Henry Sugar X chef Luke Fraser in collaboration with Jamsheed wines present a provocative evening of tasty invertebrate both land-dwelling and aquatic, paired with natural wines from local legends Jamsheed. The dinner aims to enhance awareness of the importance of sustainability and alternative sources of protein moving into the future.

Insects and sustainability

Farming insects has a much lower environmental impact than farming meat, they have less fat, more protein and make up the largest land biomass on planet earth with an estimated 10 quintillion individuals alive at any one time. 

One man’s waste is another man’s pleasure

Insects are eaten by over 80 percent of the human population but in the west, the thought of eating bugs still gives many of us the creepy crawlies. The same was true once upon a time for their marine counterparts known more generally to us as crustaceans. Both, however, have exoskeletons and are Arthropods. In the 1800s lobster was fed only to the poor and incarcerated but in today’s market, it can fetch prices of up to $125 per kilo.

The team invites you to challenge yourself and experience the delicious side of the protein abundant, texturally rich exoskeleton-bearing invertebrates. They will be cooking a creative menu over 6 courses taking you across Australian terrain and into the ocean using ants, crickets, mealworms, lobsters, bugs, prawns and a whole lot of Australian ingredients and banging produce.