Alex Rowe

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=""><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 been there. When the view inside the refrigerator is so uninspiring we partner foods that, quite rightly, should never be partnered again.

They are the decisions we make and instantly regret, too indulgent to talk about, but so shameful they live with you for a week.

Some attempts work, matches made in food heaven. They become staples, regulars, cult classics. Vegemite and cheese, salt and caramel - such common food pairings they roll off the tongue. Others fall within the annals of food failure, never to be spoken of again.

The food industry has notched up quite a few 'Frankenfood' hits and misses of late. Just check out this photo gallery. The cronut, the mystical marriage of croissant and doughnut: a hit, if the queues at Dominique Ansel's New York bakery are anything to go by (not to mention the imitators). 

What about the ramen burger, taco waffle and stuffed bagel hole - hungry yet? The jury is out on those but they're certainly making headlines overseas. Where do you stand on the dessert surf and turf? A soft serve ice cream with fudge, caramel and, wait for it, a rasher of bacon. Perhaps cauliflower gelato tickles your fancy? Just don't forget the whipped saffron cream!

What are some of the food-pairing success stories (and failures) you've tried at home? Don't be shy, there's no shame in trying.

-Alex Rowe