Black foot paua, pork broth, black cauliflower, garlic and kale chips

Giulio Sturla

Giulio Sturla

23rd November 2019
Giulio Sturla

Black foot paua, pork broth, black cauliflower, garlic and kale chips

720 min

In New Zealand, paua is super expensive. We're talking hundreds of dollars a kilo for a live abalone. These things are already seen as a luxury product, and normal people won't buy it.

When you get hold of this stuff and you feed it to normal people, it's very unique for them. A lot of kiwis have never tasted this product because of the price of it. And it grows everywhere.


  • 3kg pork bones
  • 2 carrots, roughly chopped
  • 2 onions, roughly chopped
  • 1 cauliflower floret
  • black vegetable ash
  • salt, for seasoning
  • 2 garlic cloves
  • half a dozen kale leaves


For the pork broth

Get 3 kg of pork bones and roast them in the oven until roasted, after put them in a pot with 2 carrots and 2 onions chopped in roughly, add water and simmer overnight until reduced and the flavour has concentrated.

For the black caulifower

steam the florets until soft and blend until smooth, then add black vegetable ash for color and season with salt.

For the garlic chips

Slice thinly and blanch the garlic 3 times in water then dry them, fry them until crispy and golden, for the kale remove the thick stems and fry in oil until crispy.

For the paua

Remove from the shell and clean them (no guts and brushed), freeze overnight. The next day slice thinly then cook it for 5 to 10 seconds until tender, serve immediately.

To plate

Put a spoon full of black cauliflower in the center of the bowl, then the cooked paua and the chips, on the table serve the hangi broth.

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