It is primo to eat a paua whole - wrap it in clingfilm, bash with a rolling pin to tenderise, dust with flour and finely grated parmesan cheese and then and pop it onto the barbecue. Serve with lemon wedges and crusty bread - divine.
However, this rustic Kiwi way of presenting paua is not always realistic. Known as abalone to the rest of the world, this delectable bivalve can be sampled by shaving a semi-thawed specimen into the finest slices.
1 Make a salad base with picked-over watercress, blanched and sliced snowpeas and snow pea shoots.
2 Add something crisp, such as nashi or fresh red-skinned apples or pears cut into segments and dressed with lemon juice to stop them discolouring. Dress with avocado oil.
3 Heat vegetable oil in a pan or wok and drop in shredded fresh ginger and garlic slivers.
