Greg James
Shell Fish

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!