01
Season the water
Fill a large stockpot with enough water to cover the potatoes. Bring it to a rolling boil, then stir in half of the dry herb mix. Keep the remaining 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.
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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.
PotatoesStart these first and cook until nearly fork-tender.
Corn on the cobsAdd midway so it stays sweet with a little bite.
Sauce + dry herb mixSeason the water, then finish the drained boil.
One pot • Around 25 minutes
Boil it.
Sauce it.
Feast.
Use your largest stockpot and keep the seafood chilled until it is needed. The key is adding each ingredient in stages so nothing overcooks.
Serves 2 generouslyFood safety: Cook raw prawns until fully opaque and firm. All components should be piping hot before serving. Follow the use-by date and storage instructions supplied with your kit.
02
Start with the potatoes
Add the potatoes and boil for 10–12 minutes, or until a knife enters with a little resistance. They should be almost cooked but still holding their shape.
03
Add corn and sausage
Add the corn on the cobs and cooked sausages. Continue boiling for 4 minutes so the corn softens and the sausage becomes piping hot.
04
Cook both types of prawns
Add the freshwater king prawns and king prawns. Cook for about 3–4 minutes, depending on their size, until fully pink, opaque and firm.
05
Finish with mussels and crab
Add the green-lipped mussels and blue swimming crab. Cover and cook for a further 3–5 minutes, just until everything is piping hot. Avoid leaving the seafood in boiling water longer than necessary.
06
Drain immediately
Carefully reserve roughly 100 ml of the cooking water, then drain the pot well. Return the seafood, potatoes, corn and sausage to the warm pot.
07
Heat, pour and toss
Warm the sauce separately until steaming. Loosen it with 2–4 tablespoons of the reserved cooking water, pour it over the drained boil, then 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.