Food news antipasto

The Guinness Book of World Records has come a long way since the Guinness Brewery’s managing director, Sir Hugh Beaver, devised the concept while arguing with his mates about which game bird was the fastest. Today the Guinness Book contains all sort of records, including ones that involve food. In addition to individuals, companies can have world records, and Chowhound lists some records held by fast food companies. Pizza Hut has the record for world’s largest pizza, and Arby’s holds the records for the biggest and smallest advertisement. Of course having a Guinness certified world record means extra publicity, so take these records with a grain of salt.

When you think of Madame Tussauds Wax Museum, you probably conjure images of iconic people replicated in extremely lifelike statues. However, there is a new addition to the museum – Greggs sausage roll. Madame Tussauds is breaking with tradition to add the rolls to its “Culture Capital Zone”, and it will be place near Winston Churchill. If you want to view it, head to Madame Tussauds before the end of June.

Speaking of rolls, if you watch any culinary competition programs, you probably see chefs unrolling a fabric tote to extract their favorite knives and other tools. Bon Appetit recently produced a video where they asked 20 chefs for a peek inside their knife rolls. After seeing the knives and other items that chefs find indispensable, you may have knife envy or you may consider investing in some new tools. I am rethinking how I use my small offset spatula after seeing how one chef uses his.

The World’s 50 Best Restaurants will announce its top 50 in a few weeks, but for now we have to be content with learning which restaurants were ranked 51-100. The list includes more geographic areas than previous editions, with restaurants from far-flung places like Atxondo, Fürstenau, Macau, Queenstown, São Paulo, San Francisco and Tulum.

Maeve O’Meara, host of several SBS Food programs, has a deep understanding of the Australian food scene. In her roles as journalist, TV host, author, and culinary tour operator, she has more than 30 years of experience in exploring the kinds of foods that Australians eat. In a recent feature on SBS Food, she explains how food in Australia has changed over the decades.

Other posts you may have missed this weekend:

• Bartenders spill on their most controversial takes
• Celebrate National Doughnut Day