Matt Preston is a pretty unlikely sex symbol. He’s fat. He wears cravats. He’s got a rather pompous air about him. Yet Aussies everywhere are going nuts for Masterchef’s resident restaurant critic.
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The delicacies of other country’s can upset the sensitive palettes of the rest of the world, whether it’s Australia’s Vegemite, Iceland’s hakarl, or Korea’s sannakji.

The latter might sound like something you’d get from you local Asian takeaway joint but you might want to think twice before ordering it. Sannakji is live baby octopus.
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Well I’ll be. I didn’t know you could do it like that.

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Foreign cultures often have unique delicacies that make me turn up my nose. Fancy some snails? What about bull testicles? Hakarl anyone? The Icelandic name makes it sound scrumptious, but if you agree to a plate you’ll taste rotten shark.
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I can scramble an egg no problem. I’m also a dab-hand at frying them, although I sometimes break the yolks. But when it comes to poaching, things never seem to go according to plan.

This clever clip from Videojug shows us a neat trick for getting it right.
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Who doesn’t like ice cream? Very few people, I’m guessing. And if you like ice cream there’s a good chance you’ll like Ben and Jerry’s ice cream. What’s not to love? It’s delicious and the flavors kick butt.

That being the case, today is your lucky day. Ben and Jerry’s is holding its annual ‘Free Cone Day’, an event that has been held ever since the company was set up 31 years ago. Just head down to your nearest Ben & Jerry’s Scoop Shop to claim your free cone.

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If this is how they prepare the sandwiches, I’d hate to see how the pizza is made.
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Whether you’re celebrating the Resurrection of Jesus Christ or you just like eggs, this recipe is sure to come in handy for a special dinner.
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Easter is upon us once again and most people will be off work and relaxing with the family eager to celebrate this religious and cultural holiday. And what better way to do that than by preparing an Easter feast fit for a king.

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Yum! A shellfish that is easy to cook and relatively easy to eat? Sounds fantastic to me! You’d put more work into making the dipping sauce.

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