fbpx
Crayfish Pasta by Ben Milbourne

Ben Milbourne, Tasmanian born-and-bred Celebrity Chef, is surrounded by an appreciation of the care and dedication that that is involved in creating world class local produce and wine, and because of this Clover Hill is often his choice for the perfect pairing.

Clover Hill Cellar Door encapsulates the region’s natural beauty and refined balance in the Pipers River Region, open daily 10am - 4:30pm.

CRAYFISH PASTA

by Ben Milbourne

 

Ingredients

  • 1 crayfish
  • ½ cup Chorizo, diced
  • 2 garlic cloves, minced
  • 1 Tbsp Ashgrove butter
  • ½ cup Celery, diced
  • 2 Shallots, diced
  • ½ chorizo sausage, sliced
  • 200ml Cloverhill Sparkling wine
  • 2 Tbsp Meander Valley Creme fraiche
  • 2 sprigs of Thyme
  • Bunch of chives, chopped
  • 2 cups spaghetti, cooked to packet instructions

To serve

  • 1 Lemon
  • A pinch of Tasman Sea Salt

Method

Step 1 Boil water in a large pot, blanch whole crayfish for 2 minutes. Remove crayfish and set aside.

Step 2 For the sauce, place pan over a low to medium heat. Add in diced chorizo, garlic, butter and toss together. Add in celery and shallots, stir and saute for 5 minutes.

Step 3 Meanwhile to remove the tail of the crayfish, hold the body and the tail, twist until you hear a pop, then pull the tail away from the body. To cut the tail, either use a pair of kitchen shears and cut down both sides of the underbelly, or cut in between each portion/tender section of the tail. Remove meat from shell and place the shells into the pan for 1-2 minutes.

Step 4 Remove shells from the pan. Roughly chop crayfish into bite size pieces and add to the pan along with sliced chorizo, saute for 1-2 minutes. Add wine and reduce down to roughly 100-150ml. Add creme fraiche, thyme, chives, spaghetti and stir together.

Serve with a drizzle of fresh lemon juice and a pinch of sea salt.

Paired with Cuvée Prestige Brut

Clover Hill Prestige Late Disgorged Bottle Shot

CUVEE PRESTIGE BRUT 2006

A vibrant rich straw colour with a persistent fine bead are precursors to the refined and gentle foaming mousse. The wine displays an assortment of fresh lemon curd and brioche, developed almond and toasty characters.

Drinking beautifully now as it has evolved elegantly due to its extended time on lees and cork, this wine will continue its magnificent progression for years to come.