Talent: Analiese Gregory (Franklin) | Venue: SMEG Culinary Kitchen | Price: $70
This is a demonstration style class that includes recipes, tastings and a glass of sparkling.
The cold, pristine waters of the Tasman Sea provide ideal conditions for high-quality wild abalone, where divers swim to great depths for this prized shellfish. Franklin’s Head Chef Analiese Gregory features abalone on the menu regularly and in this exclusive session she’ll be demonstrating how to take an abalone and turn it into a rich, buttery mouthwatering delight.
There are many ways to prepare abalone, but if you don’t know what you’re doing, the delicate flesh can become rubbery and tasteless. In this event, expect the abalone to hit the coals with chargrilled abalone and guanciale skewer with abalone liver sauce, if you prefer it raw there’s sashimi of abalone foot and perhaps abalone rice or abalone omelette. Some like it raw; others prefer to quickly pan-fry it in a little butter however you fancy, Analiese shows you three delicious recipes using this highly prized mollusk.
About Analiese | Analiese moved to Hobart from Sydney after working at Sydney’s Quay and Bar Brosé, Bras in France and Mugaritz in San Sebastián, to become Head Chef at Franklin and has immersed herself in the food culture of Tasmania - hunting, fishing, foraging, growing and making. She regularly dives for sea urchin and abalone off Bruny Island.