Recipe Raphaella Frame Food production Sarah Matsuhara Decor styling Jenny Andrew, Sherri Chipps Photographs Russell Smith, Elsa Young Ingredients: fennel fronds 1/2 onion, roughly chopped 8 crayfish tails, halved and cleaned 1T butter olive oil 1 fennel bulb, chopped 2 leeks, chopped 1 stick celery, chopped 1 medium carrot, chopped 6 shallots, chopped 1 clove garlic, crushed 125ml dry white wine pinch saffron 1x400g tin chopped, peeled tomatoes 250ml fish stock 3T sherry 250ml double thick cream croutons truffle oil Directions: Place the fennel fronds and onion in the water below a steamer and bring to the boil. Place the crayfish tails in the steamer and steam until the flesh is opaque. Remove and set aside. Heat the butter and oil in a saucepan and add the fennel, leeks, celery, carrot, shallots and garlic, and sweat until the vegetables have softened but not coloured. Add the wine and allow the alcohol to burn off, then add the saffron, tomatoes, stock and sherry, reduce the heat and simmer until reduced by about a third and thickened. Remove from the stove and blend, stir through the cream, then add the meat of four of the crayfish tails and gently reheat the bisque. Serve the bisque garnished with a crayfish tail, croutons and a drizzle of truffle oil. Serves 4 Recommended wine pairing: Tokara Director’s Reserve White 2009 This recipe is from the February 2011 House and Leisure Food issue.