Why, this puts a new spin on the whole notion of cocktails. Semenology, a handbook that promises to ‘push the limits of classic bartending’, carries a load of advice on how to mix spirits to ‘enhance the delicate flavors of semen’.

Intrigued mixologists will find tips for mixing, harvesting — says in the book that ‘semen is often freshly available behind most bar counters‘ — and storing cum to make that perfect drink. Our favorite review has to come from this guy who was apparently quite, er, let down: ‘I’ve tried a few of the cocktails in this book and I have to say…its underwhelming. I just didn’t get the “filling” sensation I expected.’

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How do you invent a dish like the Donut Zinger, which combines sriracha, chicken, marshmallows and peanut butter into something that’s quite… indescribably epic? Well, you challenge the chef. The odd dish was concocted when Bjorn Shen, the owner and chef of Artichoke Cafe & Bar, decided he needed some culinary simulation and got people to submit ideas for random ingredients.

Besides the donut zinger, the strangely alluring platter of chili bacon and sweet potato hash, fried eggs, Turkish toast and Jim Beam butter was also created. The challenge is now in its third round.

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Know what rocked Freddie Mercury’s palate back in the days? According to his then personal assistant Peter Freestone, chicken dhansak ranked among the top of his nom charts. Even bigger bonus: the recipe for the Indian dish is now available online, including the exact cooking instructions.

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The recent wrap of Sydney’s Mercedes Benz Fashion Week was an obvious reason to celebrate. Our friends at Peroni partnered with Double Bay-based Pelicano to open a pop-up bar in the middle of the city’s CBD for four days over the event and closed the event with a party on the Friday evening.

It looked liked a little piece of Southern France had been dropped right in the midst of Friday’s rush hour. The unique concept gave Sydneysiders an opportunity to get out on the streets, support the fashion industry, and enjoy a cold one. The set up featured live entertainment from DJ’s Michael di Francesco (from well known group Van She), whilst a live catwalk show was broadcast from Carriageworks onto giant screens. The initiative was also linked with an online retailer, offering spectators the chance to comment on and purchase pieces from the livestream.

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Remember geography class, where you learnt about Earth’s interior and how it comprises four distinct concentric layers? When Melbourne-based baking enthusiast Rhiannon’s sister — who needed to teach this to a bunch of primary school kids in class — approached her with a brilliant idea to bake an actual cake of Earth that can be cut up to reveal its layered cross-section, she did just that. Just so you know, if Earth was a cake, the inner core is vanilla buttercake; the outer core, lemon Madeira sponge; the mantle, orange Madeira sponge; and the crust, chocolate buttercream and marshmallow fondant.

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Christopher Walken just scares us. Even when he’s doing something as mundane as cooking chicken in a kitchen. Even when he’s scooping an unholy amount of salt into the chicken. Even when he’s mumbling with his mouth full of caramelized pear, “Mm! Very nice, perfect with the chicken.” When the dish is finally done, even the chicken — staked in an upright position — looks a bit like some animal sacrifice, only because Walken is standing right next to it.

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Research has shown that one trick to cutting back on calories is found in portion control. It’s a wise practice to divide your food before you begin to eat in order to not get carried away and overeat. Beth Galton has taken that simple concept and created an entire series of gorgeously organized photographs that celebrate the very core of common foods.

These colorful cross-sections reveal what your food is really made of. My personal favorite is the bright red jelly found in three powdered donuts paired with half a coffee. It’s the breakfast I gave up when I decided to eat more healthfully. But I do miss it. Maybe it’s an ok breakfast if I only eat half?

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For her Ricettario series, Italian stylist and set designer Elena Mora precariously balanced all the separate ingredients that go into making dishes like apple cake, pizza margherita and minestrone. Next, she teamed up with photographer Karsten Wegener to shoot the images for the series. These are so rad.

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We’ve been going on and on about 3D-printing, but we still didn’t see this coming: yes, of all things, a 3D food printer. Er, why not just eat food? Mechanical engineer Anjan Contractor, who designed the printer, sees a future in printing out customized meals to help us all address nutrient deficiencies unique to us, and also minimalize food waste since the food cartridges used to print these layers of sugars, complex carbohydrates, protein or others can last up to 30 years.

Now, that sounds reasonable. Plus, the fact that the company behind it, Systems & Materials Research Corporation, just got a six-month $125,000 grant from NASA to create a prototype of the food synthesiser, only goes to show that this might just work out somehow.

