Bug appetite! Edible Insect Masterclass report

I attended this Masterclass (online) conducted at the University of Adelaide. Joseph Yoon is an Internationally renowned edible insect chef (@BrooklynBugs), ambassador and energetic advocate for insects as ingredients. He shared amazing photographs of dishes he has created over the years, and those attending in Adelaide had the chance to sample some dishes he and the team created on the day. What can we learn from Joseph?

We must elevate edible insects produced via commercial farming or sustainable wild sourcing above other insects we usually regard as pests. Insects aren't that weird to eat considering some of the foods we currently consume. Tripe anyone? Veal? Fish eggs?

Insects are a diverse ingredient with different flavour profiles and culinary uses. Just like the term 'meat' is broad and covers many species, so does the term 'edible insects'. Did you know there are around 2,000 edible insect species consumed globally?

Edible insects can be substituted for more traditional ingredients in familiar dishes; Joseph says he strives to bug-ify recipes.

Joseph jokes that everything tastes better fried (I have to agree), and he uses this to enhance the culinary appeal of edible insects, such as this tempura dish. This dish also exemplifies how insects can be in the background of a dish such as in this cricket powder tempura batter, or 'forward' such as the tarantula tempura below. I love his use of colour! The tarantula is also an example of how several species can be used in one dish, such as the way we use pork and beef mince in a ragu for pasta, or in 'combination' Chinese dishes.

He uses all the usual suspects to add flavour and appeal to dishes such as aromatics, such as this cricket curry.

Edible insects are both nutritious and sustainable. Joseph told us how in the USA there is a species called Brood X Cicada which lies dormant in the soil for 17 years in nymph form before emerging, shedding their exoskeletons and becoming adults. The numbers that emerge are incomprehensively large - into the billions, and when they do it's a feast for beasts, birds and man. This abundance was an invitation for Joseph who found creative ways to cook them, such as this Cicada ceviche that made the news.

Joseph has also combined insects into legume dishes like the Cricket Sliders below, further championing healthy and sustainable dietary principles.

Edible insects are incredibly versatile and lend themselves to both savoury and sweet dishes. I've always quipped that desserts offer the 'gateway bug' experience, and you'll see why in these beautiful dishes. Black tyrant ants add an incredible citrus-like zing-hit.

Edible insects are here in Australia, available online (e.g Circle Harvest) and cricket powder is now in Woolworths. A good first step in your own culinary ento-adventure might be to experiment with cricket powder (ground, roasted crickets) or mealworms. And follow Joseph Yoon and BugMeNutrition

Many thanks to the University of Adelaide Insect Protein Association of Australia (IPAA) and CircleHarvest for supporting this event.

Nicole Senior

Sessional Academic, Nutrition & Dietetics, ACU.

Principal, Bug Me Entomophagy Nutrition Consulting (side hustle!)