CRAYFISH KOKODA

Island holiday

THE RESTAURANT - THE BLACK DOG BAR

Nestled in NZ’s Alpine town of Te Anau is the Black Dog Bar - a gateway to either one of the many fresh water lakes or rivers, or New Zealands iconic Fiordland, including Milford Sound.

The restaurant describes itself as ‘casual yet classy’ and with its big open fire it’s a welcome retreat away from the cold mountain air.

THE CHEF - RYAN "MUZZA" MURRAY

Award winning chef Ryan, is a local lad who lives and breaths everything the area has to offer.

A keen fisherman diver and hunter, he knows exactly what the area can offer.

A multi winner of the NZ Beef and Lamb Hallmark of Excellence awards, having spent time on the coast Ryan is equally comfortable when it comes to handling seafood.

THE RECIPE: CRAYFISH KOKODA

INGREDIENTS

1 Tail crayfish
1-2 limes
½ tsp flaky sea salt
¼ cup diced red onion
1/8 cup chives
6 halved cherry tomatoes
2 pinches chilli flakes
¼-1/2 cup coconut cream
Pepper to taste

METHOD

Remove flesh from crayfish shell and dice into 1cm cubes, mix lime juice with flesh and season with flaky sea salt.

Mix well and set aside in fridge for half an hour for acid of citrus to cook cray flesh.

After half an hour remove flesh from fridge and taste.

Should be a nice balance between acid and salt (almost cooked through).

Add onions, chives, cherry tomatoes & chilli, mix well.

Rest in fridge until ready to serve.

Before serving add coconut cream and finally season well.