01
Bring the seasoned water to the boil
Fill a large stockpot with enough water to cover the ingredients. Add half of the dry herb mix and bring to a strong rolling boil. Keep the remaining herb mix for the final toss.
Limited drop • Cook at home
The seafood boil worth getting messy for.
Fresh prawns, green-lipped mussels, blue swimming crab, corn, potatoes and sausage—finished in our signature sauce.
FRESHWATER KING PRAWNS • KING PRAWNS • GREEN-LIPPED MUSSELS • BLUE SWIMMING CRAB • CORN • POTATOES • SAUSAGE • FLAYVR SAUCE • FRESHWATER KING PRAWNS • KING PRAWNS • GREEN-LIPPED MUSSELS • BLUE SWIMMING CRAB • CORN • POTATOES • SAUSAGE • FLAYVR SAUCE •
Everything in
the boil.
A generous seafood feast with the heavy lifting already done. Keep everything chilled, follow the order below, then coat the whole boil in the hot Flayvr sauce.
Freshwater king prawnsAdd with the other prawns and cook until opaque and firm.
King prawnsCook only until pink, opaque and firm.
Green-lipped musselsAdd near the end so they remain juicy.
Blue swimming crabHeat thoroughly until piping hot throughout.
Cooked sausagesAlready cooked; they only need heating through.
Pre-cooked potatoesAlready cooked; add only long enough to heat through.
Corn on the cobsHeat briefly so it stays sweet with a little bite.
Sauce + dry herb mixSeason the water, then finish the drained boil.
One pot • Ready in under 10 minutes
Heat it.
Sauce it.
Feast.
The potatoes and sausages are already cooked, so this is a fast finishing boil. Have the sauce warming before the seafood goes into the pot and avoid overcooking.
Serves 2 generouslyFood safety: Cook the raw prawns until fully pink, opaque and firm. Heat the remaining ingredients until piping hot throughout, following the use-by date and storage instructions supplied with the kit.
02
Heat the potatoes, corn, sausage and crab
Add the pre-cooked potatoes, corn on the cobs, cooked sausages and blue swimming crab. Cover and boil for 3 minutes, just long enough to begin heating everything through.
03
Add both types of king prawns
Add the freshwater king prawns and king prawns. Cook for 3–4 minutes, depending on size, until completely pink, opaque and firm.
04
Finish with the mussels
Add the green-lipped mussels for the final 1–2 minutes. Remove the pot from the heat as soon as the mussels and all other ingredients are piping hot.
05
Drain immediately
Reserve about 100 ml of the seasoned cooking water, then drain everything thoroughly. Return the seafood, potatoes, corn and sausage to the warm pot.
06
Pour, toss and serve
Heat the sauce separately until steaming. Loosen it with 2–4 tablespoons of reserved cooking water, pour it over the boil and toss gently with the remaining dry herb mix. Serve immediately.
The Flayvr finish
Glossy, saucy, properly messy.
Heat the sauce separately rather than boiling it with the seafood. This keeps the flavour concentrated and gives the boil a better coating.
1. Shake or stir the sauce thoroughly.
2. Heat gently until steaming hot.
3. Loosen with a little cooking water.
4. Pour over the completely drained boil.
5. Toss, finish with herbs and serve.