crab hall of fame

In case txangurro or paella were note enough, Lynne felt the urgency to expand her personal mud crab curriculum and moved into the delicate crab cake zone.

Its genesis is not too far away from all the others: "cleaning" the meat from the crab, which often becomes a risky enterprise, with finger cuts and even blood displaying their horrific nature through the process.

A less harming ingredient and visually more engaging is the spring onion, always handy to introduce a little bit of energetic power, together with the always extremely tempting red capsicum.

Such long process requires a good companion that reduces the tension and fuels the efforts. For the first time a 2007 Pyramid Valley cabernet franc from Hawkes Bay made a phenomenal debut in our landmark. 

Asparagus with garlic were meant to join this complex equation, and they did it to public acclaim.

A generous number of golden round entities made it to the table, and all palates could do nothing but reaching a legendary climax of flavours. Without any doubt, this was the ticket for Lynne's induction into the crab hall of fame.

Not to disappoint her loyal fan club she came up with a perfect dessert based on the always irresistible essence of peaches, which she wisely combined with vanilla.

And a little bit of vanilla ice cream together with roasted pineapple completed this successful dessert, which brought a little closer that never clear notion of heaven.