No votes yet


  • 260 g fresh young boab tubers, peeled
  • 80 g fresh young boab leaves
  • 8 yellow squash
  • 12 stalks green asparagus
  • 2 tsp macadamia nut oil
  • salt & pepper to taste
  • 1 lemon
  • 1 dash white wine
  • 400 g baby barramundi fillets
  • 4 red claw or other crayfish

Coriander and macadamia pesto

  • 80 ml macadamia nut oil
  • ¼ bunch coriander
  • 6-8 mint leaves
  • ¼ preserved lemon
  • ½ garlic clove
  • 20 g macadamia nuts lightly roasted
  • salt & pepper to taste 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Wash and peel boab tubers and cut into quarters lengthways. Wash boab leaves and remove stalks. Cut squash into quarters.

Heat frying pan with macadamia oil and sautee (for a minute or so) the boab tubers with squash and asparagus. Add a dash of white wine and season with salt and pepper. Add boab leaves just prior to serving

Meanwhile, blanch the red claw in boiling water for 1 minute, cut in half then grill or panfry.

Cut the barramundi into 8 equal pieces. Season with salt, pepper and fresh lemon then grill or panfry

Place all ingredients for the pesto into a blender and mix until it becomes a smooth paste.

To serve
Place vegetables in the centre of a plate, arrange crayfish and barramundi on the vegetables and drizzle pesto over the top.