This recipe comes from the 2004 Christchurch winner, Ports O Call Grill.

Ports O’ Call serves this dish spooned into tuiles (crisp wafers), which they flavour with horopito pepper and blood-orange zest, then bake as half circles and cool wrapped around tubing to form them into shape.

• 1/2 teaspoon minced garlic
• 1/4 teaspoon minced ginger
• 1 shallot, finely chopped
• knob butter
• 4 Pacific oysters, chopped
• 80mls dry white wine
• 400mls cream
• salt and freshly ground black pepper
• 200g raw crayfish tail
• blood-orange tuiles to serve
• dressed salad to serve
• roasted garlic purée to serve
• crayfish shell- and saffron-infused oil to serve

Sweat the garlic, ginger and shallot in the butter until soft. Add the oysters and cook for another 2 minutes, then add the wine and boil to reduce by half. Finally, add the cream and simmer for 10 minutes. Season to taste with salt and pepper, then strain through a fine sieve, discarding the solids.

Meanwhile, boil the crayfish tail in salted water for 6-8 minutes, depending on its size. Drain and remove meat from shell, then chop or flake the meat.

Stir the crayfish meat through the strained oyster cream. Place a blood-orange tuile in the centre of each plate, and spoon in some crayfish in oyster cream.

Toss a salad mix of small leaves and herbs in a dressing of lemon juice, Dijon mustard and olive oil, and arrange beside the tuiles, then add a spoonful of roasted garlic purée and a swirl of crayfish shell- and saffron-infused oil to each plate. Serves 6. Serve as an entrée with Monteith’s Golden.