Recipes  

d’Urville Abalone with Capsicum Reduction and Parsnip Puree

Recipe by Louis Schindler, Timara Lodge, Marlborough.

d ’Urville Abalone with Shaved Fennel and Orange Salad, Seresin Lemon Oil

Recipe by Chris Fortune:
Winner of the 2003 HELLS KITCHEN

Seared d’Urville Abalone on Leek Fondue with Caper and Bread Sauce  

Recipe by Chris Fortune:
Winner of the 2003 HELLS KITCHEN

d’Urville Abalone with Saffron Fish Stock

Recipe by Alain Hauswirth, The Swiss Guy Carte Blanche Catering , Marlborough