• 1 x 13 x 28cm Woodsmoke Gourmet Cedar plank
  • 5 x 200g raw crayfish tails
  • 1 lemon, thinly sliced
  • Fresh chives roughly chopped
  • Salt and pepper


  1. Soak cedar grilling plank in water for at least one hour.
  2. Preheat BBQ to 200ºC.
  3. Turn the crayfish tails leg side up and carefully cut down the center cutting only the shell. Season with salt and pepper.
  4. Place the lemon slices on the plank and sprinkle with chives. Place crayfish legs side down on the plank and BBQ with lid closed.
  5. After 10-12 minutes the plank will be smoking and the crayfish meat will be firm in a bright red shell. Remove from BBQ.
  6. The tail meat can be pulled out of the shell after a few minutes to cool. Serve with Chive lemon aioli.
  7. Chive lemon aioli



  • 1 egg + 1 yolk
  • 1 cup olive oil
  • Juice of half a lemon
  • Handful fresh chives
  • Pinch of salt

Place eggs in a food processor and blitz for 30 seconds, with the machine still running very slowly add the oil in a thin stream. When the oil is incorporated the aioli will have thickened. Add lemon juice, chives and salt. Blitz until smooth.