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Southern Rock Lobster

Rocklobster flesh is firm, with a sweet medium and rich taste; it retains its shape in most styles of cooking. Australia has four main species, eastern, western, southern and tropical. Each species has a slightly different flavour profile based on water temperature and surrounds. Rocklobsters from cooler waters (such as Eastern) are preferred for cooking. The firm flesh holds together well during...

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BALMAIN BUGS

The meat of bugs, found only in the tail, has a medium-to-strong flavour. They can be bought as frozen meat or whole, to be eaten on their own as an entrée, or as part of a main dish. They are best prepared by poaching, steaming, barbecuing or grilling. As bugs provide good presentation and marry well with other seafood, they are excellent for cold seafood platters—served with a light lemon mayon...

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Banana Prawn

Banana prawns are a rising favourite for Australians due to their light, sweet flavour. They are a light coloured prawn and present well as they retain their shape when cooked. Banana prawns are more commonly used in hot dishes rather than in cold salads or platters. The traditional cooking methods for other species of prawn such as shallow frying and especially barbecuing can be used for banana ...

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TIGER PRAWNS

Tiger prawns are large, flavoursome and look spectacular. Their majestic red striping makes for impressive presentation and they are often the choice of top hotels and restaurants. Grilling, barbecuing or boiling tiger prawns in their shell are among the most popular cooking methods. It is important to note that prawns cook quickly and that overcooking may cause the flesh to become tough. When co...

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Eastern School Prawn

Eastern school prawns have a distinct taste that is sweeter than that of most other prawns. They are very well suited to many Asian dishes. They are delicious eaten just on their own. They also make the best cocktails with a very light dressing or vinaigrette of a garlic, lemon or acid base to complement their sweetness. The marriage of flavours is subtle, so avoid combining strong or complex tas...

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Eastern King Prawn

King prawns are one of the most popular species of prawn in Australia, due no doubt to their rich flavour and moist flesh. There are two species eastern and western - with no major noticeable flavour differences. They are extremely versatile and excellent for display purposes. The simplest way to cook the prawns is fried on a barbeue. You can either butterfly and cook shell side down until they s...

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Eastern Rock Lobster

Rocklobster flesh is firm, with a sweet medium and rich taste; it retains its shape in most styles of cooking. Australia has four main species, eastern, western, southern and tropical. Each species has a slightly different flavour profile based on water temperature and surrounds. Rocklobsters from cooler waters (such as Eastern) are preferred for cooking. The firm flesh holds together well during...

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MORETON BAY BUGS

The meat of bugs, found only in the tail, has a medium-to-strong flavour. They can be bought as frozen meat or whole, to be eaten on their own as an entrée, or as part of a main dish. They are best prepared by poaching, steaming, barbecuing or grilling. As bugs provide good presentation and marry well with other seafood, they are excellent for cold seafood platters—served with a light lemon mayon...

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ENDEAVOUR PRAWNS

Endeavour prawns are very versatile. Their mild-to-strong tasty sweetness is distinct, and adaptable to a range of creative taste combinations—stronger flavoured ingredients can be used than with other prawn species. Their modest size makes them particularly good for use in brochette form, especially as a smaller, bite-size portion for finger food with a citrus, chilli or soy dipping sauce. Endea...

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