Kerwee Kiwami Named Finalist of 15th Annual President’s Medal in Sydney | News | Terra Mare Prime

Terra Mare Prime Indulgent Canape

October 28, 2020

Simple and indulgent, this canapé will keep you coming back for more. A great smorgasbord of TMP products and combination of sweet flavor and texture .



  1. Cook steak per personal choice. We suggest rare or medium-rare.
  2. Allow the steak to rest before slicing it thinly. Then cut each slice into manageable bite size pieces, and place on a plate for serving.
  3. Season with sea salt, then add the cheese to each piece of meat. Finish by drizzling honey over the meat and cheese and serve.

Yumbah Greenlip Abalone with Pancetta & Yarra Vally Caviar

October 28, 2020


  • 7 x pieces Greenlip Abalone (1 7PC pack)
  • 1lbs whole Pancetta, or bacon
  • Yarra Valley Caviar
  • Micro greens, optional


  1. Defrost abalone following defrosting guide here. Then shuck, trim, and clean. Instructions can also be found here. Also clean the shells and put aside for serving.
  2. Heat a non stick pan on high heat - do not add any oil. Once the pan is warm, add the pancetta and turn down to a medium heat. Place a heavy saucepan on top to prevent the pancetta from curling.
  3. Cook for about 4 - 5 minutes each side. Take the pancetta out of the pan and let it cool. Leave the remaining pork fat in the pan, then turn heat to low.
  4. In the same pan as the pork fat, add the abalone pieces flat side down. Leave for about 5 minutes until the back side is warm to touch. Turn over and cook for a further 4 minutes. There should be a slight golden color on the edge.
  5. While the abalone is cooking prepare the pancetta. During cooling, the pancetta should become very crisp. Once cold, dice into small pieces and set aside.
  6. Remove the abalone pieces from the pan, then thinly slice. The center of the abalone should be warm to touch with a light opaque color.
  7. Place neatly back in the shell to serve, and sprinkle the crispy pancetta over the top.
  8. Add a generous amount of Yarra Valley Caviar, along with the micro herbs. Serve immediately.

Moroccan Kiwami Wagyu Kabobs

October 28, 2020


  • 2.2lbs Kerwee Kiwami 8+ Dice, defrosted
  • 4 tbsp lemon juice
  • 3 cloves garlic, minced
  • 6 tbsp olive oil
  • 1 tbsp coriander seeds, ground
  • 2 tsp cumin seeds, ground
  • 1/4 tsp cinnamon, ground
  • 2 tsp salt
  • 1 tsp chili flakes


  • 2 cups thick Greek Yoghurt, plain
  • 1/2 cucumber, grated
  • 2 tsp dilled, chopped
  • 1 tsp salt
  • 2 tsp lemon juice


  • Bamboo skewers/metal skewers


  1. Mix tzatziki ingredients in a bowl, and refrigerate until serving.
  2. Mix all meat marinade ingredients together. Stir until the salt has dissolved. Then add the beef and mix until completely combined.
  3. Refrigerate and mix every 20 minutes to continue marinating. Do this process for at least 2 hours for maximum flavor.
  4. Bring to room temperature before grilling - at least 30 minutes.
  5. If using bamboo skewers, soak in water while meat is coming to room temperature. This ensure the skewers won’t burn during the cooking process.
  6. On a hot grill, cook skewered meat for 3-4 minutes each side (for medium rare).
  7. Carefully remove meat from skewers and serve immediately.

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