4 pāua
¾ cup rice wine vinegar
¾ cup water
3 cloves garlic, crushed
1 tablespoon raw sugar
1 teaspoon salt
1 tablespoon black peppercorns
4 horopito leaves or bay leaves


1.Tenderise the pāua by hitting with a mallet or rolling pin, then steam them for 4 minutes.
2.Once cooled, slice into roughly ½ cm pieces and put into a clean jar.
3.Add the remaining ingredients to a small pot and bring to the boil.
4.Allow to cool before pouring the brine over the pāua to fill the jar.
5.Keep refrigerated and consume within two weeks.
7.Serve the pāua on a piece of good bread, or in a simple pasta with garlic, olive and a squeeze of lemon. Or eat straight from the jar!

Recipes, food styling & photography Jane Lyons & Will Bowman

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