Junction Moama has collaborated with TwistED to create Buggin’ Delicious, an innovative event for the 2019 Melbourne Food and Wine Festival (MFWF) regional weekend.
Junction head chef Dave Palmer designs and creates a menu with fresh and local ingredients inspired by entomophagist Kathy Stubberfield.
Together they take you on a delicious journey into the world of insects, why we should love them, and what makes them the food of the future.
Organisers said this quirky and delectable lunch questions why Australians have ignored insects as a sustainable alternative to the meat on our plate.
And that Junction Moama provides a picturesque backdrop and a truly social dining experience.
With entertaining and enlightening stories and hands-on insect wrangling, this is a chance to learn more about beautiful bugs, their products, and the process of bringing them to life on the plate.
A few adventurous eaters will challenge their preconceptions and discover new and curious tastes in Echuca-Moama for the MFWF weekend in March.
Organisers said the heroes of the unique meal are the bees that create truly local honey, the ants that add unique flavour and the larvae that are a critical part of forest ecosystems.
And more than anything, it’s a great way to start a conversation about the future of food — Buggin’ Delicious will be an entertaining way to do that.
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