The sweet flesh of Moreton bay bugs steal the show in this vibrant curry that makes the most of summer produce. A vibrant curry always satisfies a crowd, and for something a bit special, we’ve opted ...

500 gm Moreton Bay bug meat, cut into 3cm pieces (about 8 bugs) 1 bulb of baby fennel, thinly sliced 160 gm podded peas (about 400gm unpodded), blanched (1 cup) ...

600 - 800g Moreton bay bug meat. 100g butter. 50g baby capers. 1 large lemon. 1 table spoon of chopped parsley. Oil, salt to cook. 2 bunches of asparagus. 1kg bag of mussels. 50g diced onion. 200g ...

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

Instructions. Preheat the oven to 180˚C. Using a pair of kitchen scissors, sever the shell on the bottom of the bugs that joins the head and the body.

Place the ice-cubes in a large mixing bowl. Add the vinegar, then the flour and potato starch, and then pour over the sparkling water. Mix in with your hands – it’s okay if there are still ...

6 Moreton Bay bugs, halved and cleaned. 300g snapper fillet, diced. 300g cleaned baby squid, sliced. 12 large green King prawns, peeled and tails on . Chopped coriander and mint, lemon wedges, to ...