Learning about edible insects from Skye Blackburn was life-changing. She taught me how important this practice is; for nutritional, environmental, cultural and historical reasons. She encouraged me to look into my own Chinese heritage, where we have been eating insects for thousands of years, which led me to create new dishes. What is so amazing about Skye is her exceptional ability to make this “taboo” subject so accessible. She is a natural teacher and her inquisitive, brilliant mind and genuine desire to share her knowledge with others is inspirational.
The next time you’re craving a salty, crunchy snack, Skye Blackburn would love you to consider a handful of insects. Or crickets to be exact, which have a similar texture to “pork crackling” but are far more nutritious.
If the idea of eating whole insects is a little daunting – and Blackburn understands it is for many people – there are plenty of other tasty ways to add insects to your diet, including cricket corn chips or high protein cricket pasta.
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From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
Kimberley Moulton
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.
Tom Wallace
We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.
Best in class
The top drops to keep an eye out for on wine lists (and why they're worth the splurge)
A taste of refuge
Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.
BE OUR GUEST
Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation
Barcelona BUZZ
A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.
HEATHCOTE BOUND
MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.
The art of...relishing restaurants
Does working in hospitality make someone a better or worse diner
HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
