Aotearoa and Australia · Volume 01, Fire, the Stone Trap and the Reef Garden · Cooked by cue
Maku, witchetty grub
Central Australia
Illustration
- Researched
- 22 sources cited
White, wood-eating larvae of the cossid moth, found in the roots of the witchetty bush and river red gum, roasted on coals for under a minute, the head discarded, the flesh described as tasting of egg yolk, popcorn and almonds. Traditionally gathered by women and children. Australian Museum
As tradition built it
Under a minute over coals, or eaten raw.
Ingredients
No written recipe exists for maku: the grubs are eaten raw or rolled in warm ash for a moment, by cue.
- maku (witchetty grubs), gathered from the roots of the witchetty bush or river red gum
Method
- Roast the maku (witchetty grubs) briefly, under a minute, directly on hot coals.
- Discard the head.
- Eat immediately, or eat raw.
What a modern chef changes
Matching the tradition's own precision with instruments
Rung 3
Method
- Use a probe thermometer to establish and hold a precise, searingly hot direct temperature on a Big Green Egg, and time the roast to the second rather than by eye, reproducing exactly the traditional method's brief, exact heat.
- Serve immediately, as tradition already does, resisting any temptation to add a sauce or garnish the source material does not call for.
Notes
No professional kitchen anywhere was found reinterpreting this dish, and the traditional method is already close to precise perfection: the elevation here matches that precision with instruments and does not improve on the technique.