Scuba Diving

On Sunday the swell backed off to about a metre. The wind dropped out.

I snorkelled 80metres out the gutter, enjoying the 15 metre visibility, watching the schools of fish, abalone and the surging kelp forests and flora.

Now where was that supermarket shelf I found 5 months ago?

There is no prettier sight than a hole that is so full of crayfish that it resembles a supermarket shelf.

The seaweeds and soft corals are typically more spectacular, the fish bigger and more diverse where the cray live.

The big bluehead ducks around the bully in front. The magpie perch dives into the weed. A school of bullseyes triggers a rise in heartbeats.

I securely stow my ab iron, it’s getting exciting.

There, feelers, hundreds of purple and orange crayfish, filling the 5 meter crevice.

Take one size cray, drown in fresh water. Boil for 10 mins. Drain and allow to cool. Halve, clean and coarsely cube the tail meat. Squeeze some fresh lemon over it, add a little grated cheese and slip under the grill. Gently warm and serve with a light salad.