Greg James
Shell Fish

Mangalo Hills scallops with tarragon and lime

  • Combine 2doz scallops/razorfish, lime juice, tarragon & olive oil in a bowl & gently toss.
  • Thread scallops & lime wedges alternately on to skewers & cook on a hot grill (say 2-3mins each side).
  • Tip – if using wooden skewers, soak in water for 30m to prevent burning.
  • Serve with a lovely glass of chilled (late-picked) Riesling.
  • Bon Appétit!

Back Beach Chilli Blue Crabs

  • Place a little peanut oil in a wok and heat on medium.
  • Add 2 cloves of crushed garlic, 2 chopped red chillies & 1 small piece of fresh ginger and cook for 2-3 mins.
  • Add quarter-cup of tomato paste, half-cup of chicken stock and spoon of chilli paste and cook for a further 4-5 mins until blended and slightly thickened.
  • Add the cleaned crabs and cook with lid on for 5-10 mins until the crab flesh is cooked thoroughly.
  • Serve on a bed of steamed rice and garnish with the sliced spring onions and torn coriander.
  • Crunchy bread is a favourite to soak up the pan juices! A glass of cold beer will go well with this dish!
  • Bon Appétit!

Zanoni Blue Crab and Brie Quiche

  • Line a flan tin with baking paper & 1 large puff pastry sheet and trim around the edges.
  • Evenly spread the meat from 4 cooked blue crabs on the pastry.
  • Then thinly slice pieces of 1 small brie cheese and arrange over the crab meat.
  • Top with 1 bunch of steamed broccolini.
  • Wisk 3 eggs and 1 cup of light cream together and pour over the flan filling.
  • Top with 1 cup of grated cheese & bake in a mod oven at 180 degrees for around 30 mins or until golden.
  • I suggest we enjoy this lovely light meal with a cool, crisp salad & a very young Sav Blanc!
  • Bon Appétit!

Myponie Point Buttered Crab

  • Remove meat from 2 large blue crabs and stand aside.
  • Mash 3-4 anchovy fillets with some breadcrumbs, nutmeg, and paprika.
  • Add 1 glass dry white wine, and salt & pepper to taste.
  • Bring mixture to a gentle boil and simmer for 2-3 minutes.
  • Plate with some strips of buttered bread, a boild egg (optional) & a summer salad.
  • A chardonnay would go well with this I think.
  • Bon Appétit!

Oysters Dalrymple

  • Shuck 1 doz fresh oysters and clean.
  • Cut some prosciutto into small pieces and smear on one side with a thin mist of wasabi paste.
  • Place prosciutto on top of each oyster (wasabi paste facing down) and grill for 3-4 mins.
  • Serve with a glass of chilled Riesling.
  • Bon Appétit!

Streaky Bay crab & razor fish bisque

  • Build a light roux in a large, heavy stockpot (billy if outdoors) by stirring butter and flour over medium heat until light brown.
  • Add celery and onion and cook until soft.
  • Add water, milk, stock cubes, cloves, garlic, salt, pepper, Tabasco, Worcestershire sauce, tomato sauce, capsicum and bay leaf. Simmer at least 1 hour.
  • Remove bay leaf, add crab meat & razor fish & cook for a further 20mins.
  • Before serving add cream, sherry & green onion garnish serve with some crusty pull-apart bread & a glass of iced vodka!
  • Bon Appétit!

Davenport Creek Crab Linguine

  • Cook the linguine in boiling water with salt to taste, drain and set aside (cover to keep warm).
  • Prepare a thin sauce of olive oil, crushed garlic, lime juice and some chillies over medium heat until sizzling.
  • Add the linguine, chunks of crab meat from the claws and also some chopped shallots, pistachios and then toss/cook for 3 minutes.
  • Serve with crusty bread and a glass of claret.
  • Bon Appétit!

Fizzy Oysters

  • Shuck 2 doz natural oysters & place in a punch bowl with small wedges of Tahitian limes and small cubes of ice.
  • Fill several glasses with champagne.
  • Add 1 or 2 oysters & Cheers!
  • Bon Appétit!

Oysters with herbs

  • Mix a simple brew of dry white wine, fine chilli flakes, some chopped coriander, chives & a touch of rosemary.
  • Open oysters & sprinkle the brew over them & eat immediately with the remainder of the white wine.
  • Bon Appétit!