Phillip Searle was one of the first chefs to introduce Asian flavours into Australian fine dining at his highly acclaimed Oasis Seros in the late 1980s. He taught this dish at the Seafood School in 1991, when fresh abalone wasn’t widely available and he wanted to distil the flavour from frozen abalone; back then he discarded the abalone after the stock was made. Thankfully today the long, slow cooking of fres
