South Africans get the bug: Cape Town diner serves insect-only dishes. Read more:
CAPE TOWN - South African chef Mario Barnard said he was “grossed out” and did not entirely enjoy eating grilled scorpions and crunchy insects mixed with garlic and spices on a trip to Thailand four years ago.
Barnard has teamed up with local start-up Gourmet Grubb, who turn black soldier fly larvae into protein powder and milk, which can be used to make insect-based ice cream. “People are looking for new things to do and it’s been going well,” Barnard said, adding that his pop-up restaurant would remain open until November - well beyond the original closure date - after launching in July.
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