Witchetty Grubs - the old fashioned way:

Witchetty grubs are the true taste of the outback. With a chickeny and nutty flavour and bittersweet after taste they are the ideal snack for your every day bushman on walkabout.
The best way to cook these little blighters is find a small stick in the bush, but long enough to put in the fire without endangering your hands, and then put the stick through the witchetty grubs head. This kills the grub, and at the same time it is stuck to the stick. Hover the grub-on-a-stick over the heat of the campfire for a few seconds then take it away from the heat. Then a few seconds later hover the grub over the heat once again. Repeat this process a few times until licks of smoke and steam come from the grub. Remove the grub from the stick and put it on a cool stone in the shade, and leave it for about 5 minutes, or until cool. Now cook a few more and eat as entree to the kangaroo you are about to devour!!

Witchetty Grubs - the Balmain restaurant way:

Witjuti Grub and Bunya Nut Soup

The Witjuti grub is a unique food source to the Aboriginal people of Australia. It has been used for thousands of years as a rich source of nutrients and proteins by numerous tribes across Australia. Often the grubs were eaten raw. Bunya Nuts are the seeds of the Bunya Bunya Pine tree. They have a potato-pine taste and were used by many Aboriginal tribes.

2 litres (4¼ pints) chicken stock
5 leeks, finely chopped
2 onions, finely chopped
15 large witjuti grubs
15 bunya nuts, boiled,peeled and chopped
salt, pepper
bay leaves
whipped cream

Boil chicken stock. Add leek and onions. Simmer. Puree grubs, add nuts and grub puree to the stock. Add bay leaves, salt and pepper and simmer for 1 hour. Serve topped with the cream.