Jason Fowler owns an organic farm on the edge of Broome in North Western Australia.
He also has a restaurant which serves gourmet local produce.
When a grasshopper plague first hit, all he could do was count the cost on his banana and citrus crop.
But one night while cooking sausages for dinner on an outdoor barbecue, an unlucky grasshopper landed on the hotplate.
His first instinct was to flick it off, but that was when inspiration struck.
After trialling a few recipes he put 'Free range crispy fried grasshoppers' on the menu.
While you might think customers would be a bit squeamish, the biggest problem has been catching enough of the insects to meet demand.
Some people just eat the soft abdomen, while others crunch the whole animal.
Jason says the best way to describe the flavour is like a prawn stuffed with grass.
His dogs have been getting in on the act too, fattening up on the jumping snacks.
And some of his neighbours have frozen bucket loads of grasshoppers to use as stockfeed when times get tough.
Jason sees it as a win win for farmers, '...if you start eating them, they'll be eating less of your crops.'
Above info is from ABC Kimberley - Check out the video: http://www.abc.net.au/local/videos/2010/12/15/3094155.htm?site=kimberley
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