In a pan - fry the onion, garlic, stock cube and black pepper until nicely browned in half a cup of olive oil.
Add 1 glass of dry white wine and reduce until the alcohol has cooked off.
In a bowl - squash the tomatoes up with your hands and add to the pan and cook until the oil rises to the top and goes a clear red.
For this recipe - because you are adding cream - cook the tomato sauce down until nice and thick.
Remove the crayfish meat from the tails and chop into bite sized pieces.
Lightly fry them in butter with garlic, salt and pepper - add about one glass of the Nederburg Cuvee Brut, and simmer until the alcohol has evapouratd.
Add the pot of plain tomato sauce and about 475 ml of fresh cream and parmesan cheese to taste.
Serve on a bed of rice.
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