Australia Restaurant Tips by keeweechic

Morton Bay Bug - is a small crayfish from the waters of Queensland and northern Australia. The flesh is soft and succulent and full of flavour.

Muddie - a large mud crab found in the mangrove wetlands of Queensland and New South Wales. Reputed to be the most delicious crab in the world.

Mullet - a fish of the Mugilide family. The Red Mullet are demersal fish and sue their barbels to search for food. In Australia the Sea Mullet are not regarded as good eating.

Vegemite - a brown yeast extract which is spread on toast and sandwiches. Loved so much by Australians that it is virtually a national food.

Witchetty Grub - a large, white grub that lives in the roots of certain types of gum trees. Greatly prized by Aborigines as good "tucker".

Yabby - freshwater crayfish which can be found in rivers, streams, lakes, dams and even some temporary waters. They have a very sweet meat and the claws of larger specimens are particularly succulent. Smaller than crayfish but have more meat for their size.

Damper - unleavened bread baked in the ashes of a fire. Was originally wrapped around a stick and cooked in the coals of a campfire. Today it is usually cooked in a camp oven (iron pot) which is buried in the hot coals. A popular variation is to mix the flour with beer giving it a slightly malty flavour. The name comes from the practice of damping the fire so the bread can be cooked in the glowing embers.

Balmain Bug - small type of crayfish named after the trawler men of a suburb of Sydney. Their flesh is soft and succulent and full of flavour and is excellent eating.

Barramundi - Aboriginal name for a large tasty fish found in the waters off Queensland, Northern Territory and Western Australia. Often shortened to barra. Barramundi has gained a reputation as one of Australia's finest eating fish and can also be expensive.


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