Peel beetroot then slice on mandolin into 24 thin discs. Stamp each disc with a cookie cutter into neat 6½ cm circles and lay out on a tray. Combine cabernet vinegar, olive oil, salt & pepper.

1. Cut each bug in half (length-ways) and remove meat. Discard shells. 2. Cook bug meat and tomatoes on a hot BBQ plate until brown. 3. Infuse saffron in water for 10-minues and strain into a ...

For Moreton Bay bug salad, combine ingredients in a bowl, season to taste and toss lightly to combine. Serve with chilled cucumber and yoghurt soup, scattered with borage flowers. This recipe is from ...

Barbecued Moreton Bay Bug and Rocket Salad, Mango Salsa. INGREDIENTS: 8 Moreton Bay bug tails* Murray River Salt Cobram Estate EVOO Mango Salsa.

8 Moreton Bay bug tails* Murray River Salt Cobram Estate EVOO Mango Salsa. ... Rocket Salad. 2 large handfuls arugula leaves ("rocket" in Australian) 1 head frisee, torn into pieces ...

Barbecued Moreton Bay Bug and Rocket Salad, Mango Salsa. INGREDIENTS: 8 Moreton Bay bug tails* Murray River Salt Cobram Estate EVOO Mango Salsa.

Barbecued Moreton Bay Bug and Rocket Salad, Mango Salsa. INGREDIENTS: 8 Moreton Bay bug tails* Murray River Salt Cobram Estate EVOO Mango Salsa.

For the salad, combine the ingredients in a bowl and set aside. For the tempura, remove the bugtail meat and slice into bite-sized pieces. Heat the oil in a deep-sided saucepan to 175ºC.