500g spanner crab meat, cooked
200g snow peas, shredded
¼ cup chives, chopped
sea salt and freshly cracked black pepper
1 tbsp palm sugar
1 tbsp fish sauce
1 cup peanut or vegetable oil
¼ cup baby mint leaves
¼ cup chervil fronds
¼ cup micro coriander
80g butter, softened
1 tbsp shiro miso
1 tbsp lime juice
1To make miso butter, place butter and miso in a small saucepan over low heat, stirring until combined. Add lime juice and set aside.
2 Place crab, snow peas and chives in a bowl, season with salt and pepper and toss to combine.
3Place palm sugar and fish sauce in a medium-sized bowl and stir until sugar dissolves. Add eggs and whisk well.
4Heat oil in a wok over medium-high heat. Pour in egg mixture and cook for 2 minutes or until puffed and golden, place half crab mixture in middle. Cook for a further minute and remove from heat.
5Carefully pour off excess oil. Fold both sides of the omelette over crab mixture to fully enclose and create a log shape, return to wok to rest off heat for a further 2-3 minutes, allowing the omelette to set.
6Heat remaining crab mixture in miso butter and spoon over omelette. Top with fresh herbs to serve.
Egg and wine can be a fraught combination but the sweetness of the crab meat and the umami-laden butter moderate the ‘eggy-ness’ of the omelette. Add the fact that the Vinnae is an uber-complex white wine made from the indigenous Friulian variety, ribolla gialla and blended with malvasia and riesling. The Vinnae’s intriguing texture and complexity equal that of the omelette, leaving the riesling’s tangy acidity to mop up your palate. For a local hero, try the Pierro LTC, a semillon/sauvignon blanc blend.