Sometimes, the Bogong are
blown over the Great Dividing Range to the eastern seaboard,
causing the occasional “Bogong Plagues” that are found
in the coastal cities and towns such as Sydney, Canberra and
Melbourne. They have even been seen as far a field as
Southern Australia, Tasmania, and New Zealand.
The Aborigines knew that the bodies of the Bogong moths are highly
nutritious. In a tradition that began over a thousand years
ago, Aboriginal clans came together in the Alps during the
November period, taking advantage of a nutritious reliable
food source. Using a smouldering piece of brushwood, the
Aborigines knocked the moths into a catcher, such as those made of bark, kangaroo skin, or a net made of kurrajong fibre. By
roasting the moths in hot ashes, the wings and legs separate from the bodies. The bodies were them mashed to
make “Moth Meat”, which was then eaten. Said to have a
nutty taste, somewhat like walnuts, check out some of the
links below for recipes using Bogongs.
There are festivals today, although with less emphasis on
eating moths. The Bogong Moth Festival is held in late November at
Albury in New South Wales. The current Festival’s finale is the big “Kup-Murrie”,
a traditional feast where Bogongs are cooked and served.