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    Print Recipe Sweet chilli crayfish and fresh nectarine salads Serves: 4 Cooking Time: 20 mins Ingredients 4 West Coast crayfish tails, cooked and peeled, shells kept aside for garnish 80ml sweet chilli sauce 2 fresh nectarines 250ml fresh salad leaves 15ml black sesame seeds, toasted Instructions 1 Roughly chop the peeled crayfish tails and combine

    Ask the butcher for smaller shanks – they tend to be less stringy and require less cooking time. TO DRINK: Boschendal Reserve Shiraz, made to the French style…