If you’re struggling with the insects-as-a-protein-source movement, you may not be completely enthused about the latest trend in luxury food.

Escargot is nothing new, obviously, but snail eggs – tiny pearlescent little beads- have grown increasingly popular, served in place of traditional surgeon caviar or as a garnish at fine dining restaurants.

The white product is rare, with each snail laying only up to 100 eggs (around four grams) each year. The buried eggs are harvested from the soil, washed and salted, and then carefully ladled into tins for sale.

Unlike traditional caviar, the snail version isn’t fishy, but is regularly compared to truffles for the earthy, ferny-like flavour.

Caviar Express describes the taste as, “Earthy, like a baked asparagus, and sometimes tasting like the juice from a baked mushroom. You can definitely taste a subtle rosemary on the surface of the eggs, but that quickly disappears once the caviar bursts.”

Closer to home, Yasa Caviar has become the go-to for most chefs in Australia. Chef Leigh McDevitt is even churning up a caviar-based ice-cream at One 6 Eight in Balmain. Australia’s most luxe ice-cream? Possibly.