Crispy onions and fresh crayfish make this entrée an absolute show stopper.

Try this delicious Gorges Lobster Omelette

There are some recipes that, however much I love them, are for special occasions only. This is pre-eminently one of those! This is what I cook for friends when we have something to celebrate: while it is undeniably luxurious, the preparation is simple (and you can always cook the potato part before people come and just slip them back in the oven to heat up again before adding the seafood) and you need serve nothing more than a salad alongside. Of course, it’s entirely right that this feels like a treat: after all, seafood doesn’t come cheap. But when it’s fresh, tender-fleshed and cooked quickly like this, you get the best of it. Besides, it’s surprisingly filling and on just the right side of rich; the sharpness of the lemon and comforting starchiness of the potatoes keep it all in check. Oven-cooking seems to intensify all the flavours, but in a way that underscores rather than overwhelms; this is, above all, a chic and simple feast. For US cup measures, use the toggle at the top of the ingredients list.

Marron with Avocado, Miso and Wasabi Lime Puree

This Crayfish is a flavour bomb and a must try

ten play

Try XO Abalone.

Try XO Abalone.

Try XO Abalone.

Combining the delicious flavours of French and Indian cuisine, this dish will melt in your mouth.

The Mexican term “a la diabla” literally means “to the devil”, and there should be something with a good kick of chilli to get you there. This recipe uses the heat of the habanero chilli along with the piquant flavour of guajillo chilli to make a rich paste that goes beautifully with shellfish. The avocado leaves impart a delicate and fragrant aniseed flavour.