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A tasty wood-oven crayfish meal with a delicious side salad.


  • Crayfish

  • 1 X whole green cray

  • Red chilli, chopped

  • Lemon zest

  • Lemon juice

  • Good quality Tasmanian Extra Virgin Olive Oil

  • Freshly ground pepper & sea salt

  • Seasonal side salad

  • A selection of rocket & spinach leaves

  • Finely sliced red onion

  • Fresh orange segments

  • Cherry tomatoes split

  • Green beans (blanched and then cooled) cut in half

  • Roasted red capsicum, cut into strips

  • Toasted pine nuts to top


  • Crayfish:

  • 1.

    Split the cray and remove stomach sac & intestinal tract, etc (for fresh cray get a large, sharp knife and split down between the eyes, wrapping the cray in a damp cloth and leaving it in the frdige for 1/2 -1 hr before hand will make the cray a little sleepy and relaxed to assist the process)

  • 2.

    Dress the flesh with lemon juice, olive oil, salt & pepper and top with lemon zest.

  • 3.

    Add chilli if you like

  • 4.

    Roast in a pan in the wood-fired oven for about 8 minutes, rotating the pan regularly so as to cook evenly

  • 5.

    Fress with more lemon juice & extra virgin olive oil to serve

  • Seasonal side salad :

  • 1.

    Combine ingredients and dress with salt & pepper, & good quality Tasmanian Olive Oil

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