Betel Leaves with Fraser Isle Spanner Crab, Roasted Macadamias, Finger Lime, Coconut Yoghurt and Tumeric Caramel

Image source: Photographer Paul Smith

Matt Golinski shows us how to zest up local spanner crab with finger lime, roasted macadamias and tumeric. 

Makes 24 


  • 24 betel leaves, washed and dried
  • 300gm cooked Fraser Isle spanner crab
  • 50gm Lindols macadamia chips, lightly roasted
  • 2tbs finger lime pearls
  • 100gm coconut yoghurt
  • 50gm palm sugar
  • 15ml lime juice
  • 15ml fish sauce
  • 1tbs grated fresh turmeric
  • 1 small red chilli, finely sliced
  • ¼ cup coriander leaves


  1.  Drain the spanner crab in a sieve to remove any excess liquid.
  2. In a small saucepan, simmer the palm sugar, lime juice, fish sauce and turmeric for 5 minutes until the sugar has dissolved. Cool.
  3. Lay the betel leaves shiny side up on a platter and place a teaspoon of crabmeat in the centre of each.
  4. Drizzle with a small amount of tumeric caramel.
  5. Spoon a half teaspoon of coconut yoghurt on each and sprinkle on the macadamias and finger lime.
  6. Garnish with a slice of chilli and sprigs of coriander. 

Wine to Serve:

2015 Saint Clair Marlborough Premium Gruner Veltliner, Marlborough, NZ $23-$28

2015 Rudi Rabl
Spiegel Gruner Veltliner Kamptal, Austria $33-$38

2017 Lark Hill
Gruner Veltliner, Canberra District $50-$55

About the Author /

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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