Mario Barnard, the chef at The Insect Experience, brought the platter over to our table. On the wooden board, elegantly plated, was a serving of polenta chips with a homemade smoked tomato chilli chutney, basil pesto and cherry tomato tagliatelle and croquettes with tahini hummus … Continue reading Grub’s up! Why dining at places like the Insect Experience might become the norm