By Keith Floyd
Most of the dishes we had in Tasmania were pretty alfresco affairs, uncomplicated and delicious. But I thought it would be a good idea to include a rather sophisticated dish cooked by a pal of mine, John T. Bailey, who is Head Chef at the Sheraton in Hobart.
First, kill your crawfish. Better still, get someone to do it for you. The most humane way to do it yourself is to boil up about 4 litres (
Transfer the crawfish to a large roasting pan and