Abalone, Liver, Kombu

A recipe by André Chiang, taken from Octaphilosophy - The Eight Elements of Restaurant André


For the abalone:

5 abalone

30 ml dashi

For the abalone liver paste:

1 shallot, peeled and cut to a brunoise

30 ml extra-virgin olive oil

5 abalone livers (from abalone, above)

30 g mushroom paste

15 g seaweed paste

10 g fried kombu

0.5 g xanthan gum

salt and pepper, to taste

For the kombu chips:

100 g kombu, soaked in water for

30 minutes

salt, to taste

To serve:

red sea coral, to garnish

salicornia sprigs, to garnish

herb salt, to taste


Take the abalone meat out of the shells. Separate and discard the organs, but reserve the livers separately. Use a brush to scrub away the black layer around the abalone meat and rinse under running water. Vacuum pack the abalone with the dashi and freeze.

To prepare the abalone livers, heat the olive oil in a frying pan and add the shallot and livers. Sweat gently until the shallot is soft and the liver is cooked. Remove from the pan and let cool. Place in a Vitamix with all the remaining ingredients and blend until smooth. Season with salt and pepper and push through a fine sieve. Transfer to a piping (pastry) bag and refrigerate until required.

For the kombu chips, dry the soaked kombu with paper towels. Fry at 175°C/345°F for around 60 seconds, or until crisp. Dry on paper towel then break into pieces and season with salt.

To serve, use a mandolin to cut the abalone lengthwise into fine slices. Pipe the liver paste onto the kombu chips and top with slices of abalone. Garnish with coral and salicornia and finish with a sprinkle of herb salt.



The culinary philosophy of premiere chef André Chiang, whose Restaurant André is in the top 50 world's best restaurants list.

Headed up by chef-owner André Chiang, Restaurant André's menu centres around his 'Octaphilosophy' taking into account Chiang's eight elements of gastronomy: salt, texture, memory, pure, terroir, south, artisan and unique.

Octaphilosophy, explores 365 days in his restaurant. Including dramatic snacks, precisely crafted dishes and meticulous sweets over each season, and documented the stories and processes behind each dish, Chiang will share his unique approach to food combining the technical precision of Asian gastronomy with the French culinary preference for produce, producers and seasonality.