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Barbecued Moreton Bay Bug and Rocket Salad, Mango Salsa
8 Moreton Bay bug tails*
Murray River Salt
Cobram Estate EVOO
Mango Salsa
1 ripe mango (it must have an aroma and be tender to touch), diced
½ cup diced Persian or English cucumber
1 heirloom tomato, diced
2 tablespoons chopped red onion
¼ cup roughly chopped cilantro
juice of ½ lime
2 tablespoons plain Greek style yogurt (optional)
Rocket Salad
2 large handfuls arugula leaves (“rocket” in Australian)
1 head frisee, torn into pieces
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons chopped macadamias
Method
- Brush the bugs with olive oil and season to taste. Set aside, while you preheat the grill.
- Combine all the salsa ingredients and refrigerate until ready to use – the flavor will develop if left for 1 hour.
- Place the arugula and frissee together in a bowl. Just before serving, toss with the oil, lemon and macadamias.
- Grill the tails for 3-4 minutes each side or until just golden.
- Serve over the leaves and spoon the salsa over the top.
Enjoy with a crisp Australian white!
* Moreton Bay Bugs are deliciously succulent and sweet species of slipper lobster from Northern Australian. The frozen tails, along with other Australian Lobster, prawns, Hiramasa and more can be found through Kanaloa Seafoods – www.kanaloa.com. You can also substitute any of your favorite prawns or seafood.
N.B. If you can’t find Moreton Bay Bugs, substitute for small lobster tails or large shrimp.
Wine Suggestions:
Xanadu Sauvignon Blanc Semillon from Western Australia’s Margaret River
Brokenwood Semillon from the Hunter Valley, just outside of Sydney.
Group cooking classes with Sally James are now being incorporated into programs at Villagio Inn and Spa where this segment was filmed. Contact Steven Andrews 707 948 5084, or visit www.villagio.com for more information.
 Download this recipe in PDF format
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