Cooking up Brolos Rock Lobster

Piepa Cleary idolised Dale Steyn growing up. She loved his dedicated and aggressive approach to bowling, so it’s no wonder that she’s regarded as one of West Australian Cricket’s up and coming bowlers, over all formats of the women’s competition.

She was selected as a 15-year old in 2011 for the Australian under-18 talent camp after taking eight wickets in the 2010 under-18 National Champs.

Since then, Piepa has gone from strength to strength, playing in the Australian under-18 side, as well as the Australia A side more recently. This season has seen her join the Perth Scorchers’ squad for the Women’s Big Bash.

Piepa’s love for cricket and the outdoors started, as most budding crickets do, in the backyard with her twin brother David.

“I’d always play with him, but I’d always say I had to bat, and if I got out, I didn’t play anymore. I was like nah I’ve had enough!… I’ve nicked him off a couple of times (recently) in the nets and he’s not happy about it. He gets embarrassed. It’s the brotherly sisterly rivalry.”

West Australia’s cray and lobster trade is world renowned, and Piepa is no stranger to seeking out a couple of these tasty crustaceans in her down time.

She’s an avid fisherwomen, with a brag board better than many, and knows a few tips to help Scotty cook up a few Brolos Rock Lobsters.

You don’t want to overpower the flavour of the beautiful meat, so a little garlic, butter, parsley and chilli will do just fine. Then spit the tails, fry them off in all that buttery goodness, and you’re good to go.