Chef's Recipes

Cucumber and yoghurt soup with Moreton Bay bug salad

Australian Gourmet Traveller recipe for cucumber and yoghurt soup with Moreton Bay bug salad by Matt Wilkinson from Melbourne restaurant Circa, the Prince.

By Matt Wilkinson
  • 15 mins preparation
  • 10 mins cooking plus cooling
  • Serves 4
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Cucumber and yoghurt soup with Moreton Bay bug salad
“When I first came to Australia and saw live bugs it was surreal. The gently sublime texture and taste of the bugs really marries all the flavours together.”


  • 30 gm butter, coarsely chopped
  • 3 continental cucumbers, seeds removed, coarsely chopped
  • 300 gm sheep’s milk yoghurt
  • To serve: borage flowers (optional)
Moreton Bay bug salad
  • 8 cooked Moreton Bay bug tails, removed from shell, coarsely chopped
  • 50 ml olive oil
  • 1 tbsp lemon juice, or to taste
  • 1½ tbsp (firmly packed) each dill and flat-leaf parsley, coarsely torn
  • ½ long red chilli, seeds removed, cut into julienne


  • 1
    Melt butter in a large saucepan over medium heat, add cucumber, cover with a lid and sauté until tender (8-10 minutes). Process in a food processor until smooth, then refrigerate until cool. Add yoghurt, season to taste, then pass through a fine sieve and refrigerate until required.
  • 2
    For Moreton Bay bug salad, combine ingredients in a bowl, season to taste and toss lightly to combine. Serve with chilled cucumber and yoghurt soup, scattered with borage flowers.


This recipe is from the February 2010 issue of .
Drink Suggestion: 2005 Salomon Von Stein Reserve Grüner Veltliner. Drink suggestion by Liam O'Brien

  • Author: Matt Wilkinson