They are the brown moths that flutter in through open windows and doors, or swarm around outdoor lights and every year around this time Sydneysiders chase the countless insects from their homes.
There are some though that think they are quite fabulous…like Surry Hills chef Jean-Paul Bruneteau who likes to roast them!
Vic Cherikoff says Bogong Moths contain over 20% protein; fat averages 50% of dry body weight; have an energy content of nearly 2000 kilojoules; and are particularly high in zinc. This is his modern adaptation of an ancient recipe for Bogong Moth Damper!
A generous handful of moths
1 cup plain flour
1 cup self-raising flour
1 cup powdered milk
1/4 teaspoon raising agent
Using a mortar and pestle (or near equivalent) pound up the moths with the powdered milk. Mix in the remaining dry ingredients. Add sufficient water to make a stiff dough and shape into a ball.
Flatten the ball to a height of 2.5 centimetres, lightly flour the surface and cook in ash, camp oven, or domestic oven until cooked through. Serve hot.