1 Crayfish
3 Ripe Avocado’s
100gr mint Leaves
100gr baby Spinach Leaves
100gr Pickled Ginger
1 Kewpie Mayonnaise

Break & Peel the Crayfish tail, dice into small cubes (enjoy yourself a leg or claw whilst you cook)

Place Crayfish flesh into a bowl, add a good squirt of the kewpie mayonnaise & sea salt to taste, mix through

Split & de-seed the Avo’s, smash roughly with a fork

In a separate bowl, roughly chop the mint & spinach, dress with a little olive oil

Now time for the plate-up! Grab a round cookie cutter, place the smashed Avo in the bottom, followed by the crayfish flesh, carefully remove the cookie cutter to reveal the solid stack, layer with pickled ginger & top with the Shredded Mint & Spinach. Voila.

Blue Eye Fillet – With Tahini Greek Yogurt, Pomegranate & Herb Chop

Baked Masala Fish – Coral Perch

Natural Oysters – Asian Style