Mai Karra Wirra (Red Gum Forest Food)

Barti grabs fried in macadamia and sandalwood nut sauce seasoned with Murray River salt and mountain Pepper , served in a wholemeal flat bread

Recipe
Serves two people
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Ingredients
• Barti grubs 20 large grubs
• Ground mountain pepper berries 1/2 tsp 
• Ground mountain pepper leaf 1/2 tsp
• Murray river salt 1 tsp
• Sugar 1/2 tsp
• Macadamia 1/4 cup
• Sandalwood or quandong nuts 1/4 cup 
• Water 1 Tbsp
• Macadamia oil 5 tbsp
• Mara Murdumurdu Flatbread Qty 4

Equipment
• Kampa kuru Saucepan 
• Kuru Bowl
• Tadli tadli frying pan
• Pakipakiti Knife
• Tarralyi Chopping board
• Karnkarnkati Spoon
• Tawiti Mortar and pestle


Prepration

1. Pre-make the Mara Murdumurdu Flatbread  before making the filling. You can make the Mara Murdumurdu Flatbread  1 or 2 days before but it is always nicer fresh and warm.
2. Buy or collect some fresh barti grubs from eucalyptus trees.

Cooking

1. Place the 1/2 teaspoon of Murray river salt, Mountain peppers, a teaspoon of sugar, one table spoon of Macadamia oil, Water, Macadamia and sandalwood nuts in a mortar and pestle and grind the ingredients into a paste.
2. Once the paste is ground in to a smooth sauce. Place the sauce into a saucepan and heat until the sauce thick. The sauce should be similar consistency as satay sauce
3. To cook the barti grabs cut they heads off. Squeeze the barti grab tail with your fingers and continue to squeeze as you run your fingers down the grub removing the entrails of the grub.
4. Heat a frying with the remaining Macadamia oil and fry the Barti grub until the golden brown.
5. Finally to serve. Take a warm Mara Murdumurdu Flatbread ​ and fill the bread with the barti grubs. Top the grubs with the nut sauce. Season with some mountain pepper and murray river salt to taste. Enjoy!