River Cottage Australia



Sea urchins are found all around the coastline of southern Australia, favouring depths less than 10 metres. 


  • 10 sea urchins

  • 1 lemon

  • 4 slices of crusty, white bread

  • Knob of butter

  • A few sprigs of parsley


  • 1.

    Begin by using the shears to cut a hole around the mouth that's a bit bigger than a 50c coin.

  • 2.

    Pour out the liquid and discard any black bits, which are partially digested food.

  • 3.

    The roe are the orange parts; use a spoon to scoop them out. Rinse the roe under cold water, gently shake dry and then place in a bowl.

  • 4.

    Drizzle a light flavoured olive oil over the roe, add a good pinch of finely chopped parsley and the zest of a lemon.

  • 5.

    Leave that to sit while you toast your bread. Generously slather the toast with butter and then top with the urchin roe.

  • 6.

    Squeeze the lemon juice over the top and finish with the tiniest sprinkle of crystal sea salt.

  • Note:

  • 1.

    To prepare the sea urchins you need a glove to protect your hand from the quills, a pair of kitchen shears, a spoon and a sink to work in. 

  • 2.

    With a snorkel mask, a catch bag and a glove you can quickly score yourself a feed of this spiny delicacy.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 412kj
  • Fat Total 8g
  • Saturated Fat 4g
  • Protein 68g
  • Carbohydrate 15g
  • Sugar 2g
  • Sodium 148mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe can be found in the River Cottage Australia cookbook 

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