Abalone are cold-water sea snails that can be found on the menus of some of the world's most expensive restaurants. Indeed it is one of the most expensive seafood in the world and is especially popular and considered a delicacy in Chile France New Zealand and Southeast Asia.
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Learn How to Make OCTOPUS RISOTTO at Home | Squid Ink Tuile
Below you will find the instructions for this great recipe for baked abalone with squid ink risotto submitted by chef Harald Bresselschmidt. Enjoy!
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Harald Bresselschmidt has achieved worldwide recognition as the owner and head chef of Aubergine Restaurant a gastronomic highlight of Cape Town. “When I was 11 years old I cooked a lavish Christmas meal for my family and that’s when I knew I was going to be a chef.” Harald began his culinary studies at the age of 14 and graduated at just 17 making him the youngest chef in the region. Growing up on the family farm in the unspoilt Eifel region of Germany he instilled a love of nature and an appreciation for natural produce. His early experiences in a small hotel near Esternach on the Luxembourg border taught him the basics of classic cooking and the value of making everything from scratch. For the next 11 years Harald worked in kitchens in Germany Holland London and Switzerland before receiving his Masters of Gastronomy and Kitchen Management from the Heidelberg Hotel School. When Paarl’s famous Grand Roche Hotel came to Germany looking for a new head chef Harald jumped at the chance for a new adventure. He arrived in South Africa in 1992 for a 2-year contract fell in love with the country and met his future wife. Harald then spent a year cooking in France followed by a short stint at Rhebokskloof Wine Farm while looking for a place to set up his own restaurant. In the historic Gardens area he found a charming old building. Once home to the first Chief Justice of the Cape the building has a rich Epicurean heritage. Harald felt a resonance between the classic ambience and his personal style and opened Aubergine Restaurant in 1996. The name Aubergine comes from his love of the vegetable. Inspired by the contrast between its dark skin and light flesh he has incorporated aubergines into a number of his signature dishes. Initially many of the ingredients we take for granted today were not available in South Africa. As new items such as Kalahari truffles Asian greens and farmed abalone became available Harald introduced them into his dishes. His cuisine is constantly evolving but a classic foundation underlies all innovations and he places great importance on keeping food as natural as possible. He strives to preserve the texture and flavour of ingredients and enhance these through marinating. To maintain the integrity of meat and fish he sources whole carcasses and whole fish. He has built a network of trusted smaller suppliers ensuring the origin and quality of his products. Harald places great emphasis on pairing food and wine to complete a full gastronomic experience. Over time he has built relationships with many of the Cape’s winemakers and has an extensive wine list. A growing range of wines under the Aubergine label has revolutionised the concept of “house wines” as he has engaged top winemakers specialising in their respective cultivars to create unique wines that complement his food. In 2009 Harald found another former Cape home nearby where he could build a custom wine cellar to store his impressive collection in optimum conditions. He meticulously renovated the building transforming the main part of the house to include elegant reception rooms and a 40-seat dining room. Auslese his party venue was born. Delving deeper into wine and food pairings Auslese caters for bespoke winemaker dinners corporate events and special events of all kinds. Harald has cooked as a guest chef all over the world from Sydney to Singapore Sylt to Montreal. The Aubergine Restaurant has won many awards and he has built a loyal following both locally and internationally. Awards
