Marquis Los Cabos luxury resort, in Baja California Sur, Mexico, offers its guests the most exclusive popsicle they’ve ever tasted, priced at 1,000 US dollars.

So what makes a simple popsicle cost so much money, apart from the chance to savor poolside in one of the most beautiful places on Earth. Well, rich people tend to have a soft spot for gold, so the world’s most expensive popsicle contains 24 carat gold and Tequilas Premium Clase Azul Ultra, a special brand of tequila which sells for $1,500 a bottle. The frozen treat is served poolside, on a classic plastic stick, with some gold chocolate coins. Although salt would have been much more appropriate for a tequila popsicle, this one contains sugar, to take the edge off.

If you don’t have a sweet tooth and real gold flakes don’t impress you enough to throw a whole grand on a popsicle, the guys at Marquis Los Cabos will gladly serve you a simple shot of Tequilas Premium Clase Azul Ultra for a mere $500.

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Four confectioners from the Czech Republic claim they’ve created the world’s largest Easter Bunny cake and hope to get a place in the Guinness Book of Records.

It’s not the cutest bunny I’ve seen this Easter but I’m sure it’s one of the most delicious. Confectioners at a cake-shop in Chomutov, the Czech Republic spent 48 hours preparing the sweet treat in time for Easter. Jarmilla Jonakova says they’ve used 770 eggs, 160 lbs of sponge cake, 120 lbs of cream, 44 lbs of jam, 40 lbs of marzipan to make the themed cake, then covered it all with a layer of chocolate. When it was finished, the big-eyed edible bunny weighed over 370 lbs and measured over 6 feet in length.

On Easter Day the chocolate bunny cake was sliced into pieces and handed over to people in the Czech town of Uherské Hradiště. Everybody loves cake, but some people were a little freaked out by the bunny’s appearance. “It might taste sweet, but you wouldn’t want to run into it in a dark alley” a customer of the cake-shop said. Freaky or not, this one-of-kind Easter cake is awaiting confirmation from the Guinness Book of Records, for the world’s largest Easter Bunny Cake.

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The Chinese department of industry and commerce has recently discovered a “beef extract” additive used by small restaurants around Hefei to turn pork into beef.

A lot of knock-offs have come out of China over the years, in fact they’ve probably made replicas of every successful product ever made. That’s not to say the Chinese don’t make original stuff as well, but their talent of replicating pretty much anything is legendary. That being said, I had never heard of Chinese food replicas until a few months ago, when I watched a news report about a guy making completely artificial eggs, using chemicals, right in his own home-made laboratory. Today, as I was surfing the interwebs, I came across and even stranger article about a “beef extract” additive that turns pork into beef, in just one and a half hours.

This “magical” product has apparently become very popular in small Chinese restaurants in Hefei, Fujian, Jianxi and other places around the country, especially since beef is twice as expensive as pork. A pound of beef is sold for around 20 yuan, whereas pork costs just 10 yuan, so some restaurant owners are inclined to buy a liter of beef extract for 45 yuan and use it to maximize profits.

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Lisa Dillon, a fashion student at the Bath Spa University has designed a delicious-looking pair of Jimmy Cheese shoes, made of cheese and bread.

The stinky footwear is part of an entire collection of cheese shoes and accessories commissioned by Pilgrims CHoice Cheddar and will be displayed during the 2011 Royal Bath & West Show, from 1 to 4 June at the Bath & West Showground at Shepton Mallet in Somerset. The event plans to promote the region’s delicious cheese.

For this particular pair of cheese shoes, Lisa Dillon used West Country cheddar and bread. A block of cheddar was sculpted to make the heels, and a stale cheese sandwich was used as part of the platform sole. The front of the shoe was also moulded from cheddar and more cheese was melted to create the embellished design.

While I’m sure not many models would wear Jimmy Cheese, for fear of stinky feet, they look like a nice breakfast treat to me.

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An Austrian chocolatier has invented an ingenious type of inhaler that could help people give up smoking and leave a sweet taste in their mouths, at the same time.

Created by confectioner Rouven Haas, Chococaps inhalers are small crack pipes the size of  normal cigarettes, containing a concentrated cocoa powder that can be inhaled, for a quick chocolate fix. They don’t contain nicotine or any other substance found in tobacco cigarettes, but the simple act of inhaling could help smokers give up the dirty habit, without any side-effects. And if you’re worried about gaining weight, forget about it. According to manufacturers, Chococaps allows you to enjoy the taste of chocolate, without putting on the pounds, so this could be a viable alternative to chocolate addicts worried about their figure.

It sounds like a really cool and innovative product, but it’s actually being criticized by health campaigners like anti smoking expert Otto Brandli, who said “it is a dangerous product that can only encourage the smoking of cigarettes or worse. It is idiotic to encourage this sort of behaviour”.

