Elijah’s cooking influence comes from living in Broome and growing up with many of his mates and eating whatever was caught from the ocean and the inlands. He likes to infuse Asian style cooking with influences from all over the world.






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Chilli Tamarind Jinnup

  • 2 crayfish
  • Butter
  • Oil
  • 2 tbsp garlic (finely chopped)
  • 2 tbsp ginger (finely chopped)
  • 1 lime
  • 1 chilli (finely chopped)

Green Pawpaw Salad

  • 1 green Pawpaw
  • 1 red Chilli
  • Vinegar
  • Garlic
  • ¼ cup Ginger
  • Lime (juice)

Salad Dressing

  • (1/4 cup each)
  • Soy Sauce
  • Fish Sauce
  • White Wine Vinegar
  • Soy Sauce
  • Water
  • 2 tbsp. Sugar
  • Chilli finely chopped
  • Lime
  • Crushed Peanuts
  • 2 tbsp. fresh Mint (according to size of salad and your taste)
  • 2 tbsp. fresh Coriander (according to size of your salad and to your taste)
  • ¼ cup Cherry Tomatoes

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.


Chilli Tamarind Jinnup

Place Crayfish in a large pot of boiling water, (boil for about 3 minutes to firm up the meat).

Separate the tail from the heads of the Crayfish.

Heat frying pan, add oil and a little butter.

Using a sharp knife cut Crayfish tails in half (forming butterflies.)

Smear flesh side with butter, salt and pepper for seasoning.

Place crayfish fleshy side up, (cook shell side first) for a few minutes until crispy and brown.

Add garlic, ginger and chilli to fleshy side.

Add juice of lime, sprinkling over crayfish and other ingredients.

Turnover and cook fleshy side for a couple of minutes.

Allow to cook for a further few minutes and set aside.

Green Pawpaw Salad

Remove Pawpaw skin, using a potato peeler or sharp knife.

Chop making long match stick size cuts, peel off strips and place in bowl,

Continue this until you are happy with the quantity of Pawpaw for your salad.

Add fresh mint, coriander (loosely torn) and cherry tomatoes (halved)

Add crushed peanuts.

Salad Dressing
In a small bowl, mix equal portions of the; soya sauce, fish sauce, water and white wine vinegar.

Add sugar and stir until dissolved, add chilli and lime juice.