Eating the Enemy

Fresh is best. Here’s how, in the dark…place torch under chin, open wide – they just fly in.

If you wanted to get all authentic, the historical accounts of Aboriginal preparation of the moths indicate that the moths were ‘cooked’ on the hot coals of a fire and that when the wings and legs had been scorched off the moth was considered ready. You can eat ’em just like that or grind the moths into a paste (a bit like bug pate). Either way they’re sort of a vaguely oily cross between macadamia and avocado.

Bit harsh on Armidale, Philbert, but yeah, you are spot on – that’s why I was there. My first graduation (but second qualification), but now I feel like I’ve really graduated. Well, I applauded everyone so you got some appreciation from me as well.

I wonder if you sneakily tossed your mortarboard in the air when nobody was looking like I did? 😉

Bogong recipe :
1 x handful of bogongs.
2 x clove of garlic.
Cook gently in extra virgin olive oil until tender.

Throw the whole lot ( pan inclusive ) into bin.

Order woodfired pizza from Civic ( and don’t quibble at the price )

Enjoy .

Dark and Mysterious: Congrats on graduation…me too. Can’t think of any other reason to have been in Armidale last weekend.

Apparently locusts aren’t bad eating, although again they’re a pain to scrub off the front of the car.

chocolate strawberry bogongs, not chocolate salty bogongs !

“Suck on my chocolate salty bogongs, put em in your mouth and suck em…”

Maelinar’s Chocolate Bogongs !

yum.

is how they taste, a little butter, i find, is good. mebbea sprinkle of paprika – hungarian bogong surprise!

Eww? 0_o I guess if you really must try them, disguise the flavour/texture with as much garlic and other additive as you can. You could even try a homeopathic approach – fry one in a pan, rinse the pan, then cook something else in it. I think that’s about as close as I’d like to get to eating moth.