“When I first came to Australia and saw live bugs it was surreal. The gently sublime texture and taste of the bugs really marries all the flavours together.”
Ingredients
Moreton Bay bug salad
Method
Main
1.Melt butter in a large saucepan over medium heat, add cucumber, cover with a lid and sauté until tender (8-10 minutes). Process in a food processor until smooth, then refrigerate until cool. Add yoghurt, season to taste, then pass through a fine sieve and refrigerate until required.
2.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 the February 2010 issue of .
Drink Suggestion: 2005 Salomon Von Stein Reserve Grüner Veltliner. Drink suggestion by Liam O’Brien
Notes
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