Cajun stew that often features crawfish simmering in a spicy, tomato-based broth. This recipe offers a classic presentation.

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.

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.