An American artist has written a new cookbook which includes recipes on how to cook feral cats, cane toads and snake jerky.
Kirsha Kaechele, who lives in Tasmania, curated Eat the Problem, which will go on display at Mona and includes a recipe for a boar's eye Bloody Mary and myna bird parfait.
Inspired by global cuisines, the book focuses on turning Australia's biggest pests into delicious meals.
Ms Kaechele said: 'This book is a surreal and appetising way to reimagine what we think of as invasive. It celebrates an abundance of pests, and the art of transforming sh*t into gold'.
'Eat the Problem solves multiple problems at once with stylish and delicious results.'
Sweet and sour cane toad legs (pictured) by David McMahon are featured in the artwork
In a new Museum of New and Old Art (MONA) cookbook focusing on sustainability, Tasmania-based Californian Kirsha Kaechele has shared ways to turn cane toads, foxes and grasshoppers into delicious meals
Pheasant with onion cream, wild fennel and pollen (pictured) by David Moyle is featured in the artwork
Kirsha Kaechele, who lives in Tasmania, curated Eat the Problem, which will go on display at Mona
'It's an aesthetic object, it's a total indulgence. I do not see this book as contributing to society. I mean, it has a moral message, presented in a fun way. It glamourises eating sustainably,' Ms Kaechele told the Sydney Morning Herald.
The 544-page book is colour-coded based on species, and works through recipes ranging from sweet and sour cane toad legs, whole roasted camel, fox tikka masala, fried grasshopper and 'pussycat Tasmanian style'.
The book will be released on Monday and costs $277.77, which will go towards Ms Kaechele's 24 Carrot healthy
