4-Origin Abalone Bundle

4-Origin Abalone Bundle

Description:

A curated tasting platter bringing together four live abalone varieties from three origins in one order — New Zealand, South Korea and South Africa. Each variety brings its own size, texture and character, making this platter ideal for comparison tasting, entertaining or simply treating yourself to a proper abalone spread.

What's Inside (12 live abalone, 4 varieties):

• 1x Live New Zealand Black Gold Abalone (300–450g) – the hero piece: rare, seasonal and wild-caught, prized for its rich umami and firm bite.
• 2x Live Korean Abalone (100g/pc) – kelp-fed and naturally sweet, the all-rounder size for steaming, grilling or sashimi.
• 3x Live South African Abalone (30–40g/pc) – ABAGOLD-farmed, a mid-size portion good for braising or hotpot.
• 6x Live South African Abalone (10–20g/pc) – bite-sized, perfect for skewers, congee or serving whole in the shell.

Why Choose This Platter?

✔ Four Origins, One Order – New Zealand, Korea and South Africa side by side, without ordering each separately.
✔ Built-In Variety – From bite-sized to centrepiece, there's a size for every dish.
✔ Delivered Live – Held in our own tanks and delivered live for peak freshness and texture.
✔ Great Value – Priced at $96, a saving of over $32 (about 25%) versus ordering each variety separately at $128.60.

Suitable For:

• Sashimi & Raw Consumption – Thinly sliced with ponzu, yuzu or sesame oil and salt.
• Steamed with Superior Broth – Enhances natural sweetness and umami.
• Braised Cantonese-Style – Slow-cooked in rich, savoury sauce.
• Grilled with Butter & Soy – A smoky, caramelised twist.
• Abalone Porridge – The classic comfort dish, using the liver for depth of flavour.

Handling & Preparation Tips

Storage: Keep live abalone refrigerated at 0–4°C, covered with a damp cloth. Do not submerge in fresh water. Best consumed within 1–2 days of delivery.

Preparation: Scrub the shell, then slide a spoon between the flesh and shell to release the meat. Remove the mouth and, if desired, separate the liver. Rinse and slice or cook whole.

🚫 Avoid: Overcooking, which turns the flesh rubbery – abalone needs either very brief heat or long, slow braising, nothing in between.