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.

Ingredients:

• 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

Method:

• 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.

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.

Ingredients:

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

Method:

• 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.