This year's
invitation to Kylie Kwong's Chinese New Year banquet promised “unusual
delicacies” from a local entomophagist.
For the
uninitiated, that's someone who studies insects for human consumption.
When guests
called her one-hatted restaurant, Billy Kwong, to book, the restaurant manager
spelled it out to make sure there was no confusion: “You do realise Kylie will
be serving insects?”
Yes, they did.
And they came by the dozen – around 50 diners in all – excited, nervous and
armed with an appetite and a sense of adventure.
 |
Challenging ... Roasted scorpion with deep fried silken tofu.
Photo: James Brickwood
|
Lucky, because
Kwong will be adding bugs to the menu permanently. And she's not the only one.
El Topo's Matt Fitzgerald has been serving crickets at the Eastern Hotel in
Bondi Junction since the Mexican rooftop bar opened in November last year. Both
expect insects to become a more common sight on dinner plates during the next
decade because of their sustainability credentials as a source of protein.
But there are
some challenges to overcome first. Like taste and texture.
Posts
No comments:
Post a Comment
You only need to enter your comment once! Comments will appear once they have been moderated. This is so as to stop the would-be comedian who has been spamming the comments here with inane and often offensive remarks. You know who you are!