NEW TASTE IN GRUBS
(N Z P.A.-Reuler —Copyright)
MELBOURNE, Dec. 10.
An Australian Aboriginal delicacy will soon be on the menus ’of the great eating houses of the world, if a Melbourne restaurateur has his way.
The idea is the brainchild of a Melbourne man, Mr Peter John Beattie, who has prepared a secret formula for the cooking of the witchetty grubs. The grub is a large woodboring or root-feeding insect, the larvae of wood or ghost moths. It is regarded by Aborigines as a delicacy.
Mr Beattie has teams of schoolboys catqfiing the grubs which, he says, are sliced and then cooked with vegetable and chicken stock, to give “a distinctly nutty” flavour.
Market surveys are being done in Europe and in the United States. “The initial reaction of Australians when I introduced the dish in my restaurant about eight years ago was ‘Yuk’,” Mr Beattie said. “So I sat down and ate it; with them, and now it’s the: most popular dish on my: menu.”
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/CHP19721211.2.111
Bibliographic details
Press, Volume CXII, Issue 33096, 11 December 1972, Page 17
Word Count
167NEW TASTE IN GRUBS Press, Volume CXII, Issue 33096, 11 December 1972, Page 17
Using This Item
Stuff Ltd is the copyright owner for the Press. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons BY-NC-SA 3.0 New Zealand licence. This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Acknowledgements
This newspaper was digitised in partnership with Christchurch City Libraries.
Log in