Black-Foot Paua, Pork Broth & Black Cauliflower with Garlic & Kale Chips


3 Paua

Pork Broth

3kg pork bones

2 carrots, roughly chopped

2 onions, roughly chopped

Garlic & Kale Chips

2-3 cloves garlic, peeled

1 bunch kale, stems removed

Black Cauliflower

1 cauliflower broken into florets, main stem removed

black vegetable ash

sea salt

Ingredients provided by: 



Roast pork bones in oven. Remove from oven and place in a pot with carrots and onions. Cover with water and simmer overnight until reduced and flavour has concentrated.


Steam cauliflower until soft and blend to a smooth cream. Add black vegetable ash until cauliflower cream turns black. Season with salt.


Thinly slice garlic, then blanch from cold water to boiling water 3 times. Dry garlic, then fry until crispy and golden. Fry kale in oil until crispy.


Remove paua from shells and clean (no guts and brushed) then freeze overnight. Slice paua thinly then boil or fry for 5-10 seconds, until tender.


To plate, put a spoonful of black cauliflower in the center of a serving dish, followed by the broth. Place paua on top of broth and garnish with crispy garlic and kale.

Wine Match: Waipara Hills Sauvignon Blanc 2017Seafood and Sauvignon is a perfect pairing, along with ale and garlic - hmm hmm