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Wine: 2012 Blind River ‘teKau’ Barrel Fermented Sauvignon Blanc


Grilled Crayfish, Thyme Butter and Warm Potato Salad, 

Serves 4
  • 8 Jersey Benne or new season potatoes
  • 1 tbspn Olive oil
  • 1 cup Sour Cream
  • 1 Lemon, juiced
  • 2 tbspn Capers, rinsed and chopped
  • ½ bunch chives, finely chopped
  • ½ bunch chervil, finely chopped
  • Salt and freshly ground black pepper
  • 1 Crayfish, split in half lengthways
  • Thyme butter (recipe follows)
  • 1 Lemon, juiced
  • Salad Leaves

Wash the potatoes and scrub any loose dirt from the skins. Place them in a deep saucepan and cover with hot water and bring them to a trembling simmer.

Once cooked, drain the potatoes and allow them to cool until you are able to handle them. Remove the skins and keep the potatoes in a warm place.

Combine the olive oil with the sour cream, lemon juice, capers and herbs.

Slice the peeled potatoes and fold the sour cream dressing through them and correct the seasoning with the salt and pepper. 

Thyme Butter

  • 1 bunch chopped parsley
  • 4 tbspn chopped fresh thyme
  • 2 tsp chopped garlic
  • Freshly cracked black pepper
  • 100 g unsalted butter
  • 1 tbsp white wine vinegar
  • ½ teaspoon salt

Place the herbs, garlic and pepper into a food processor and with the machine running, add the softened butter. Add the vinegar and season with salt.

Lay a sheet of greaseproof paper out and spread the butter onto it. Roll the butter into a log and keep it in the refrigerator for two weeks.

As the crayfish cooks on the barbecue, continually baste the cut side with the butter, seasoning only with salt and a squeeze of lemon juice.

To Serve

To serve the dish, place the potato salad in the centre of a large platter. Remove the meat from the tail of the crayfish and chop it into 3cm chunks.

Scatter around the salad leaves and spoon the crayfish on top. Make sure to serve the bodies and legs of the crayfish as well.