Iron chefs: Jade Tiger Abalone sets sights on 400 tonnes of exports


The “Jade Tiger” abalone was the star of the show as top Japanese chefs – contestants in a menu competition judged by TV’s Iron Chef Hiroyuki Sakai – plied their intricate knife skills at Victoria’s Bellarine Peninsula on Monday.

The chefs – hosted by Austrade and the Victorian government – competed to create the best sashimi dish from the Jade Tiger, as part of a push by Craig Mostyn Group to grow exports of the unique shellfish.

The winner of the contest will have an 8 kilogram box of live abalone – worth about $432 – delivered to their restaurant in Japan.

The company that shares its name with the shellfish, Jade Tiger Abalone, exports five to seven tonnes of live abalone a week, flown anywhere in the world and delivered within 24 hours.

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