Chef Makoto Tokuyama, co-owner of Cocoro restaurant, has a talent for artfully blending the best of Japanese gastronomy with the finest locally sourced and unmistakably New Zealand ingredients.

This crawfish fettuccine recipe puts a twist on creamy Alfredo sauce with spicy Cajun flavors, crawfish, and Velveeta cheese.

It comes from deer that roam happily in their clean green pastures in Hawke’s Bay. And the crayfish that freely wander our sea floors would have some cooks arguing its flesh is not meat.