Snail

Edible snails — known as escargot in French cuisine — are a mollusc with a long culinary history across Europe, Asia, and Africa. The meat is firm and slightly chewy, with a mild, earthy flavour that takes on the character of whatever it’s cooked with.

Snails are most famously served in the French style, baked in their shells with garlic and parsley butter, but they also feature in Spanish, Portuguese, Greek, and West African cooking. They can be grilled, stewed, added to paella, or simmered in rich sauces. The meat requires thorough cleaning and usually a period of purging before cooking.

While not a mainstream ingredient in Australia, snails are farmed here and can be found at specialty food shops and some farmers’ markets. The common garden snail found in Australian backyards is, in fact, the same species (Cornu aspersum) widely eaten in Europe.