Treat your tastebuds

Treat your tastebuds

Try this tempting taste treat from Club Marine Magazine’s cookbook, Gourmet Delights.

This premium quality cookbook, on sale for just $13, features over 100 of the best recipes from acclaimed international chef Bart Beek, whose passion is not just cooking … it’s creating.


Acclaimed international chef Bart Beek.

Simple to prepare, Bart’s recipes are inspired by dishes from around the world and, in Gourmet Delights, Bart also shares handy tips for barbecuing, knife-sharpening and infusing herbs and spices into your cuisine.

“A good cookbook is a working tool that should feature food stains from regular use,” says Bart.

“All of us have the ability to give others pleasure through well-cooked food and the key word here is ‘technique’.

“I hope people derive as much pleasure cooking from Gourmet Delights as I did authoring it.”

Below, we share one of Bart’s favourites …. Moreton Bay bugs with garlic, lemon and chilli.

Bon appetite!

If you would like to purchase the Club Marine Gourmet Cook Book – please click here.


Moreton Bay bugs with garlic, lemon and chilli

The Moreton Bay bug, also known as ‘Bay lobster’, can be found in shallow waters around Australia. It is flat in shape with reddish brown colouring and has no claws. The yield per bug is about 30 per cent and only the tail is eaten. They can be grilled, boiled, steamed or baked and are excellent served cold on a seafood platter.

Preparation time: 15 minutes

Cooking time: 15 minutes

Serves: 4


  • 8 medium size Moreton Bay (or Balmain) bugs
  • 50ml extra virgin olive oil, two quantities: 50ml and 30ml
  • 2 cloves garlic, crushed
  • 2 lemons
  • ½ teaspoons of chilli flakes
  • 1 tablespoon of dried Greek oregano
  • 1 cup continental parsley, roughly chopped
  • 2 spring onions, sliced into 1cm pieces
  • Salt flakes and freshly cracked black pepper, to taste.


To clean the bugs, place them upside down on to a cutting board and using a heavy knife, cut into halves lengthways. Rinse away any unwanted matter with cold water, then drain and chill until required.

Place the bug halves into a bowl and combine well with the 50ml of olive oil, crushed garlic, the juice and zest from one of the lemons, chilli flakes and oregano. Cover and refrigerate for 30 minutes.

Pre-heat an open-flame grill on a barbecue and cook the bug halves, turning often until the flesh is just cooked.

When cooked, transfer to a mixing bowl and toss through the 30ml of olive oil, juice from the second lemon, parsley, spring onions and seasoning.

Serve as a shared platter with a green salad and some crusty bread.