Serves: 4-6
INGREDIENTS
2 x 1 kilogram each live crayfish
flavoured butters
METHOD
Follow the instructions for killing a live crayfish and split them in half.
Place each half, shell side down, on the preheated barbecue and spread the flesh side with a little flavoured butter.
Cook until the flesh has turned white then flip over and grill for a minute, flesh side down. Turn back over and spread with a little more butter. Transfer to a platter and serve with lime or lemon wedges. Serves 4-6
Serve with Barbecued Clams.
Menu: Serve with the following:
Baked Artichoke and Parmesan Spread
Roast, Stuffed Turkey Breast
Green Bean and Hazelnut Salad
Lime and Lemon Yoghurt Creams
Sbriciolona - Italian Spiced Orange Shortbread
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.