You may have finished reading the previous blog posts and still not be convinced that insects are used for cooking.

I would probably agree as eating insects is pretty taboo in Western culture and the thought of eating something that you would usually hate to touch might be a bit off-putting.

However; Kylie Kwong, a famous Australian chef, has been able to put her fear of bugs behind her and serve dishes in one of her prestigious restaurants in Surry Hills, Billy Kwong.

Kylie claims to have cooked several insect containing dishes like: “…baby crickets…roasted wood cockroaches, dehydrated earthworms…”.
I think Kylie could be a great advocate for the rise of insect eating as she is an influential cook and seems to want to always try something new with her menus, which must appeal to all those trendy foodies out there (especially those in Sydney who are nearby Billy Kwong).

It would be good for the agricultural industry to make a slight shift towards the production of edible insects as they take up far less space than livestock, produce less waste and require less resources to maintain; this point can be solidified through the words of Kylie: “…200g of beef takes approx 3000L (to produce) of water…200g of cricket flesh takes 1 mL of water…”.

Hopefully insects will be on your plates more often than being killed by pesticide in the future!

P.S. I don’t know about you but this kebab looks pretty tasty to me!

Information sourced from: http://www.broadsheet.com.au/melbourne/food-and-drink/article/dishing-insects-kylie-kwong-billy

Image sourced from: http://www.huffingtonpost.com/daniella-martin/5-ways-to-cook-a-cricket_b_914543.html?ir=Australia