A great seafood recipe from 1 two 3 Mediterranean Dining voted Australia's Favourite Mediterranean Restaurant in the 2009 I Love FOOD awards.


  • 4 x 250g Msa Nolan’s Private Selection eye fillets

  • 4 Large green bugs (cut in half)

  • 400ml sambucca sauce (see below)

  • 12 baby carrots (peeled)

  • 12 medium chat potatoes

  • 4 bunches of bok choy (quartered)

  • 1 bunch broccolini

  • Sambucca Sauce

  • 100ml Sapori Essence

  • 100ml sugar syrup

  • 30g green peppercorns

  • 50g diced brown onions

  • 30g butter

  • 200ml cream


  • Sambucca Sauce:

  • 1.

    Sautee onions in butter until transparent and add peppercorns. Combine sugar syrup and Sapori essence then add to pan and burn off alcohol (highly flammable, so be careful) then reduce. Add cream and reduce to desired consistency. Do not season.

  • 2.

    Blanch baby carrots, broccolini and bok choy. Cool in ice water and set aside. Pre-heat oven at 220 C. In an oven tray, place lightly oiled chat potatoes and cook for 20 minutes. Then reduce heat to 170 C, cook for a further 10 minutes and remove. Seal steaks in a hot pan, 2 minutes each side and place in a 200 C oven until cooked to desired liking. Remove and rest for 5 minutes. Then BBQ half bugs on griddle pan until cooked. Reheat chat potatoes and vegetables. Place potatoes on the plate and top with the eye fillet and bugs. Neatly arrange the vegetables on the plate, and drizzle eye fillet and bugs with the sambucca sauce and serve.

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