SYDNEY, Oct. 8 Some of Australia's more adventurous eaters are reportedly discovering the joys of moths, an old aborigine favorite said to be packed with taste and energy.
Chef Jean-Paul Bruneteau frequently roasts up batches of moths known as bognogs, which are carried by the spring winds into the Sydney area every year.
Bruneteau, in fact, has a recipe for moth pancakes made by pureeing the bodies, sans wings of course.
"They are lovely," he told he Sydney Morning Herald Monday. "They have a nutty, crisp, popcorn flavor, like buttered hazelnut."
The newspaper said native aborigines used the bugs as a source of protein. Modern analysis found them to be loaded with fats.
But before making bognogs a regular snack, Aussies should be aware that the larvae feed on farm crops so they can pick up sizable loads of pesticides.
Copyright 2007 by UPI
