Mario Barnard, chef at Gourmet Grubb, works at his food stand specializing in using insects in cuisine on July 17, 2019, in Cape Town. - Mopane worms are a traditional snack in South Africa, but a Cape Town restaurant is set to crawl into the history books as the first to serve a full menu of bug-infused delicacies. Barnard uses mostly dried, ground up worms or pupae, which he sources from people producing them to feed exotic pets. These dried insects are high in protiens, fats, and a variety of minerals, making them very healthy to eat. (Photo by RODGER BOSCH / AFP)

Mario Barnard, chef at Gourmet Grubb, works at his food stand specializing in using insects in cuisine on July 17, 2019, in Cape Town. - Mopane worms are a traditional snack in South Africa, but a Cape Town restaurant is set to crawl into the history books as the first to serve a full menu of bug-infused delicacies. Barnard uses mostly dried, ground up worms or pupae, which he sources from people producing them to feed exotic pets. These dried insects are high in protiens, fats, and a variety of minerals, making them very healthy to eat. (Photo by RODGER BOSCH / AFP)

Mario Barnard, chef at Gourmet Grubb, works at his food stand specializing in using insects in cuisine on July 17, 2019, in Cape Town. - Mopane worms are a traditional snack in South Africa, but a Cape Town restaurant is set to crawl into the history books as the first to serve a full menu of bug-infused delicacies. Barnard uses mostly dried, ground up worms or pupae, which he sources from people producing them to feed exotic pets. These dried insects are high in protiens, fats, and a variety of minerals, making them very healthy to eat. (Photo by RODGER BOSCH / AFP)

Mario Barnard, chef at Gourmet Grubb, works at his food stand specializing in using insects in cuisine on July 17, 2019, in Cape Town. - Mopane worms are a traditional snack in South Africa, but a Cape Town restaurant is set to crawl into the history books as the first to serve a full menu of bug-infused delicacies. Barnard uses mostly dried, ground up worms or pupae, which he sources from people producing them to feed exotic pets. These dried insects are high in protiens, fats, and a variety of minerals, making them very healthy to eat. (Photo by RODGER BOSCH / AFP)

A picture taken on July 17, 2019 shows a dish of Black Soldier Fly larvae, an ingredient at Gourmet Grubb, a food stand run by chef Mario Barnard (not visible) specializing in using insects in cuisine, in Cape Town. - Mopane worms are a traditional snack in South Africa, but a Cape Town restaurant is set to crawl into the history books as the first to serve a full menu of bug-infused delicacies. Barnard uses mostly dried, ground up worms or pupae, which he sources from people producing them to feed exotic pets. These dried insects are high in protiens, fats, and a variety of minerals, making them very healthy to eat. (Photo by RODGER BOSCH / AFP)

A picture taken on July 17, 2019 shows a dish of Black Soldier Fly larvae which is an ingredient at Gourmet Grubb, a food stand run by chef Mario Barnard (not visible) specializing in using insects in cuisine, in Cape Town. - Mopane worms are a traditional snack in South Africa, but a Cape Town restaurant is set to crawl into the history books as the first to serve a full menu of bug-infused delicacies. Barnard uses mostly dried, ground up worms or pupae, which he sources from people producing them to feed exotic pets. These dried insects are high in protiens, fats, and a variety of minerals, making them very healthy to eat. (Photo by RODGER BOSCH / AFP)

A picture taken on July 17, 2019 shows a dish of Meal worms, an ingredient and garnish at Gourmet Grubb, a food stand run by chef Mario Barnard (not visible) specializing in using insects in cuisine in Cape Town. - Mopane worms are a traditional snack in South Africa, but a Cape Town restaurant is set to crawl into the history books as the first to serve a full menu of bug-infused delicacies. Barnard uses mostly dried, ground up worms or pupae, which he sources from people producing them to feed exotic pets. These dried insects are high in protiens, fats, and a variety of minerals, making them very healthy to eat. (Photo by RODGER BOSCH / AFP)

A picture taken on July 17, 2019 shows a dish of Mopani worms, imported from Zimbabwe, an ingredient at Gourmet Grubb, a food stand run by chef Mario Barnard (not visible) specializing in using insects in cuisine, in Cape Town. - Mopane worms are a traditional snack in South Africa, but a Cape Town restaurant is set to crawl into the history books as the first to serve a full menu of bug-infused delicacies. Barnard uses mostly dried, ground up worms or pupae, which he sources from people producing them to feed exotic pets. These dried insects are high in protiens, fats, and a variety of minerals, making them very healthy to eat. (Photo by RODGER BOSCH / AFP)

