Some of the more unusual treasures of the water include the adored gastropod mollusc abalone which fetches up to $1300 a kilo and is a status present in the Chinese world. Diver James Palanowski works in 8-degree water off Tasmania’s east coast to harvest abalone, which is then used by acclaimed Chinese chef Frank Shek (China Doll) who teaches a home sous-vide (water bath) method to achieve a tender delicious spiced seafood which he incorporates into a spectacular omelette.
