Sydney catches the bug – but eating insects is still new

Skye Blackburn, an entomologist and owner of Australia's largest insect supplier, the Edible Bug Shop, with crickets at her work place in Sydney. Photo: AFP

With a twist of lime and a dash of salt Sydney chef Nowshad Alam Rasel flavours a hot pan full of crickets, tossing them over a flaming stove.

The savoury snack, which would not be out of place at a Mexican cantina or a Bangkok street stall, is creeping onto menus at Australian boutique eateries such as El Topo, challenging the inhibitions of diners.