Like pasta?
Like seafood?
You'll love this.
Mussels, prawns, cuttlefish, scallops, barramundi and moreton-bay bug, this is the Australian take on the Italian Marinara.
What makes it Australian is the use of native seafood such as the succulent moreton bay bug. It's flavor has been compared to lobster and is one of Australia's delicacies.
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ChefRef reporting out.
Mussels, prawns, cuttlefish, scallops, barramundi and moreton-bay bug, this is the Australian take on the Italian Marinara.
What makes it Australian is the use of native seafood such as the succulent moreton bay bug.
It's flavor has been compared to lobster and is one of Australia's delicacies.
His words there already sounded delicious
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Thanks :) Cooking can be tough but the rewards are limitless. Each new flavor is an entirely different experience and there is much to be experienced in a dish with so many flavors interacting with each other in perfect harmony.
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