Meanwhile, for the sauce, place the wine, lemon juice, lemon myrtle, cream and shallot in a saucepan. Bring to a simmer over medium-high heat. Reduce the heat to medium and simmer for 4–5 ...

Allow bug meat to cool a little before removing from shell and placing in a large bowl. Next, add all the ingredients for the sauce and mix well. Spoon bug mix and sauce into rolls and serve with ...

Pour in half of the wine and add the prawns, calamari, scampi (or moreton bay bugs) and 1 tsp of chopped ... add a pinch or two of salt and cook the pasta al dente. Drain the pasta and saute ...

“We normally use Moreton Bay bugs in these dumplings but prawns work really well ... Combine 100ml shiitake soaking water in a bowl with soy sauce and yuzu juice (makes 300ml). 2. For dumpling filling ...