How to make hungry hippo bread that swims in your bowl of soup

Inigo del Castillo Contributor

By Inigo del Castillo in New Food and Packaging on Wednesday 14 January 2015

Have you ever been so hungry you thought you could eat a hippo? Well, now you literally can! Sandra Denneler of Handmade Charlotte came up with a recipe that lets you bake hippopotamus bread rolls that swim in any soup you cook up.

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These might look like film cannisters, but they’re actually salt and pepper shakers!

Inigo del Castillo Contributor

By Inigo del Castillo in New Food and Packaging on Tuesday 13 January 2015

Hard times have fallen on the film roll ever since cameras went digital. In fact, they’ve found a different job just to keep afloat. They’re now salt and pepper shakers! Designed by Photojojo, salt and pepper shakers have been disguised as film cannisters, giving shutterbugs a chance to reminisce about the good ‘ol days of […]

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On a diet? This is what 200 calories of Christmas foods look like

Inigo del Castillo Contributor

By Inigo del Castillo in New Food and Packaging on Wednesday 24 December 2014

Spoiler: it’s not much. The team over at Calorific, a calorie-counting mobile app, created these visual representations that can help our waistlines survive the holiday binge. The cheat sheet visualizes what 200 calories of Christmas foods look like. For instance, 200 calories will get you 5 slices of ham, 2 glasses of champagne, a plate […]

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DIY peppermint shot glasses will forever change how we celebrate Christmas

Inigo del Castillo Contributor

By Inigo del Castillo in New Food and Packaging on Friday 19 December 2014

Be the star of your upcoming office Christmas party by bringing in these goodies. Food blogger Cheri Alberts, the same culinary genius who taught us how to make toasted marshmallow shot glasses, has come up with another delectable DIY recipe: peppermint shot glasses. In her blog ‘TheWateringMouth’, she details how to make the alcoholic treats. First, […]

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Someone just made a recipe for lollipops that glow under UV light

Inigo del Castillo Contributor

By Inigo del Castillo in New Food and Packaging on Thursday 4 December 2014

Under normal light, this might seem like your ordinary, run-of-the-mill lollipop. But put it under the rays of ultraviolet (UV) light – granted you have a black light at home – then it suddenly reveals its true nature: a glow-in-the-dark lollipop! The recipe by Madrid-based site Verde Matcha includes sugar, tonic water, corn syrup, lemon […]

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Here’s how you make toasted marshmallow shot glasses. It’s easy!

Inigo del Castillo Contributor

By Inigo del Castillo in New Food and Packaging on Tuesday 25 November 2014

As if alcohol wasn’t a good enough reason to love shots, they just had to add in marshmallows! Food blogger Cheri Alberts of ‘The Watering Mouth’, teaches us how to make toasted marshmallow shot glasses.

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Never be without hot sauce again thanks to this mini sriracha keychain

Inigo del Castillo Contributor

By Inigo del Castillo in New Food and Packaging on Tuesday 11 November 2014

Who knew taste bud heaven could fit on a keychain? ‘Sriracha2Go’ is a miniature, refillable bottle that fits on a keychain, letting you take your favorite hot sauce anywhere you go. Simply remove the cap and fill it with Sriracha. Your meals will never be lonely ever again. And at 1.25 ounces, it’ll even get […]

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Ralph Wiggum from the Simpsons just turned into a realistic, dissected cake

Inigo del Castillo Contributor

By Inigo del Castillo in New Food and Packaging on Friday 7 November 2014

Thanks to graphic designer Kylie Mangles from design website Freshly Squeez’d, Ralph Wiggum from ‘The Simpsons’ is now a gruesome, half-dissected 3D cake.

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This rat meatloaf has got to be the most unsavory food item ever

Inigo del Castillo Contributor

By Inigo del Castillo in New Food and Packaging on Friday 31 October 2014

As if meatloaf wasn’t disgusting enough! To get into the Halloween spirit, author and humorist Charles Phoenix decided to cook up something grotesque: a giant rat made out meatloaf.

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Chocolate skulls have exposed brains made of gummy and walnuts

Inigo del Castillo Contributor

By Inigo del Castillo in New Food and Packaging on Tuesday 14 October 2014

No wonder zombies love eating brains, they taste just like candy! Spanish graphic designers Ruth & Sira Garcia created these skull-shaped chocolates with nuts and candy for brains in a culinary series they call ‘Chocolate Skulls Gone Nuts’.

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Melbourne’s best coffee can be found in a café no larger than a store room

Inigo del Castillo Contributor

By Inigo del Castillo in New Food and Packaging on Friday 10 October 2014

This article brought to you by amaysim
The Switchboard Café inside the historic Manchester Unity building reportedly serves one of the best cups of coffee in Melbourne. Though there’s only problem: You have to find it first! Located in an old, run-down arcade lane, the café is quite literally a hole-in-the-wall. It makes use of the building’s storage cupboard, able to fit only the essential kitchen equipment and two baristas.

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Radish sculptures of polar bears, pandas, and llamas are too cute to eat!

Inigo del Castillo Contributor

By Inigo del Castillo in New Food and Packaging on Thursday 9 October 2014

Typically during winter in Japan, families gather around a portable stove to cook food in a steamy pot of meat and veggies. They call this a ‘nabe’ (pronounced as na-bay). Last December, boredom got the best of Masanori Kono, so he decided to play with one of the ingredients: grated daikon radish. His first creation was a polar bear, sculpted entirely out of the radish and given seaweed eyes and nose.

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These sugar cubes made to look like skulls are to die for

Inigo del Castillo Contributor

By Inigo del Castillo in New Food and Packaging on Thursday 9 October 2014

We never knew that fire and brimstone could taste so sweet! Using fine-grained premium Japanese sugar called Wasanbon, artist Nobumasa Takahashi was able to make these skull-shaped black and white sugar cubes. How did he make black sugar? He used the ingredients that come naturally from bamboo charcoal. And yes, it’s just like normal sugar.

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Guy does experiment to see which bag of chips has the best return on investment

Inigo del Castillo Contributor

By Inigo del Castillo in New Food and Packaging on Friday 3 October 2014

How many chips are actually in this bag? Is it just full of air? How much am I paying for each chip, really? These are some of life’s nagging snack mysteries. And thanks to Science and Dan Gentile over at Thrillist, they’ve finally been solved!

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Pizza rolls get a Halloween makeover with these stuffed pizza skulls

Inigo del Castillo Contributor

By Inigo del Castillo in New Food and Packaging on Wednesday 1 October 2014

Mmmmm death never looked – and smelled – so good! Beth of Hungry Happenings just revolutionized what people will be serving at their next Halloween party. These stuffed pizza skulls were made using a specialized pan with skull-shaped molds and simple ingredients like dough, pepperoni, cheese, tomato sauce, and the souls of a thousand babies. […]

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