Three Friends Abalone.
From a special place.


Three Friends is in historic and beautiful Stanley where our farmed abalone, nourished by the cool pristine west coast waters of Tasmania, is nurtured and harvested for perfect texture, nutrition and flavour.


WITH GIFT BOX Tasmanian abalone grow in the cool pristine water of the southern ocean on the wild west coast of Tasmania, Australia, where the cleanest air in the world and the cold crisp water straight from Antarctica produce the highest quality abalone in the world. 425g

Abalone and Pork Soup with Friends

SERVE: 4 | PREP TIME: 45 minutes

A festive season favourite, that we think should be enjoyed year-round, because there’s nothing like getting people together over a delicious, warming bowl of soup.


  • 4 pork fillets (300g)
  • Three Friends abalone (1 can)
  • 3 dried Chinese mushrooms
  • 1 teaspoon light soy sauce
  • Vegetable oil
  • ½ teaspoon sugar
  • 1 teaspoon corn-starch
  • ½ tablespoon black pepper
  • 3 thin slices fresh ginger
  • 6 cups boiling water
  • 2 teaspoons of salt
  • 4 celery ribs
  • 1 chopped spring onion


  • Thinly slice the pork and marinate in the soy sauce, sugar, corn-starch, half a tablespoon of oil, and some black pepper.
  • Heat the oil in a large frying pan and stir in the ginger with a pinch of salt for about a minute. Pour in 6 cups of boiling water.
  • Soak the mushrooms in a bowl of warm water for about 15 minutes. Slice the mushrooms and celery into thin strips.
  • Add mushrooms, celery and marinated pork into the pan, pop the lid on and simmer for about 8 minutes.
  • Cut the abalone into slices and put them into the pan about 4 minutes before serving.
  • Sprinkle the spring onions over the top and serve immediately.
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Aussie BBQ Abalone

SERVE: 4 | PREP TIME: 15 minutes

There’s nothing like gathering with friends round the barbecue, and when we do, this is one of our go-to recipes. It is simple and delicious, but always keep in mind that abalone should never be overcooked.


  • Fresh or frozen Three Friends abalone
  • Plain Flour
  • Salt and pepper to Taste
  • Lemon
  • Butter
  • Olive oil


  • Remove abalone from the shell using a dessert spoon or similar, discarding the viscera.
  • Slice abalone as thinly as possible with a sharp knife.
  • To a bowl of plain flour add salt and pepper to taste and lightly dust the abalone.
  • Ignite barbeque and heat hot plate to a high heat. (A thick bottomed frying pan can also be used)
  • Add butter and a dash of olive oil to the hot plate.
  • Once butter starts to foam, add the abalone to the hotplate in a single layer.
  • Turn abalone over after no more than 60 seconds. (beware of overcooking, as it can make abalone tough)
  • Leave for a further 60 seconds before removing from the heat and serving with a squeeze of lemon. Eat it straight off the barbeque.
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