New Food and Packaging

‪Food is so much more than a source of energy and nutrients; it’s an experience that evokes emotions and memories – transporting you to other times. We gather the weirdest, tastiest, most creative and most wonderful recipes and products so you can experience the best. You are what you eat.‬

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Bottled Food: a series showing us that processed food really is disgusting

Inigo del Castillo Contributor

By Inigo del Castillo in New Food and Packaging on Wednesday 9 July 2014

‘Bottled Food’ is an eye-opening series by mixed-media artist Tom Davie, wherein he takes processed foods usually found in cans or boxes, and repackages them into glass bottles. Mac & cheese may be heaven when we see it in its usual box, but put it in a transparent container and it’s just sickening. The same […]

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Coffee wine, because why the hell not?

Low Lai Chow Contributor

By Low Lai Chow in New Food and Packaging on Tuesday 8 July 2014

All right now, first of all: coffee-flavored wine, really? Secondly: what, you drink it out of a can? Doubly blasphemous. Florida company Friends Fun Wine recently launched world’s first coffee wines in the form of Cabernet Coffee Espresso and Chardonnay Coffee Cappuccino, which, at 6% ABV, shouldn’t be too shocking to your system. Cabernet Coffee […]

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Would you believe this facehugger is actually a cookie?

Inigo del Castillo Contributor

By Inigo del Castillo in New Food and Packaging on Wednesday 2 July 2014

After you see this selection of goodies from Los Angeles-based Christine McConell, you’ll have forgotten your sugar cravings from sheer terror and fright! The talented artist and baker went on Reddit recently to reveal some of her ghastly creations, including: a realistic sugar cookie sculpture of a facehugger (which was glued together with caramel and glazed with milk, sugar, and nutmeg), waffle cones that look like a multi-headed carnivorous plant with tentacles, and tarantula shortbread cookies (glued with caramel, painted in chocolate, and dusted in toasted coconut.)

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Ugh, fancy some fried tarantula on your plate?

Low Lai Chow Contributor

By Low Lai Chow in New Food and Packaging on Saturday 28 June 2014

It’s amazing what we all will eat. There’s no lack of weird food in the world. In Cambodia, fried, crispy tarantula is a delicacy. The dish looks equally graphic. Ex-journalist and full-time traveller Michael Turtle tried it and declared the legs ‘taste a lot like a prawn tail’. The body, however, ‘tastes like digested insects […]

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Delicious food art crafted with inedible ingredients

Low Lai Chow Contributor

By Low Lai Chow in New Food and Packaging on Wednesday 25 June 2014

Australia-based photographerTQ Lee, who, in wanting to put a contemporary twist on the food art trend still-life from the 80s, started the Inedible series using food handcrafted made from unconventional ingredients, definitely has something quite interesting going on these photos. What’s real, and what’s not? Maybe nothing is really edible at all!

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Munch on these anatomical life-size chocolate skulls, why not?

Low Lai Chow Contributor

By Low Lai Chow in New Food and Packaging on Wednesday 25 June 2014

Wow, looks like we’ll have to summon a whole lot of guts to eat these chocolate skulls by Manchester-based Etsy seller BlackChocolateCo: not only are they anatomically accurate and true to life-size, they are also hand cast from a mould of an actual human skull. Uh huh, that’s credibility.

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Only in Athens: A Greek fast food eatery that looks every bit like a circus

Low Lai Chow Contributor

By Low Lai Chow in Cool Travel, New Food and Packaging on Tuesday 24 June 2014

Wow, this is just dizzyingly fun. Architect Minas Kosmidis, who is behind the circus-in-town look of Biribildu Souvlaki (‘souvlaki’ is a sort of kebab-like Greek fast food) restaurant in the Alimos municipality of Athens, makes us want to run away to the circus immediately. The interiors come complete with numerous circus lights, cut-outs of carousel […]

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The hottest drumstick sauce in the world will paralyze you

Kenny Ong Contributor

By Kenny Ong in New Food and Packaging on Monday 23 June 2014

The hottest drumstick sauce in the world has arrived and it’s called the Atomic Kick Ass sauce. It’s so freakin’ hot that Muhammed Karim, the chef at Bindi Restaurant, in Lincolnshire, England, who created it, has to put on a gas mask whenever he prepares it to avoid passing out from the fumes.

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Crocodile ice cream is made from unfertilized croc eggs

Inigo del Castillo Contributor

By Inigo del Castillo in New Food and Packaging on Saturday 14 June 2014

If you thought eating Balut (fertilized duck eggs) was weird, get a load of this. In the southern part of the Philippines, the Sweet Spot ice cream store at the Davao Crocodile Park serves ice cream mixed with unfertilized croc eggs. The croc ice cream comes in three flavors: crocodile dragon fruit, crocodile durian, and […]

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This zen rock garden is actually a bunch of Japanese sweets

Inigo del Castillo Contributor

By Inigo del Castillo in New Food and Packaging on Thursday 12 June 2014

I guess you could say that this box of chocolates totally… rocks? Designer Tomonori Saito has created a line of sweets that resemble the iconic zen rock gardens of Japan. While your typical zen rock garden may evoke relaxation and serenity, this variation also gives you hunger pangs and sweet tooth cravings. The rocks are composed of black sesame while the bed of sand is plain sugar. Who knew zen gardens could be so filling and fattening?

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This burger is 5 feet 4 inches tall and contains 30,000 calories. Want one?

Kenny Ong Contributor

By Kenny Ong in New Food and Packaging on Thursday 12 June 2014

You would have thought that a restaurant in United Kingdom called Mister Eaters Fish and Chips would naturally serve local favorites like steak and kidney pie and pease pudding. Surely they wouldn’t serve something as American as a burger?

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Mumbai’s Franceso’s Pizzeria is now delivering pizza by drone

Kenny Ong Contributor

By Kenny Ong in New Food and Packaging on Tuesday 10 June 2014

Don’t you just hate it when that home delivery meal takes such a long time to arrive you might as well have visited the restaurant in person in the first place? I certainly do, and for this reason alone, I may just uproot and migrate to Mumbai, India, because their Franceso’s Pizzeria has come up with a nifty airborne solution. There will be no more excuses about thunder storms, traffic jams, or the delivery boy who suffers from amnesia.

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This is not a drop of water, it’s a cake!

Inigo del Castillo Contributor

By Inigo del Castillo in New Food and Packaging on Tuesday 10 June 2014

‘Mizu Shingen Mochi’ is a new breed of Japanese rice cake that’s bound to get people scratching their heads and wondering what the hell they ordered. Though it might look like a water droplet served fancy, it’s actually a cake that uses water harnessed from the Japanese Alps!

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New dream job? Be a gastronomic writer-in-residence at The Roald Dahl Museum and Story Centre!

Low Lai Chow Contributor

By Low Lai Chow in New Food and Packaging on Monday 9 June 2014

We kid not: to celebrate the 50th anniversary of Charlie and the Chocolate Factory, the Roald Dahl Museum and Story Centre is now looking for a gastronomic writer to take up a 16-week residency starting in September 2014.

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Yes, at US$2000 a meal, this IS the world’s most expensive restaurant

Kenny Ong Contributor

By Kenny Ong in New Food and Packaging on Saturday 7 June 2014

Billed as the world’s most expensive restaurant, Ibiza’s Sublimotion is described as a never-before novel gastro-sensory adventure to be experienced – at a mere fee of US$2000 to be exact. In return, you are treated to an elaborate 20-course meal created by Michelin-starred chef Paco Roncero, which should hopefully blow your mind as it drains your pockets.

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