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A delicious meal in only 20 minutes using the Candy Abalone Ready to Eat will Tasmanian dried abalone.    仅需20分钟即可亨用 – 顿美味佳肴使用来自溏心鲍鱼的塔斯马尼亚野生干鲍。   Ingredients 食材 Ready to eat candy abalone 即食溏心鲍鱼 Sweet potato 红薯 Spinach 菠菜 Ready to eat sauce 即食鲍汁   Method 烹饪方法 Place the closed packet in a pot of water and bring to the boil. 将封闭的包装放入一锅水中，煮沸。 Once the […]

Ingredients 食材准备 Dried abalone 干鲍 Chicken 老母鸡 Pork ribs猪排骨 Chicken feet 鸡爪 Pork skin 猪皮 Oil 食用油 Brandy 白兰地酒 Chinese maltose 麦芽糖 Stock 高汤 Dark soy sauce 老抽 Method 烹饪方法 Soak the dried abalone in distilled water between 4 and 7 days depending on size.  Change the water daily whilst keeping the abalone refrigerated. 根据鲍鱼大小将干鲍和蒸馏水一起置于冰箱冷藏室中浸泡4-7天，每天换一次水，使干鲍柔软即可。 Use a pair of scissors to remove the mouth area of […]

Candy Abalone was honoured to be featured on channel 7’s Kochie’s Business Builders. Our Director Mike Vecchione at Candy Abalone spoke about the times during COVID, exporting and supporting other Australian local businesses. Did you miss this special episode of Small Business First? Watch the full episode here    

Candy Abalone is excited to be featured in the Colours of Australia 4×1 hr series from ZED Productions, filmed and directed by Phillippe Moreau, Small World Documentaries. This colourful voyage explores some beautiful Australian landscapes, providing an explanation about particular uses or unusual natural colours we see every day. They took the plunge into the […]

Candy Abalone are proud to have Tasmanian Air Tours join them on site down at Cambridge! Tasmanian Air Tours officially launched today and will be offering scenic flights and tours right out the front of our drying facility here at Candy Abalone.

James featured on SBS Food in the episode of Food Safari Water. James appeared in the episode with Chef Frank Shek from China Doll Restaurant, forager peter Hardwick form NSW, James Ashmore from Ashmore Foods Tasmania, Chf Masaaki Koyama, Masaaki’s Sushi Geevston and chef Peter Conistis, Alpha Restaurant to share their of Sea Treasures.

On Sunday we welcomed famous Priscilla Wong and Tony Hung Wing-sing hosts of, TVB Jade Pack (the largest Cantonese language free television channel in Hong Kong). James took them on a tour and delivered an informative talk on dried abalone, Barilla Bay Oysters them a hands on experience of shucking oysters down on the beach. […]

James was chatting to ABC Landline’s Margot about creating this beautiful dish for his special guests from invasive sea urchin! The full story follows one of our Abalone divers Renison Bell as he harvests the urchin, working towards reducing the density of this species which feasts on kelp beds and leaves patches of bare rock […]

Candy Abalone featured on SBS Food. James was in this episode of Food Safari Water. Candy Abalone appeared in the episode with Chef Frank Shek from China Doll Restaurant, forager Peter Hardwick from NSW, James Ashmore from Ashmore Foods Tasmania, Chef Masaaki Koyama Masaaki`s Sushi, Geeveston and Chef Peter Conistis Alpha Restaurant to share our stories about Sea Treasures!

Thanks to Drysdale House for bringing their international guests to the Candy Abalone factory for an informative talk about drying abalone.