Green tree ants, known for their tangy, lemon-like taste, have emerged as a uniquely Australian delicacy. Valued not only for their distinct flavour but also believed medicinal benefits, these edible insects are widely used in fine dining experiences across Australia. From gin-infused creations at Uluru’s Wintjiri Wiru to locally made cheeses, the green ant adds an adventurous twist to modern gastronomy.
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