Fried Rice
A premium take on a household favourite, a hint of intense abalone flavour throughout the dish.
Whole Greenlip Abalone – traditionally braised with Chinese mushrooms. The last two dishes paired with 2% Barossa Shiraz 2019
The finale dish, three days of simmering with secret abalone sauce, the abalone was perfectly tender packed with flavour that blended perfectly with the sauce.
Thank you to those who supported the sold-out event! We are already looking forward to hosting the next dinner! Be sure to sign up to our mailing list to receive early bird notification of our experience.