FoodieChat

Is it couverture couture? Check out these sweet designs from SMH.  I don’t understand how they don’t melt - the models must have to stand in the fridge before putting them on! But will they be eaten at the end??

http://www.theage.com.au/photogallery/2007/11/30/1196037119025.html

Sydney Morning Herald reported the finding of a giant squid in Tasmania

http://www.smh.com.au/news/environment/monster-from-the-deep/2007/07/11/1183833567895.html

I think that would make quite a bit of salt n’ pepper calamari!! Eww…

Ever tried one of these? I’ve tried it before on various exotic fruit platters (including the fruit salad at David Jones FoodHall), but never actually cut one up, as it looked too complicated. Well at 67c each at Harris Farm I was willing to give it a go - and it was a cinch! Just cut it in half and scoop out the flesh like an avocado.  It’s a very clean, refreshing taste. Not soft, but firm - doesn’t crunch. Sweet tasting, and also comes in white with black seeds.

More weird and wacky food in China - corn on the cob - available in normal and black!  The tour guide said it’s the result of gene combinations.  I’m just thinking about having black bits stuck in your purple stained teeth afterwards - lovely!

 This is a weird and wacky birthday cake that delighted us all and is a demonstration of the strange novelties that you can buy in China! The cake itself almost looked fake, such was the perfection of the decorations! But the highlight was absolutely the birthday candle.  Far left - you see what looks like a tulip, lit up and exploding with a flame with the ferocity of a blowtorch. Then, when you’re over the pyrotechnic shock; it opens up into a pretty rose with petals which are each a lovely dainty candle - and starts singing happy birthday!! We all wanted to buy one to take home, but I think that customs may have disallowed it on the basis of flammable material!