A single seared prawn sat atop a scoop of mashed avocado with a healthy scoop of salty black specks overflowing onto the plate beside it. If I didn't already know what I had gotten myself into, I would have been certain the topping was caviar -- each spot popped just like a sturgeon egg might have. But rather than fishiness came an alien citrus flavour unlike any meat I'd ever tasted. After all, I was eating black ants.