Heather & Mitch's entree, Crayfish Trifle.


5 crayfish

2 honeydew melons

12 ripe avocados

1 bottle Tabasco

10 lemons

Flaky salt, to taste

5 Tbsp ketchup

3 punnets micro herbs

1 punnet cherry tomatoes, washed and sliced


3 cups canola oil

1/2 cup white vinegar

6 egg yolks

2 Tbsp Dijon mustard

Lemon wedges, to serve


1. Make mayo by whisking yolks with vinegar and Dijon in a bowl. When It has emulsified, slowly drizzle in the oil until thick. Add Tabasco, lemon juice and ketchup. Adjust seasoning and set aside.

2. Bring a large pot of water to the boil. Season well and add crayfish. Reduce to a simmer and cook for 10mins- depending on size. Once cook, place the crayfish into a bowl of iced water to cool. Then remove the meat from the shells and shred. Set aside.

3. Mash avocados and season well. Use melon baller to make balls out of the melon and set aside.

4. To assemble, spoon the avocado onto the plate. Top with crayfish slices, tomato and melon balls. Add micros to garnish and serve with a lemon wedge.