Crayfish Kokoda


  • 1 Tail crayfish
  • 1-2 limes
  • ½ tsp flaky sea salt
  • ¼ cup diced red onion
  • 1/8 cup chives
  • 6 halved cherry tomatoes
  • 2 pinches chilli flakes
  • ¼-1/2 cup coconut cream
  • Pepper to taste


  1. Remove flesh from crayfish shell and dice into 1cm cubes, mix lime juice with flesh and season with flaky sea salt.
  2. Mix well and set aside in fridge for half an hour for acid of citrus to cook cray flesh.
  3. After half an hour remove flesh from fridge and taste.
  4. Should be a nice balance between acid and salt (almost cooked through).
  5. Add onions, chives, cherry tomatoes & chilli, mix well.
  6. Rest in fridge until ready to serve.

Plating Up

Before serving add coconut cream and finally season well.

Chef Ryan "Muzza" Murray

Muzza Murray
Award winning chef Ryan, is a local lad who lives and breaths everything the area has to offer. A keen fisherman diver and hunter, he knows exactly what the area can offer. A multi winner of the NZ Beef and Lamb Hallmark of Excellence awards, having spent time on the coast Ryan is equally comfortable when it comes to handling seafood.

Wine Match

Yealands Pinot Gris
Peter Yealands Pinot Gris 2018
Brimming with pear drop, fig and nutty characters, leading to flavours of stone fruit and honey.  The palate is full and perfectly balanced with a refreshing finish. This vegan friendly Pinot Gris was awarded gold at the Sydney International Wine Competition 2019.

The Black Dog Bar

Nestled in NZ’s Alpine town of Te Anau is the Black Dog Bar – a gateway to either one of the many fresh water lakes or rivers, or New Zealands iconic Fiordland, including Milford Sound. The restaurant describes itself as ‘casual yet classy’ and with its big open fire it’s a welcome retreat away from the cold mountain air.