Moth-Flavoured Pancake, Anyone?
After years of being encouraged to "throw another shrimp on the barbie", Australians are now being urged instead to tuck into the bogong moths.
Each year at this time millions of the moths fly south from Queensland into New South Wales to avoid the summer heat. Along the way, thousands also get blown into suburban homes.
The "munch a moth" campaign is being led by Jean-Paul Bruneteau, 51, a French-born chef who is regarded as a worldwide pioneer of such delights as smoked emu, lemon myrtle and bunya nuts. "They have a lovely popcorn flavour, like hazelnut," he said.
Mr Bruneteau, who has run "bush tucker" restaurants in Sydney and Paris, suggests pulling off the "furry" wings, then popping the moths in the oven for three minutes in a splash of canola oil.
Alternatively the chef, who trained in the Royal Australian Navy, recommends putting them through a coffee blender and sprinkling the resulting powder into an omelette, pancake or crepe.
Tags: Moth | Bogong