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As if hot sauces aren’t quite spicy enough. DoubleKick Caffeinated Hot Sauce, which we found on ThinkGeek, purports to combine the best of Asian and Southwestern chili sauces before leveling up with ginger and caffeine. How much caffeine does it have really? Well, every serving of 1 tsp serves up 12 mg. Of course, there’s no stopping you if you want to gulp down the entire bottle at one go: that will be 672 mg of caffeine. Good luck catching some sleep.

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A food scale that’s smart enough to track what you’re eating and dough out the exact nutritional information for the food you weigh and cook? That’s the Smart Food Scale, a Bluetooth-enabled food scale that comes with a companion iOS app.

You can use it as a normal scale and measure out portions with ease instead of using these pesky measuring cups and spoons.

Next, you can use the app and keep track of what goes into your food at every step along the way, so you can then view the nutritional information — handily retrieved from USDA — for the entire dish at the end. Even cooler: you can prioritize your nutritional information to go beyond calories and fat and track, say, your intake of Vitamin B or iron. Sounds good to us.

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Since Brazil was announced as the host of the 2014 FIFA World Cup and 2016 Olympic Games, it brought a lot of attention to the country, and especially to São Paulo, which is considered one of the finest places for gastronomy in the world. Benihana Brasil opened its doors in December 2012. Its kitchen is led by Carlos Ohata, one of the top chefs in Japanese cuisine in Brazil. It also has one of the biggest sake cellars in the country, with awarded Japanese brands.

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Rothko is a São Paulo restaurant inspired by the paintings of Mark Rothko and the passion for gastronomy of Diego Belda. From the rock clubs he owned, Casa Belfiore and CBBAR, to a unique restaurant in the heart of São Paulo’s nightlife, Belda is also a painter but in parallel discovered the world of gastronomy during a short season he spent in Holland.

After that he moved to France where he developed his skills in French cuisine. Rothko was founded in 2011 combining traditional burgers with an authorial gastronomy project, special Brazilian ingredients, and nostalgic recipes.

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Bondi Junction’s beloved Eastern Hotel has a new Mexican hot spot gracing its top floor: El Topo Roof Top Bar. With over 100 Mexican spirits in stock, patrons have access to the largest range of mezcals, sotols and tequilas in Australia. Plus, there’s lip-smacking Wahacan fare to indulge in, too.

I was lucky to attend the venue’s exclusive Tequila Master Class launch lead by Diageo brand ambassadors and can vouch that the luxurious $400 bottle of Cuervo Reserva de la Familia is worth every drop. You too can expand your tequila horizons and and discover the spirit’s long history and production methods just by booking your own master class.

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Do you want a practical way to feed the homeless? Take a look at Chope Food for the Needy’s facebook page. This movement teaches average people how to help the needy. All you really need to do is talk to your favorite food vendor, buy an extra meal or two, and ask them to give it to someone in need. Not only are you helping to feed the needy, but you’re also empowering someone to make a difference.

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Founded by Isabella Prata in 2006, Escola São Paulo is an institution that offers very special courses in the creative world, entrepreneurship and innovation. Prata is a Tate Modern member of International Acquisitions Committee in London, President of the Committee to Support the ‘Glass House Project”, curated by Hans Ulrich Obrist, among other great projects she’s worked between Brasil, Italy and USA. She is also bringing to Brasil for the first time works by legendary artists such as Basquiat, Steve McQueen, and Richard Prince.

Together with the school, there is the Instituto Escola São Paulo, a cultural inclusion project that provides scholarships for students and public school teachers, financial support for young artists, and promotes free cultural events creating a bridge between international guest speakers from curators to artists, teachers and students. It’s a one of a kind school in the heart of Brazil’s most innovative city, São Paulo.

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Some bright young spark came up with the idea of asking people to merge celebrity names with popular supermarket brands. Now I’m struggling to do anything but partake.

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Thanks to the always excellent Brain Pickings by Maria Popova, we’ve just discovered the edible modern art-inspired desserts of Caitlin Freeman. The Mondrian cake is incredibly fetching.

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Eric Joyner’s artwork is such a sweet mix of vintage sci-fi robots, Americana and luscious oil paint that you’re likely to slip into a diabetic coma at some point. All I can say is that until your inevitable insulin shot is due, just enjoy the fun.

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Mmm! I’m loving the caffeine fixes at Antidote, just as much as I fancy their bakery treats and chilled green teas. What’s more, the place is aesthetically pleasing. There’s no impersonal counter when it’s ordering time and the baristas greet you by name and approach you when your order is ready. Definitely not your run-of-the-mill, dry morning coffee experience.

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