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Royale of globe artichoke with spanner crab and barigoule vinaigrette

Preparation time
Cooking time


  • 750ml chicken stock
  • 15 globe artichoke heads, peeled
  • 500ml white wine
  • Sea salt and pepper
  • 80ml milk
  • 80ml cream
  • 1 whole egg
  • 2 egg yolks
  • 1 spanner crab
  • 50g carrot, finely diced
  • 50g shallots, finely diced
  • 50g celery, finely diced
  • 50g leeks, finely diced
  • 1 garlic clove, crushed
  • 100ml extra virgin olive oil
  • 5 sprigs thyme
  • 1 bay leaf


  1. Bring the chicken stock to the boil in a large lidded saucepan over medium heat. Add the artichokes, cover and simmer for about 20 minutes or until tender.
  2. While the artichokes are cooking, place the wine over medium heat and simmer until reduced by half.
  3. Strain the cooked artichokes and place them in a food processor. Blend to a purée then season with salt and pepper and place in the fridge to cool.
  4. Preheat the oven to 80ºC.
  5. Once the purée is cool, whisk together the milk, cream and eggs then add to the purée.
  6. Ladle 150ml of the artichoke into six shallow bowls, cover with cling film and place in oven for 16–18 minutes (or until the royale has a slight wobble or custard-like appearance) then remove and set aside.
  7. While the royale is cooking, poach the crab in boiling water for 10–12 minutes, remove and place in iced water. Once cool, remove the claws and peel.
  8. The final step is to make the barigoule vinaigrette. Start by cooking the vegetables and garlic in the olive oil over medium heat until soft and translucent. Add the reduced wine and herbs, then simmer for 5 minutes.
  9. Serve royale at room temperature, place 2–3 tablespoons of vinaigrette on top and smear to cover, then place crab in centre.
Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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1 case, 12 bottles, 3 accessories