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It’s crunch time – putting bugs on your menu

From crickets, to ants, to mealworms… Skye Blackburn from the Edible Bug Shop runs us through the culinary applications of creepy crawlies, while Anna Polyviou, executive pastry chef at Sydney’s Shangri-La Hotel talks about her bug-inspired take on an orange and poppyseed cake. For the Popping Citrus Ants recipe, among others, click here.