Eyrewoolf harvest wild abalone from the pure clean waters of the Eyre Peninsula – Australia’s home of premier seafood. Targeting abalone mostly older than 10 years, packed with healthy nutrients and rich in flavour intensity, Eyrewoolf’s products are sought after by leading chefs and seafood experts.
With aromas of crisp sea air and fresh seaweed complimented by a burst of salty oceanic flavour, sweet fresh oyster, umami and nutty notes, Eyrewoolf abalone is perfect for sashimi. Searing and braising brings out a soft springy texture and delicious sweet caramelised, smoky attributes similar to fried scallop and pork.
Steamed and Sous Vide abalone pairs beautifully with a dry South Australian Riesling or Methode Champenoise sparkling wine. Seared and braised abalone pair elegantly with the vibrant fruit and spicy attributes of South Australian Grenache, Mataro or Shiraz.