Invasive species are a leading threat to Australia’s delicate ecosystems, pushing many species of native flora and fauna to extinction, damaging natural resources and disrupting the balance that existed here for millions of years prior to colonisation. The question is, why don’t we just feed on the pests, eat the problem, and kill two Myna birds with one proverbial stone? As this series will show, ants, beetles, starfish and camels can (with the help of some of Australia's most inventive and future-thinking chefs) be baked, fried or pied turning them from environmental hazard to forward thinking, ecologically friendly culinary masterpieces. Now, crank the Vivaldi and imagine the Chef's Table cooking montage of a sweet and sour cane toad dish.