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Daniella Martin is the host of a web-based show called Girl Meets Bug, which tries to show viewers just how eco-friendly it is for people to eat insects and worms.

Daniella’s fascination with eating bugs began 10 years ago, while she was doing anthropological work in Mexico. She discovered the Maya used to eat a variety of creepy crawlers, and while feasting on a small bag of chapulines (dry-roasted grasshoppers with lime and chili) in Oaxaca, she noticed street kids gathered around her table and started eating the bugs off the table. This inspired Daniella to dig deeper into the history of insect eating and upon conducting some research she found 80% of the world’s cultures eat bugs.

Ms Martin says “the day that I was introduced to edible insects changed everything” so she decided to become “an edible insect advocate.” She’s eaten dozens of insect varieties so far, and says each of them has its unique taste and texture, but has a long way to go if she wants to experience all the 1,500 types of edible insects currently known to man. “It’s just about culture, you know, thirty years ago, sushi was considered to be very strange…honestly, I think of it as a cultural matrix that’s in our minds and I don’t know what it’s going to take to change American minds,” Martin says about Americans fear of insects, and adds that all bug cuisine needs is good marketing.

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While anything boiled and soaked in boys’ urine doesn’t sound tasty at all, Virgin Eggs are considered a Spring delicacy, in China’s Zhejiang Province.

In most places, Spring is all about the smell of blooming flowers, but in Chinese cities like Dongyang, the streets reek of urine. No, the smell doesn’t come from drunk people reliving themselves in dark corners and back alleys, but from the large pots of Virgin Eggs. Called tongzi dan (literally “boy egg) they are an old culinary tradition listed as part of the Dongyong cultural heritage, similar to tea eggs – hard boiled eggs soaked in soy sauce and vinegar. The only difference is Virgin Eggs are soaked in urine.

Vendors collect virgin boys’ urine from elementary schools around the city and use it as a main ingredient for their unusual street food. Plastic barrels are placed outside the classrooms and boys are reminded to pee in them, unless they are sick.  The pee is then used to boil eggs, their shell cracked to allow the flavour to slip through, then soaked in urine and boiled again. The whole “cooking” process takes an entire day. I know it sounds disgusting, but some people say they “have the taste of Spring”, while others claim “they’re so delicious that I could eat 10 a day”. Read More »

In a bid to celebrate Pancake Day in a truly memorable fashion, the guys at Food Network UK built the tallest pancake stack ever.

Who doesn’t like pancakes? I must admit I’m a huge fan of the breakfast treat, and often lose count ‘when tackling s syrup-topped stack in the morning, but even I couldn’t hope to eat my way through the pancake skyscraper created by the staff of TV channel Food Network UK. It took 13 hours to create and required 253 eggs, 5 kilograms of flour and 15 liters of milk, but it was all worth it to celebrate Pancake Day. After cooking a whopping 725 pancakes, they somehow managed to stack them into a 32-inch-tall tower that set a new record for the world’s tallest pancake stack.

Nick Thorogood, of Food Network UK said: “One of the greatest aspects of British Food is its tradition and the celebration of events such as Pancake Day. We wanted to celebrate this year’s Pancake Day with something a little different and what better way than to create a giant stack of pancakes!” A fine and tasty choice indeed.

As you can imagine, the giant pancake tower ended up in the bellies of the TV channel bellies, by the end of the day.

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Master pastry chef Alain Roby has built a replica of his home kitchen in Geneva, entirely out of 2,000 pounds of chocolate and sugar.

Alain Roby, the man who previously built a 20-foot chocolate skyscraper and a 22-foot-tall Christmas tree made of chocolate, began work on his unique replica last year, when he received a chocolate donation from Belgian chocolaterie Callebaut. He started out by melting the chocolate into molds he himself designed, and connected the parts using more chocolate. The dishes were made from sugar, and the tiles were glazed and sculpted into the desired shape. The whole project took months to complete, and Alain still finds ways to improve it, every now and then.

The chocolate artist admits the artistry of the kitchen is a big challenge, but it’s actually the engineering part that’s the most complicated. He had to put in many hours of hard work and come up with a lot of ingenious ideas to finish this sweet replica of his home kitchen, in Geneva, but the response has been fantastic. Complete with cabinets, a stove, a sink, a tiled backsplash, teapots and dishes, Alain Roby’s chocolate kitchen has become a temporary local attraction of Geneva, since it has been on display in a downtown venue.

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Icecreamists, a London restaurant based in Covent Garden is offering clients the chance to try ice-cream made with real breast milk.

“No-one’s done anything interesting with ice cream in the last hundred years, wanted to completely reinvent it.” says Icecreamists founder, Matt O’Connor. The restaurant specializes in quirky ice-cream flavors, but using breast milk is definitely the weirdest thing they’ve done in their quest to change how people think about ice-cream.

