Servings: 4

Pickled Pumpkin: subheading: Pickled Pumpkin:
100g red wine vinegar 100g red wine vinegar
2 tbsp parsley leaves, shredded 2 tbsp parsley leaves, shredded
1 shallot, brunoise 1 shallot, brunoise
40g olive oil 40g olive oil
12 x 36g thin strips raw pumpkin 12 x 36g thin strips raw pumpkin
to taste salt to taste salt
Roasted Pumpkin: subheading: Roasted Pumpkin:
4 x 25g pumpkins, cut 6cm x 3cm x 1cm 4 x 25g pumpkins, cut 6cm x 3cm x 1cm
50g butter 50g butter
to season salt to season salt
Vanilla Poached Bugs: subheading: Vanilla Poached Bugs:
4 Moreton Bay bugs 4 Moreton Bay bugs
100g butter 100g butter
1 vanilla bean, seeds scraped 1 vanilla bean, seeds scraped
Creme Fraiche: subheading: Creme Fraiche:
75g creme fraiche 75g creme fraiche
to taste Lemon juice to taste Lemon juice
2-4 mustard from bug heads, to taste 2 to 4 mustard from bug heads, to taste
to taste Salt to taste Salt
To Serve: subheading: To Serve:
Salt Salt
blanched pig face blanched pig face
blanched Warrigal greens blanched Warrigal greens

For the Pickled Pumpkin, place ingredients into a bowl and mix together. Set aside.
For the Roasted Pumpkin, heat butter in a large frypan over medium heat. Add the pumpkin and cook until golden brown on both sides.
For the Vanilla Poached Bugs, bring a large saucepan of water to the boil. Add the bugs and cook for 1 minute. Transfer to an ice bath to cool.
Using scissors, cut either side of the belly and remove tail meat in one piece. Devein and set the meat aside. Reserve bug heads for later use.
Place the butter and vanilla beans and pod into a medium saucepan over low heat and allow to melt and foam. Add the bug tail meat and baste with butter until just cooked through. Set aside to rest.
For the Creme Fraiche, place ingredients into a bowl and mix together. Set aside.
To serve, spoon a tablespoon of the creme onto each serving plate. Top each with two pieces of roasted pumpkin and a torn bug tail. Add the pickled pumpkin and blanched natives. Season and serve.