Recipe courtesy of Daniel Lichtensteiger, chef and owner of the Grass Tree restaurant in Kalbarri. His recipe for Kalbarri Crayfish with ginger and spring onion can be found on page 45 of the Autumn edition of our mag

2 WA crayfish 400-500g each
25 ml regular olive oil
50 g chopped garlic
60 ml whisky
100 ml fish cream sauce
100 ml cream
½ bundle dill
2 portions steamed Jasmine rice
sea-salt & black pepper for seasoning

Bring a large pan of salted water to a boil, then drop in the crayfish. Boil for a minute, then drain and cool under running water. When you are able to handle them twist the heads off and crack the tail with a big knife from the small to the thick part on a chopping board in half. Then simply pull the meat out of the shell. Dice each half tail in five equal pieces.

Heat olive oil in frying pan and, when really hot, sauté the crayfish for a minute or two, add chopped garlic stir occasionally. Deglaze with the whisky, add the cream and fish cream sauce, simmer for 2-3 minute, and check the seasoning. To finish the dish add some sliced dill.

For serving, place a serving of jasmine rice in the middle of the plate, place the crayfish pieces around, froth the sauce with a bamix (keep the sauce in light and creamy) and pour over the meat, decorate with a sprig of dill or serve with green asparagus.

[serves 2]