Want to try edible insects at home but don't know where to start? Take a look at our recipes, as well as some recipes created by amazing chefs from around the world
Chilli & Garlic Crickets
Created by Chef Matt Fitzgerald El Topo- Bondi Junction, Sydney NSW Australia
El Topo has been kind enough to share their famous Chilli & Garlic recipe with us. You can find this on their menu everyday! It is so simple yet super delicious
50g of frozen crickets (you can also use roasted ones)
4 cloves of garlic
1 red chilli
Zest of 2 limes
Pink river salt
Pre-heat oven to 160degrees Celsius
Place frozen crickets into boiling water
Bring to a boil and turn down heat. Simmer for 3-5 mins
Drain crickets, place onto baking trays, roast for 15-30min on 120 degrees until crunchy
Allow to Cool
Thinly slice garlic and chilli
Place garlic into a pot and cover with milk. Bring to a boil and drain.
Deep fry garlic until golden
Deep fry chilli until crunchy
Allow to cool
Place all ingredients together, add lime zest and salt, mix well and serve.
Tartar & Ants
Created by Chef Lars Williams & Rene Redzepi Noma- Denmark
The amazing people at Noma (one of the top restaurants in the world) have shared their recipe for Tartar & Ants. This is available seasonally on their menu. The ants they use are sourced from the woods around their facility. If you are looking for a special recipe to share with your friends this is the one!
80g beef from a bone-in rib eye
Kelp Celery Oil
250g celery Leaves, blanched and semi dried
500g grapeseed oil Sugar Kelp Vinegar
1000g filtered water
23g Sugar Kelp
200g Apple Vinegar
72g ethanol (6%)
40g Ants (or you can use pre made ant salt)
Trim a section of beef, slice the meat into 1.5 cm thicknesses and place between pieces of kelp to cure for 2 hours. Cut/ tear the meat into 0.5 cm wide strips and lay in a neat rectangle on a wooden board or serving plate.
Pick and wash celery leaves. Blanch for 4 minutes (until tender) and shock. Squeeze through cheesecloth to draw out all the water, spread out well on trays to dry. Take care that this process does not take too long- it may have to be sped up with an initial turn in the oven at 50°C. Blend 1:2 with grapeseed oil.
Sugar Kelp Vinegar
Place filtered water and sugar kelp in a sealed bag and cook at 60°C for 1 hour. Strain and allow to cool. Mix remaining ingredients and put in a sterilized jar covered with cheesecloth and place in a cool, dry place for 3 weeks. Check for complete fermentation and allow for longer time if necessary. (for a quick home alternative you can use apple cider vinegar with a small amount of kelp powder added)
Blitz ants and salt together in a short pulse, taking care not to over blend. Reserve in the freezer.
Layer a few drops of the celery oil and sugar kelp vinegar on top of the beef tartar, followed by a sprinkle of ant salt
Popping Citrus Ants
Photo by: Created By Anna Polyviou, Executive Pastry Chef
Shangri-La Hotel, Sydney
This dessert is high in Protein, gluten free and low in fat too… Perfect creation for sweet lovers. This recipe has been created especially for us by the amzing Anna!
Ants and orange flourless cake Ingredients
2 whole Oranges
5 Whole Eggs
375gm Caster Sugar
400gm Almond meal
25gm Baking Powder
In a medium pot, simmer the oranges in water for 1 hour; make sure the oranges are covered. When the oranges are ready, blitz in the food processor until a smooth paste (skin and all)
In an electric machine using a whisk attachment, whisk up the eggs and sugar until light and fluffy. Fold in the dry ingredients off the machine, followed by the orange paste and then the ants.
Spray round/doughnut mould and then pipe into the mix half way. Bake in the oven at 180C for 10 minutes
In a small saucepan, bring the puree and sugar just to the boil. Take off the heat and add in the gelatine. Strain the mix and allow to cool, when ready use your finger to create the ripple effect in the a dome flexi mat moulds. Place in the freeze and allow to set completely before adding the yoghurt mousse