If you had the option of eating a plate of pasta made with cricket powder and topped off with worms – would you try it?
Six restaurants in Victoria are experimenting with new menu options this week – creating some buzz about an important global issue.
Part and Parcel is one of those restaurants. Their executive chef Grant Gard said he’s enjoyed cooking with new ingredients like cricket powder, which he’s incorporated into a plate of Capellini.
“As a cook it’s always fun to have new ingredients. Try new things and see what we can do with them and learn something along the way.”
Gard said so far the reaction to the bugs has been a positive one.
“I don’t think some people are going to necessarily love it but it’s not for everybody right. Some people might try something new and like what they have.”
The initiative was inspired by a feature documentary “Bugs on the Menu,” made by a Victoria film producer.
The new film looks at different cultures that are accustomed to eating bugs as part of their everyday diet.
The film’s director Ian Toews travelled worldwide – including to Cambodia, Mexico and South Africa – observing these cultural traditions.
The producer of the project Mark Bradley said they hope to end the stigma around eating bugs and spark a conversation about feeding the world’s growing population with a simple ingredient – insects.
“We really just want to bring this subject to the attention of people. The subject of food security. Get them thinking about alternate proteins to help feed the world,” said Bradley.
According to Toews, insects like crickets are not only sustainable, but a great way to add protein and calcium into your diet.
“If we can bring the message to our own community and have a bit of an impact and see some people sort of convert the way they think about protein then we’ve done something,” said Toews.
Gard said he’ll be experimenting with the critters for a limited time.
“Bugs on the Menu” will premiere at the Victoria Theatre on May 13 and May 15.
