A FRIDGEFUL OF AUSTRALIAN FAVOURITES BECKONS – WITH A KNOWLEDGEABLE MOUTHFUL ON EACH TO START.
Scampi Found in cold, deep waters off north-west Western Australia. The size of a prawn, they taste more like lobster or crayfish. Scampi are frozen raw on catching boats because they oxidise quickly when reaching the surface. Cooking method: Raw, seared, grilled, roasted.
Yabbies Freshwater crayfish native to New South Wales and Victoria and almost exclusively farmed in ponds and dams. They’re short and stocky with a blue to green shell and large strong pincers. Redclaws are their Queensland and Northern Territory cousins. Cooking method: Grilled, baked, pot-roasted.
Crab There are three main commercial crabs in Australia: mud crab, a dark green to beige crab with big pincers; blue swimmer, a wide, bright-blue crab with thin pincers; and spanner, one of the only crabs in the world that can walk backwards and forwards, with wrench-shaped pincers and a red shell. Cooking method: Mud – pot-roasted; blue swimmer – barbecued, soups; spanner – pot-roasted, poached.
Lobster Four types in Australia: Eastern, Western, Tropical and Southern rock lobster. You don’t need to clean them and you don’t want to cook them for long. Keep it simple. Cooking method: Barbecued, medallions, pot-roasted.
Bugs Mostly a fishery bycatch, Balmain and Moreton Bay bugs are the most consumed in Australia. Flat, hard, brick-coloured shell and a prehistoric look; Moretons are longer and thinner. Cooking method: Poached, grilled, fried.
AND THERE IT IS: A PREPARED MUD CRAB.