Australia’s largest abalone farm, Great Southern Waters (GSW), has won the Emerging Exporter Award at the 2009 Governor of Victoria Export Awards.

The prestigious awards, now in their 30th year, celebrate export businesses in Victoria.

The Emerging Exporter accolade acknowledges Great Southern Waters’ position as the nation’s largest environmentally sustainable abalone aquaculture facility. The privately-ownedfully integrated operation comprises a hatchery, nursery, grow-out and export facility. Grow-out consists of 400 tanks spanning a total of 20,000 square metres.

Great Southern Waters produces annually over 150 tonnes of abalone in a variety of forms, including premium live, frozen and canned, and delivers directly to worldwide markets.Product is shipped from farm to high-end restaurants and hotels in Hong Kong, Singapore, Japan and China within 24 hours; there is also a small local market for abalone in Australia.

Great Southern Waters’ flagship product is the high-grade Jade Tiger Abalone™, bred exclusively in collaboration with the Australian Commonwealth Scientific and Industrial Research Organisation (CSIRO).

Jade Tiger Abalone™ was developed to fulfil the expectations of export customers; it is a distinctive breed identifiable by its unique shell characteristics and the sweet, medium texture of the meat. Commercial production of Jade Tiger Abalone™began in 2006 and today it is recognised globally as a top-quality Australian delicacy, bred in a pure, sustainable environment.

The high demand for Jade Tiger Abalone™currently outstrips the rate of supply. The need for farm-bred abalone has increased in recent times due to the decline of wild harvesting.

Great Southern Waters has implemented Quality Assurance Systems of Prime Safe Victoria – Food Safety Plan, and the Australian Quarantine and Inspection Service (AQIS) – Approved Arrangement for documenting quality assurance systems and procedures for live export.

In 2007, Great Southern Waters received the internationally recognised certification of Hazard Analysis and Critical Control Point (HACCP) for its Food Safety Plan for the entire operational processes, audited by SGS Systems and Services certification. The Food Safety Plan undergoes regular independent testing of quality as well as traceability procedures for residue of agricultural and veterinary chemicals and environmental contaminants.

Professor David de Kretser, AC, Governor of Victoria; GSWCEO, Anton Krsinich

The Governor of Victoria Export Awards are supported by the State Government Department of Innovation, Industry and Regional Development, committed to securing economic growth for Victoria. The win has placed Great Southern Waters as finalists in the 2009 Australian Export Awards, recognising achievement in sustainable export growth through innovation and commitment. The success of Great Southern Waters in 2009 has occurred during a time where there has been considerable challenge for exporters, including the economic downturn and fluctuations in the exchange rate.

The export awards are designed to raise awareness of the importance of international trade and encourage prospective exporters. Run in collaboration with Australia’s states and territories, each conducting their own awards program, all winners advance as finalists to the Australian Export Awards, which will be held on November 20.

GSW is based at the entrance to Victoria’s Port Philip Bay and employs 20+ people in addition to seasonal staff.

For more information about Jade Tiger Abalone™, visit www.jadetiger.com.au or contact Great Southern Waters on
phone +61 3 5257 2033.

Ingredients:

·         4-6 pieces canned  Jade Tiger Abalone

·         4 dried black mushrooms

·         Stock or water, as needed

·         1/4 cup smoked ham

·         1/2 cup lean pork

·         2 slices fresh ginger root

·         1 tbsp cornstarch

·         1 tbsp soy sauce

·         1 tbsp sherry

·         1 tbsp peanut oil

·         1/4 tsp salt dash of pepper

·         1/4 tsp salt

·         1 egg

Directions:

Soak dried mushrooms.  Drain canned Jade Tiger Abalone, reserving liquid. Combine Jade Tiger Abalone liquid with enough cold stock or water to make six cups.

Cut mushrooms, Jade Tiger Abalone, ham and pork all in strips and keep separate. Mince ginger root.  Combine cornstarch, soy sauce and sherry. Add to pork and toss to coat. Let stand a few minutes.

Heat oil, add salt and ginger and stir fry a few times.  Add pork and stir-fry until it loses pinkness. Remove from pan.

Bring Jade Tiger Abalone stock mixture slowly to a boil. Add mushrooms and stir-fried pork. Simmer, covered, for 10 minutes.

Add Jade Tiger Abalone, ham strips, pepper and remaining salt. Cook only to heat through, about 2 minutes. Garnish with a poached egg.

