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After years of being encouraged to "throw another shrimp on the barbie", Australians are now being urged instead to tuck into the bogong moths that are plaguing many parts of the country.
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.
He first began eating the brown bogong moths 11 years ago while researching a book on "bush tucker" eaten by Aborigines.
"They have a lovely popcorn flavour, like hazelnut," he said.
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[Euell Gibbons] Oh yummy, hazelnuts. [/Euell Gibbons]