Name: Grilled Balmain bugs with charred grapes and ouzo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 - 6
Ingredients: 60 ml (¼ cup) extra-virgin olive oil, plus extra to brush; 8 medium Balmain bugs or Moreton Bay bugs, cleaned, halved; 2 tbsp finely chopped oregano; 1 tbsp finely chopped dill; 1/2 small white onion, finely chopped; 2 tbsp each ouzo and red wine vinegar; 1 tbsp honey; 380 gm red grapes; Baby Greek basil and toasted za'tar flatbread, to serve

Grilled Balmain bugs with charred grapes and ouzo

Spring is in the air, and what better way to celebrate than with fresh Balmain bugs?

Image of halved Balmain bugs and a bunch of red grapes on a white platter — Grilled Balmain bugs with charred grapes and ouzo; Photo: Alicia Taylor

Serves 4 - 6

Prep

15M

Cook

20M

Total

35M

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Ingredients

60 ml (¼ cup) extra-virgin olive oil, plus extra to brush

8 medium Balmain bugs or Moreton Bay bugs, cleaned, halved

2 tbsp finely chopped oregano

1 tbsp finely chopped dill

1/2 small white onion, finely chopped

2 tbsp each ouzo and red wine vinegar

1 tbsp honey

380 gm red grapes

Baby Greek basil and toasted za'tar flatbread, to serve

Method

1.Preheat a lightly greased chargrill pan or barbecue to high. Brush cut side of bugs with oil and season. Grill, cut side down, until meat is lightly charred and edges start to pull away from the shell (4 minutes). Turn and cook until meat is just tender (3 minutes).

2.Meanwhile, to make dressing, combine oil, oregano, dill, onion, ouzo, vinegar and honey in a small bowl and season to taste. Brush half of the dressing over bugs, then cover loosely and set aside.

3.Toss grapes in oil, place on chargrill and cook, turning occasionally, until lightly blistered (4 minutes).

4.Transfer bugs and grapes to a large platter, then spoon over remaining dressing and scatter over baby Greek basil. Serve with flatbread.

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by Steve Pearce

Ingredients

Method

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