MAKING abalone to Augusta what pearls are to Broome is the catch phrase and goal of Brad Adams, Ocean Grown Abalone owner and soon to be host of one of the most sought after events at this year’s Gourmet Escape.
With chef Don Hancey, Adams will cater to 30 individuals for lunch in the new Augusta Harbour as part of the sold out Augusta Seafood Discovery Tour on November 20.
“We’re hoping this event will grow into something big here,” Adams said.
“Augusta is the heart of seafood in the South West.”
Guests will sample a menu that emphasises the fresh seafood of the region, with abalone and rock lobster set to be the stars.
In Adams opinion, the best way to eat the abalone is while it’s still alive; shucked, tapped to stun and eaten as is.
“You’re never going to get a fresher abalone than what you eat here,” he said.
“People will have the opportunity to have abalone how nature intended.”
Ocean Grown Abalone have placed in over 120 hectares of seabed what Adams has coined as “abitats”, a blend of abalone and habitat, a series of artificial reef constructions for the abalone to grow.
“No one’s ever done this before,” Adams said.
The abalone takes three years to reach maturity, giving local restaurants the opportunity to utilise the local ingredient now before the company begins to export to other countries.
Adams said abalone attracted good chefs who like to experiment, despite the perception that abalone is a novelty ingredient.
“We hope to change that,” he said.
Instead, Adams sees the future leading to the ongoing promotion of the world’s best abalone being Augusta’s, the Gourmet Escape event being the spark to ignite the movement.
