cooping up a mouthful of gravlax, my tastebuds are flooded with a burst of zingy citrus followed by something I can’t quite pinpoint, coriander perhaps? No, I am cheerily informed, it’s ant. The abdomen of a green ant, used as a flavoursome accompaniment to slivers of salmon, and it’s startlingly good. While lemon myrtle and kangaroo have been popping up on Australian menus for a while, today’s chefs are collaborating with Australia’s Indigenous communities and are incorporating a raft of gloriously sustainable ingredients. Jewels of finger lime, river-foraged greens,
THE NATIVE PLATE
Aug 18, 2022
3 minutes
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