Barbecued crayfish with kaffir butter

An open fire is a fantastic way to cook crayfish. All they really need is a little oil or butter. Here, because we had them, I used the sensational fragrance of kaffir lime leaves to add a little extra zing to our feast. I’d recommend eating them like this in Port Davey, the majestic waterway off Tassie’s west coast, but you may need to line up a sailing boat to get you there.