The KaiKai Book

Christmas to us in the southern hemisphere means sun, heat, beach and seafood! For those in the northern hemisphere, this might seem a little strange. Andy Cooks Beetroot and Puy Lentil Salad and Christmas Kale Coleslaw is a great addition to the Christmas table alongside your roast, ham and sides!

Ingredients: 3 Crayfish, 500mls Milk, 3tbps Flour, 7tbps Butter, 100mls White Wine, 4 Garlic Cloves, 1cup Reggiano Parmigiano, 1cup grated Cheddar. Method: Start by preheating the oven to 180 degrees. Making your béchamel sauce starts with adding your butter and flour to a pot and heating and stirring them in together, followed by the milk until it thickens. If you want to enrich the flavour, you can add a splash of dry white wine. Follow this with the Reggiano Parmigiano cheese and stir together. Cut your lobster in half from the head down. From here you can rinse and then remove the tail meat. Place the lobster shells in a baking dish and put them into the oven and bake them until they turn red. Cut the lobster meat into bite-size medallion. Place a dollop of butter and your garlic into a hot pan and then place the lobster medallions into the pan to sauté for around 1 to 2 minutes. As you’ll be adding the meat to the oven you don’t want to completely cook the meat yet. Add the meat to the shells and drizzle the béchamel sauce evenly over the meat with some salt and pepper and place back into the oven until it reaches a golden-brown colour. Now you’re ready to serve up a beautiful Crayfish Mornay.

Garlic Crayfish by The Kiwi Chef

Rich Keam, winner of 'Best Jobs in the World' is Taste Master Western Australia (http://tastewesternaustralia.com/). Kiren Mainwairing, chef and owner of Co-op Dining in East Perth, is Rich's expert local guide as they head to Perth's Rottnest Island. Their mission: to catch, cook and taste Western Rock Lobster. It's the heart of what we call the 'White Crayfish Run', when the lobsters, or crayfish as they are known to the locals, malt their shells and become a much lighter colour, almost a pale pink, and certainly much lighter than the reds. They are preparing to camouflage themselves as they march out across the sand to deeper ocean waters. Rottnest Island is an A-Class protected reserve so catching the lobsters close to the shore is recreational not commercial and regulated by rules aimed at sustainability. Local fisherman and chef Aristos Papandroulakis takes the boys to pull up a pot of fresh lobster. Kiren brings along a selection of ingredients he's sourced from around Perth to create a delicious meal of BBQ Lobster with a salad of grilled peaches and nectarines, Australian samphire, fennel pollen, beans from Perth City Farm, Grenache grapevine leaves from the Swan Valley, and sweet potato leaves. The dish is truly a celebration of Western Australian produce. Rich Keam is originally from Brighton, UK. He was one of 1,000s of entrants to Tourism Australia's Best Jobs in the World campaign. He arrived in Perth in August 2013 to take up his prize job as Taste Master of Western Australia. Eating and drinking his way around the state... Hard job right?