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Bugs on the menu


Everyone is talking about the solution to feeding the planet in the future. It seems worms, bugs and other insects could be the proteins we will all soon be consuming. And there's a name for it too: entomophagy.

After all, many parts of Asia eat these things without thinking, and they're for sale on the street like these silkworm larvae in China. Grasshoppers, scorpions and many other things are eaten in other countries.

At Bistro Dom on Waymouth Street in Adelaide, South Australia,?South African-born chef, Duncan Welgemoed, recently roasted ants, worms and other bugs for a fund raising dinner. Another online shop,?Sydney-based insect breeder The Edible Bug Shop sells adult insects, larvae and scorpions to restaurants and the public.

Sydney chef and author Kylie Kwong now serves dishes such as Cantonese fried rice with mealworms and baby crickets in sticky rice at Billy Kwong in Sydney.

Chef Welgemoed's tasting notes:

Bees: Easiest to eat with their honey connotations. They have a pleasant nuttiness.

Grasshoppers: Very crunchy, very nutty

Fly maggots: Freshly roasted, they have coffee and chocolate flavour elements

Crickets: Nutty and ever so slightly fishy. It's an easy insect to get into.

Ants: A little bit acidic and lots of crunch.

Meal worms: Our least favourite. They have a very strong insect flavour.

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