Diners bugged to join growing cuisine trend

SYDNEY - With a twist of lime and a dash of salt Sydney chef Nowshad Alam Rasel flavors a hot pan full of crickets, tossing them over a flaming stove.

The savory snack, which would not be out of place at a Mexican cantina or a Bangkok street stall, is creeping onto menus at Australian boutique eateries such as El Topo, challenging the inhibitions of diners.

"When they come for the first time, the customer very much wants to know what it is," says sous-chef Rasel, as he neatly plates up the fried critters, topped with slices of fresh chili.