In this issue of delicious. on Sunday, in Stellar magazine, we look at buzz surrounding the latest superfood – insects. Many of us find the idea of eating bugs pretty skin-crawling, but as a food source, they have a lot of advantages. They are healthy and sustainable and are already eaten by about two billion people around the world. “We need to change the way we produce food to cope with the increased demand on our natural resources,” says entomologist and food scientist Skye Blackburn. “Edible bugs are the best option.” Many chefs are already using insects in cooking. Damon Amos, of Brisbane’s Detour restaurant, serves a dish of gunpowder-cured salmon with green curry and black ants. “The ants mimic citric acid and go really well with seafood,” he says.

In our weekly meal plan, chef Matt Moran is cooking comfort food, from fish and prawn pie with tarragon and spinach on Monday to lamb and potato hotpot with red cabbage salad on Friday. Meanwhile, in his regular column, Matt Preston looks at cooking trends that have come from this year’s MasterChef contestants.

delicious. on Sunday also includes the latest news and reviews for each state on the eastern seaboard. In this week’s NSW edition, Anthony Huckstep visits Darlinghurst’s Madame Shanghai. For the VIC edition, Dan Stock tries gastro-pub O’Connell’s in South Melbourne. In QLD, Anooska Tucker-Evans heads to Chu The Phat in South Brisbane.

delicious. on Sunday appears in Stellar every weekend. Stellar is available in The Sunday Telegraph in New South Wales, the Sunday Herald Sun in Victoria, and The Sunday Mail in Queensland.

If you want to make it a Stellar Sunday, be sure to #makeitdelicious, too!