Veda Gilbert

Pizza Hut's cheeseburger crust pizza. Click for more photos

You're eating what?

Pizza Hut's cheeseburger crust pizza. Photo: Supplied

  • Pizza Hut's cheeseburger crust pizza.
  • The ramen burger comes to Sydney ... On Ramen's offering at the Night Noodle Markets.
  • They're an inventive bunch over there in the Big Apple. Chef Keizo Shimamoto has sparked 'the next big thing' with the release of his ramen burger. In case you're wondering what that is, it's a burger surrounded by two patties made of fried ramen noodles with a secret shoyu sauce, spring onions and rocket.
  • KFC's Zinger Pie is filled with spicy Zinger chicken breast and is served with a spoon.
  • Adriano Zumbo's latest creation ... meet the 'chouxmaca'. It's a mash-up of a macaron and choux pastry bun.
  • If the picture isn't enough to put you off, the calorie count might be. After a successful trial, Taco Bell will sell its taco waffle to 100 stores across the US. So why not start the day with 460 calories of scrambled eggs, sausage and a side of syrup, wrapped in a taco waffle?
  • Forget surf and turf, how about dessert and turf? That's what Burger King in the US has done, luring customers with vanilla soft serve with fudge, caramel, bacon crumbles and a piece of bacon. Vegetarians, start running now.
  • Another craze setting New York alight right now - stuffed bagel holes. Created by former finance gurus Nick and Elyse Oleksak from Bantam Bagels, the donut hole-sized bites of bagel dough are giving health-conscious New Yorkers a taste of one of their favourite foods, without them having to chow down on a whole bagel. Stuffings include green curry coconut cream cheese.
  • Forget the Krispy Kremes, the "cronut" has sparked a sensation since it debuted in New York in May. Half donut, half croissant, the sweet treat is now sending Australian pastry chefs into a spin.
  • Enter the 'dossant'. Movida's head baker Michael James puts a Melbourne spin on the cronut.
  • Adriano Zumbo's twist on the cronut, meet the 'zonut'.
  • Fancy a chocolate cauliflower gelato crowned with whipped saffron cream? You got it, at Melbourne's N2 Extreme Gelato. Maybe you'd also like to consider a dish of Earl Grey-infused duck, with a duck yolk custard and a Cloudy Bay pinot sugar brulee <a href="http://www.goodfood.com.au/good-food/eat-out/winter-gelato-is-all-about-extremes-20130810-2ror5.html"><b>(read more here).</b></a>
  • At last, a half-half creation that looks suspiciously healthy. This sushi burger at Melbourne's Japanese Cafe Restaurant J, has proved a winner for the past eight years. It promises all the ingredients you'd find in a sushi hand roll, with wasabi, lettuce and special sauce served between two sushi rice patties.

We’ve all heard about the ‘cronut’, that croissant, doughnut mash-up that spawned imitations worldwide, including Adriano Zumbo’s own ‘zonut’. But how about the 'chouxmaca'?

This latest 'frankenfood' combo launches today at Zumbo’s pop-up shop in Prahran's Cullen Hotel. Zumbo has taken the sweet treat he is most famous for, the macaron, and merged it with a choux bun, injecting it with curd, fruit gel and in some cases, chantilly cream. Running for eight days only, the pop-up store will be selling chouxmacas in pina colada, Milo and raspberry, and banoffee pie flavours.

Zumbo's Claremont Street store opens in late September.

 

Gramercy Bistro, 164 Commercial Road, Prahran, 9098 1155, August 28 to September 6 (closed Saturday and Sunday), 3pm to 5pm.

-Veda Gilbert