This dish requires the crepes to be made beforehand and then some skill and timing to serve six. Single serves prepared on order with pre-prepared crepes is easier. The sousing mixture of white wine, white wine vinegar and water is ideal for all seafoods which should be just cooked to rare. An alternative mix, particularly for stronger flavoured seafoods, for example, prawns is a mix of a dark beer eg. Tooheys Old, and thickened with nut butter, beurre maniƩ or cream.

6 of each of the preceeding crepes
200ml white wine
200ml white wine vinegar
200ml water
1 teaspoon salt
1 tablespoon honey
6 large king prawns
6 large yabbies or 12 small ones
6 large Balmain or Moreton Bay bugs or 12 small ones
1 tablespoon cold butter
2 teaspoons lemon aspen juice
1 egg yolk
1 tablespoon quandong nut and almond butter
decorative salad vegetables and fine sliced blanched coloured capsicum for garnish

Onto 6 warmed plates lay out one of each of the three crepes; native thyme, wattle and Australian Cajun, folded in half in an arc. Cover the plates with a hot wet towel. In a medium saucepan bring the white wine, white wine vinegar and water to the boil. Sweeten with the honey and add the salt. Add the seafoods, prawns first, bugs next and quickly followed by the yabbies. Cook briefly until just creamy white and then 30 seconds longer. Remove and drain. Plate out the prawns under the flap of the Australian Cajun crepes, the yabbies on the wattle crepes and the bugs on the Native thyme crepes. Re-cover and keep warm under the hot wet towel. To each of three small pans on medium heat add about 100ml of the sousing broth. Reboil one and reduce to half. While this first pan is reducing, take the second pan of broth add 2 teaspoons of lemon aspen juice and whisk in one egg yolk. Place onto a very low heat and continue whisking until thick and frothy. Uncover the plates and pour the lemon aspen sabayon over the bugs. Remove the first pan from the heat and add the cold butter. Stir in and use to garnish the Cajun prawns. Boil the third pan of broth. Add 1 tablespoon of the quandong nut and almond butter. Stir to thicken and use to garnish the yabbies. Finish garnishing the plates with the salad and serve.

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