Ingredients:

• 4-6 pieces Jade Tiger Abalone, thinly sliced
• 1 tbsp vegetable oil
• 1 tbsp fresh ginger, chopped
• 1/2 tbsp garlic, chopped
• 1 mustard cabbage, cut in 5cm lengths
• 1 tsp sugar
• 2 tsp dry cherry
• 1 tsp sesame oil
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• 3/4 cup water

Directions:

Heat oil and add ginger, garlic and cabbage stems; stir fry for 1 minute.  Add cabbage leaves, sugar, sherry and water.  Cook until cabbage is bright green.  Arrange cabbage on serving platter and keep warm.

 Add sesame oil, oyster and soy sauce to pan.  Combine cornstarch with water and stir into boiling sauce.  Reduce heat and add Jade Tiger Abalone slices to heat briefly. 

Arrange slices over cabbage.  Spoon sauce on top and serve.

Ingredients:

• 15 oz. can Jade Tiger Abalone, drained
• 15 oz. can asparagus spears, drained
• 1 tsp salt
• 3 tsps cornstarch
• ¼ cup rendered chicken fat or oil (see note)
• 1 tbsp dry sherry
• ½ tsp sugar
• 1 ¼ cups clear broth
• 3 tbsp water

Directions:

Slice Jade Tiger Abalone thinly. Set aside one third of the asparagus spears for garnish: cut the rest into 2 inch pieces.

Sprinkle the chicken with half the salt and 1/2 tsp of the cornstarch.

Heat fat or oil in a pan. Add the chicken and stir-fry for a few seconds.  Add Jade Tiger Abalone, stir-fry for a few seconds, then add the asparagus pieces, sherry, sugar and remaining salt. Stir in the broth and bring to the boil.

Dissolve the remaining cornstarch in the water and add to the pan. Simmer, stirring, until thickened.

Transfer to a serving dish and garnish with the reserved asparagus.

Ingredients:

·         4-6 pieces Jade Tiger Abalone

·         1 lettuce (medium size)

·         Seasoning A: 2 tsp soy sauce, 2 tsp rice wine, 2 tsp oyster sauce, ½ tsp caramel sauce

·         Seasoning B: 1 ½ tbsp oyster sauce, 1 cup soup stock, ½ tsp sugar

·         1tsp sesame oil

·         1 tsp rendered chicken fat

·         2 tbsp cornstarch dissolved in cold water

·         Cooking oil

Directions:
Slice Jade Tiger Abalone horizontally into 1/8 inch thick large oblong pieces.

Wash the lettuce under cold water and tear the leaves.

Combine Seasonings A ingredients in a bowl, add Jade Tiger Abalone, and marinade for 20 minutes.

Bring plenty of water to a boil and drop in a little oil and a pinch of salt. Drop in the lettuce leaves and remove just before they get soggy. Drain and heap on a platter.

Pour a tbsp of oil and the Seasoning B ingredients into a wok and bring to a boil. Remove the scum.

Drain marinated Jade Tiger Abalone, drop it into the wok and cook for 2 to 3 minutes. Thicken the sauce with cornstarch dissolved in cold water, pour in the sesame oil and rendered fat from the edge of the wok and stir gently.

Arrange on the platter on top of the lettuce leaves.

Ingredients:

• 4-6 pieces Jade Tiger Abalone, cubed
• 1/3 cup unsalted butter 
• 1 cup onion, chopped
• 1 large clove of garlic, minced
• 1/3 cup chopped bell pepper
• 1 bay leaf
• 8 ounces tomato sauce
• 2 cups water
• 3 potatoes, peeled and cut into ½ inch cubes
• ½ teaspoon salt
• 1/3 teaspoon cayenne pepper

Directions:

In a saucepan, melt the butter and saute the garlic, bell pepper and onion until the onion is transparent.

Add the bay leaf, water, tomato sauce, potatoes, salt and cayenne, then cover and simmer about 15 minutes.

Add Jade Tiger Abalone and simmer 4 to 5 minutes until tender.

Ingredients:

· 4-6 Jade Tiger Abalone, cubed

· 1 Small Stalk Lemon Grass, chopped

· 2 Chillies, finely chopped

· ½ Ginger, chopped

· 1 Garlic Clove, chopped

· 2 Onions, chopped

· 1 Bay Leaf

· ½ tsp Salt

· Sugar

· Freshly Ground Pepper

· ½ Cup Green Peas

· ½ Cup Coconut Milk

· Cooking Oil

· Fish Sauce

Directions:

Over low heat, heat the cooking oil, add the finely chopped ginger, garlic, lemon grass, onion and chilli. Keep on low heat and stir until the mixture turns light brown.

Pour in the coconut milk. Add salt, sugar, fish sauce and pepper to taste. Bring the liquid to boil and let thicken.

Add Jade Tiger Abalone cubes and green peas.

Serve with rice.