A picture taken on July 17, 2019 shows a dish of Basil Pesto Taglietelle, made with ground Black Soldier Fly larvae, and garnished with Mealworms, at Gourmet Grubb, a food stand run by chef Mario Barnard (not visible) specializing in using insects in cuisine, in Cape Town. - Mopane worms are a traditional snack in South Africa, but a Cape Town restaurant is set to crawl into the history books as the first to serve a full menu of bug-infused delicacies. Barnard uses mostly dried, ground up worms or pupae, which he sources from people producing them to feed exotic pets. These dried insects are high in protiens, fats, and a variety of minerals, making them very healthy to eat. (Photo by RODGER BOSCH / AFP)

A picture taken on July 17, 2019 shows a dish of Basil Pesto Taglietelle, made with ground Black Soldier Fly larvae, and garnished with Mealworms, at Gourmet Grubb, a food stand run by chef Mario Barnard (not visible) specializing in using insects in cuisine, in Cape Town. - Mopane worms are a traditional snack in South Africa, but a Cape Town restaurant is set to crawl into the history books as the first to serve a full menu of bug-infused delicacies. Barnard uses mostly dried, ground up worms or pupae, which he sources from people producing them to feed exotic pets. These dried insects are high in protiens, fats, and a variety of minerals, making them very healthy to eat. (Photo by RODGER BOSCH / AFP)

A picture taken on July 17, 2019 shows a dish of Basil Pesto Taglietelle, made with ground Black Soldier Fly larvae, and garnished with Mealworms, at Gourmet Grubb, a food stand run by chef Mario Barnard (not visible) specializing in using insects in cuisine, in Cape Town. - Mopane worms are a traditional snack in South Africa, but a Cape Town restaurant is set to crawl into the history books as the first to serve a full menu of bug-infused delicacies. Barnard uses mostly dried, ground up worms or pupae, which he sources from people producing them to feed exotic pets. These dried insects are high in protiens, fats, and a variety of minerals, making them very healthy to eat. (Photo by RODGER BOSCH / AFP)

Mario Barnard, chef at Gourmet Grubb, prepares dishes at his food stand specializing in using insects in cuisine on July 17, 2019, in Cape Town. - Mopane worms are a traditional snack in South Africa, but a Cape Town restaurant is set to crawl into the history books as the first to serve a full menu of bug-infused delicacies. Barnard uses mostly dried, ground up worms or pupae, which he sources from people producing them to feed exotic pets. These dried insects are high in protiens, fats, and a variety of minerals, making them very healthy to eat. (Photo by RODGER BOSCH / AFP)

Leah Besser, a food scientist and entrepreneur shows off her Gourmet Grubb ice-cream partly made using ground up insects at their food stand specializing in using insects in cuisine, on July 17, 2019, in Cape Town. - Mopane worms are a traditional snack in South Africa, but a Cape Town restaurant is set to crawl into the history books as the first to serve a full menu of bug-infused delicacies. Barnard uses mostly dried, ground up worms or pupae, which he sources from people producing them to feed exotic pets. These dried insects are high in protiens, fats, and a variety of minerals, making them very healthy to eat. (Photo by RODGER BOSCH / AFP)

A picture taken on July 17, 2019 shows a dish of Mopani Polenta Fries with smoked tomato chutney at Gourmet Grubb, a food stand run by chef Mario Barnard (not visible) specializing in using insects in cuisine, in Cape Town. - Mopane worms are a traditional snack in South Africa, but a Cape Town restaurant is set to crawl into the history books as the first to serve a full menu of bug-infused delicacies. Barnard uses mostly dried, ground up worms or pupae, which he sources from people producing them to feed exotic pets. These dried insects are high in protiens, fats, and a variety of minerals, making them very healthy to eat. (Photo by RODGER BOSCH / AFP)

A picture taken on July 17, 2019 shows a dish of Mopani Polenta Fries with smoked tomato chutney at Gourmet Grubb, a food stand run by chef Mario Barnard (not visible) specializing in using insects in cuisine, in Cape Town. - Mopane worms are a traditional snack in South Africa, but a Cape Town restaurant is set to crawl into the history books as the first to serve a full menu of bug-infused delicacies. Barnard uses mostly dried, ground up worms or pupae, which he sources from people producing them to feed exotic pets. These dried insects are high in protiens, fats, and a variety of minerals, making them very healthy to eat. (Photo by RODGER BOSCH / AFP)

A picture taken on July 17, 2019 shows a dish of Wild mushroom and herb croquets with Mopani Humus at Gourmet Grubb, a food stand run by chef Mario Barnard (not visible) specializing in using insects in cuisine, in Cape Town. - Mopane worms are a traditional snack in South Africa, but a Cape Town restaurant is set to crawl into the history books as the first to serve a full menu of bug-infused delicacies. Barnard uses mostly dried, ground up worms or pupae, which he sources from people producing them to feed exotic pets. These dried insects are high in protiens, fats, and a variety of minerals, making them very healthy to eat. (Photo by RODGER BOSCH / AFP)