Victoria Hiley, the first woman to donate breast milk for the unique ice-cream, says she was intrigued when she saw the ad on an online forum. People were arguing whether it was for real or not, so she decided to find out. The 35-year-old mother of one ended up selling 30 ounces of breast milk to Icecreamists. Now the restaurant is looking for more women willing to sell them the magical liquid and is offering £15 ($24) for every ten ounces. In case anyone is interested, the milk is extracted using breast pumps.

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If you were looking to really hand your heart out on a silver platter for Valentine’s Day, Miss Cakehead has just what you need to make it happen.

Miss Cakehead, the mastermind behind the gruesome “Eat Your Heart Out” cake shop, has teamed up with The London Dungeon to offer lovers a real treat, on valentine’s Day. You can forget about red roses and heart-shaped gifts; if you’re visiting London’s most popular scary attraction, you and your loved one will be given heart ventricle cupcakes to feast on while enjoying the Blood & Guts exhibition.If you’re into sweets and gore, this is great news. Just imagine feasting on these delicious-looking desserts and watching a butcher surgeon perform bloody surgery in graphic detail. Now that’s what I’d call a memorable experience.

So if you’re up for a hearty meal, visit The London Dungeon on February 14 for a chance to eat your heart out, literally.

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Juan Manuel Barrientos, a talented young chef from Colombia, has created two fully edible wedding gowns and showcased them during the Colombiatex fashion show in Medellin.

Barrieto admits he didn’t know much about fashion, let alone edible fashion, until someone asked him about clothes that you could eat. He started doing some research on the subject and didn’t stop until he was able to create two beautiful wedding gowns exclusively out of edible materials.

Wedding dresses are usually just something pretty for people to look at, so Juan Manuel Barrieto decided to use his newly acquired knowledge to give them a whole new purpose. Instead of just eye-candy for the wedding guests, his beautiful creations are real candy for the groom to enjoy on his wedding night.

The original wedding dresses are made of 2,000 sugar-glazed rose petals and champagne clothe and come with edible accessories such as bracelets, earrings, necklaces and rings made of candy, and a bouquet made of edible flowers.

Barrieto showcased his sugary gowns during a textile fair for professionals that takes place between Januarry 25 and 27, in the Colombian city of Medellin.

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I’ve always been a big fan of cool cakes, but the one Indian chefs have just created, in Bangalore city, really takes the cake.

Showcased during the 36th Annual Cake Exhibition, the sweet replica of Mumbai’s Taj Mahal Palace Hotel is definitely this year’s star of the show. It’s made out of approximately five tons of sugar, and at 22 feet long and 14 feet wide, it’s about to enter the record books as the biggest cake ever made in India. A team of chefs and food artists have been working around the clock to get this perfect replica of the iconic Mumbai hotel ready in time for Christmas, as a tribute to the landmark attacked by terrorists, in 2008.

The impressive-looking cake can be admired between December 17 – 27, during the cake show, in Bangalore.

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Le Truc may have started out as a old school bus, but it’s now one of San Francisco’s most popular gourmet restaurants.

Le Truc is the brainchild of Hugh Schick, a talented chef who wanted to offer his customers a truly unique experience. He managed to convert a 1989 Ford Ward School Bus into an ingenious restaurant on wheels that not only unlike any other restaurants you’ve ever seen, but also serves the finest gourmet meals. It’s now painted all-black, with copper accents, instead of the old yellow, and while it still looks like a bus on the outside, the interior has suffered a complete makeover. The original seating has been altered to accommodate 12 guests, skylights have been added, and the back section has been transformed into a kitchen.

According to San Francisco local media, Le Truc is gaining mad popularity and it’s on its way to becoming one of the city’s busiest restaurants. I guess people are curious to know what it’s like to eat fine foods, on a bus. And to prevent long lines outside the bus, Le Truc has a modern electronic order system that allows people to order from the small kiosk outside, and then simply wait for their meal. They’ll even receive a message on their phone or computer, when the order is ready.

Just so you can get an idea of the foods Hugh Schick and his team cook, on Le Truc here are some of their most popular dishes: grilled Portobello mushrooms and ground chicken meatballs, grilled duck breast with dried cherry, dried pear, and pomegranate molasses, as well various savory sandwiches.

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While cleaning up an ancient tomb, Chinese archaeologists have discovered a bowl of bone-soup believed to be around 2,400 years old.

The discovery took place in Xi’an city, capital of China Shaanxi province, and scientists are convinced it will provide great insight into the eating habits of the Warring States era. It’s the first time a soup bowl is found with liquid and animal bones still inside. The relic has been sent to a laboratory, where scientists will try to determine what animals the bones belong to, and the composition of the liquid.

The soup might not look very tasty after 2,400 years, but what would you expect the world’s oldest soup to look like? Actually, I might consider a taste rather than eating spare rib soup or bat soup…

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