PĀUA SKEWERS WITH DARK BEER GLAZE

Makes six skewers

For the pāua skewers

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2 whole pāua in the shell
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3 Tbsp olive oil
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2 large garlic cloves, peeled and sliced

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1 Tbsp lemon juice	
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½ tsp flaky sea salt
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¼ tsp chilli flakes
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Shuck the pāua from its shell. You can do this simply by pulling the meat out using your hands. Discard the roe, remove the teeth and then rinse the pāua under cold water.

Next, tenderise the pāua using a flat sided mallet. Use a bit of strength but don't pound the pāua too hard or it will split. The pāua will be ready when it has softened and relaxed.

Thinly slice the pāua crosswise keeping the meat intact as much as possible.

In a bowl, combine the olive oil, garlic cloves, lemon juice, flaky sea salt and chilli flakes. Add in the sliced pāua and stir together. Set aside in the fridge and leave to marinade for one to two hours.

While the pāua is marinating, pre-heat a barbeque grill to a medium-high heat. You can also make your dark beer glaze while you are waiting.

When the pāua has finished marinating, bring it out of the fridge and thread the slices onto your skewer sticks.

Place the skewers on the hot grill. Char all sides of the pāua skewers, brushing the dark beer glaze over as you cook. Each skewer should take no more than 2 minutes.

Once the pāua skewers are cooked, season with flaky sea salt and serve immediately.

For the dark beer glaze

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100g mānuka honey
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50g white wine vinegar
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200ml dark beer 
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½ tsp dried horopito or black pepper
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1 tsp flaky sea salt
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Place all ingredients in a saucepan set over medium heat.

Cook together until the mixture has reduced by three-quarters and has a thick, syrupy consistency.

Set aside to cool for half an hour. Once it has cooled, you can use the dark beer glaze straight away or transfer it to an airtight container and store in the fridge until required.