6 langoustine

5g dashi granules (sachet)

½ cup Pastis

1 shallot

olive oil

small bunch fresh tarragon

10ml light soy sauce

2 handfuls Macadamia

50g butter, melted

Salt and freshly ground black pepper

Serve with a side salad of

1 whole lemon

5 nasturtiums, or other edible flowers

5g rocket

4 stalks of fresh tarragon


1. Bring salted water to the boil in big pot and boil the langoustine for 3 minutes. Drain and set aside.

2. Boil 500 ml of water empty a sachet of dashi granules.

3. In a saucepan with a dash of olive oil, put two handfuls of macadamias in to caramelise. With a little salt and two tablespoons of butter. Let the nuts brown and the butter foam before passing off into a muslin cloth (a fresh chux cloth works as well) and set aside.

4. For the vinaigrette, finely slice the shallot, tarragon and add zest and

juice a whole lemon into a bowl. Add the Pastis and soy sauce and stir


5. Take the claws off the langoustine and run a knife lengthways through the body to split in half. Scoop out the creamy contents of the heads and any red roe with a teaspoon and mix this in to the vinaigrette.

6. Lay the langoustine face down on a hot oiled pan and finish on the heat.

7. Deglaze the pan with the dashi and pour into the vinaigrette.

8. To serve, place the langoustine on the plate and drizzle in vinaigrette. Crush the macadamias and sprinkle over the top and add some fresh tarragon leaves and a side salad of nasturtiums and rocket.

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