Rebecca Sullivan knows her way around a museum. She also knows a thing or two about grub (and grubs). That’s why she’s the curator of Night Lab, a Tasting Australia event bringing native food to the South Australian Museum.
Sullivan completed a fellowship at the Smithsonian Museum of American History where she worked on food history. Now, she’s bringing that knowledge home. "The Aboriginal Shields exhibition is on here at the moment,” she says. “What better opportunity to talk about Australian native foods?”
For one night, the Aussie history-packed North Terrace building will come to life with honey tastings hosted by an urban beekeeper; DIY tea blending using native flavours; and, for the brave, an introduction to edible insects.
The creepy crawlies are supplied by entomologist Skye Blackburn who breeds insects at Edible Bug Shop, Australia's only edible insect farm, which she established in 2007.
“Edible insects are very nutrient dense, we like to call them our little superfood,” she says. “They are high in protein, essential micronutrients, amino acids as well as B vitamins. They are also very sustainable to produce. If you have 10kg of grain you will produce one-kilogram of beef, or nine-kilograms of crickets.”
The museum’s scientists will also be available for a chat. Included in the ticket price is live music by Ellie Lovegrove, a drink on arrival, a native dessert made by Magill Estate’s pastry chef Emma Shearer, and canapés. There’s also an open bar to help wash down those bugs.