They say we eat with our eyes, but what happens when that turns out to be a hindrance rather than a help, putting us off a dish before we’ve even tried it? With exactly that in mind, we’ve done a deep culinary dive into the weird and the wonderful, and discovered the most bizarre-looking foods around the world that actually taste fantastic. Read on as we count down to the strangest-looking (and arguably best-tasting) of them all.

This Aussie classic certainly isn’t the most sophisticated-looking dish around, but that’s not to say it isn’t delicious. Originating in Adelaide (in 2003, the pie floater was deemed a ‘South Australian Heritage Icon’ by the National Trust of Australia), this hearty dish consists of a pastry pie (usually steak) served upside-down in a bowl of thick, green pea soup. Few would consider their pie floater complete without the addition of lashings of ketchup.

Far saucier in appearance than chilli served elsewhere in the US, Cincinnati chili is distinguished by its gravy-like, clove, nutmeg and cinnamon-infused sauce, and by the way it’s served. This city staple is usually presented spooned over spaghetti and topped with generous mounds of shredded Cheddar cheese, plus onions, beans and crumbled oyster crackers. The result isn’t the most beautiful, but it sure tastes good.

A Quebecois staple (particularly during sugar shack season), oreilles de crisse aren't pretty, but as this round-up proves, it’s not all about looks. This salty snack sees smoked pork rinds fried or baked until crisp and crunchy, before being soused with a generous drizzle of maple syrup. They can be munched as is, or served as an accompaniment to stews, beans or fried eggs.

Boudin noir – also known as black pudding in the UK and morcilla in Spain – is a rich, traditionally prepared sausage made from pork offal, seasonings and spices, all bound together with pigs' blood. In France, you’ll often see boudin noir served with pomme purée and sliced apples, while there’s plenty of Brits who claim no fry-up is complete without a disc of black pudding. Either way – and despite its somewhat off-putting appearance – fans wax lyrical about its deliciousness.

Made from a mix of soy milk and gelatine (or other setting agent), douhua is a smooth, softly set tofu pudding that’s eaten across China. In the south, it tends to be served as a dessert drizzled with sweet ginger syrup, while in the north of the country it’s topped with a savoury gravy. Either way, thanks to its pale, curdled appearance, douhua isn’t the most alluring-looking dish. That certainly doesn’t detract from its silky texture and comforting taste, though.

With their inky blue and amber hues and gelatinous interiors, it’s clear just from looking at them that century eggs are no ordinary eggs. This traditional Asian delicacy sees duck, quail or chicken eggs preserved for several weeks in a mix of tea, clay, salt, wood ash and quicklime. Don’t be put off by their appearance; century eggs have an appealingly salty, intense flavour and a smooth, creamy texture.

Tofu comes in many forms, and stinky tofu might just be the most bizarre-looking (and smelling) version of all. Here, blocks of pressed bean curd are left to soak in a brine made from fermented milk, vegetables and meat for several months, until they take on a blackish-blue appearance. That’s not the most notable thing about this food, though; that accolade falls, as the name suggests, to the smell, which is often likened to rotting rubbish. All that said, once fried and served with soy sauce and pickled vegetables, stinky tofu is umami-rich and delicious.

Despite becoming a restaurant favourite in recent years, there’s still something rather unusual about being presented with a plate of bones and a spoon for scooping. Of course, it’s the intensely meaty bone marrow, rather than the bones, that’s the point of interest here; scoop that milky-white substance out, spread it on toast and dig in – or simply pick the bones up and nibble and gnaw away; the choice is yours. Either way, this is a dish that delivers far more than its looks promise. 

Crubeens are deboned pigs trotters that have been cooked until the skin and meat is soft and tender, at which point they're often deep fried, ready to be picked up and eaten by hand, as you would corn on the cob. Arguably one of Ireland’s most popular traditional dishes, don’t let their appearance deter you from giving them a go; they’re an addictively tasty snack and a favourite on pub menus for good reason.

Deeply rooted in Welsh history (and often affectionately referred to as ‘Welshman’s caviar’), laverbread isn’t a bread at all, but rather a slow-cooked paste made from seaweed. If you can get past the murky, dark green colour and somewhat sloppy, gelatinous texture of laverbread, you’re in for a treat, both in terms of health (it’s packed with iron, vitamins and minerals) and taste (appealingly salty). Try it in a traditional Welsh fry-up with bacon and cockles, and you won’t look back.

With its peculiar appearance – long, tapered yellow fingers included – there are no prizes for guessing how this citrus fruit, which is native to Asia, got its name. The number of fingers on each individual Buddha's hand can vary from five to 20 or so, none of which contain edible flesh. Instead, it’s the citrussy, oil-rich rind of the fruit that's prized, with the zest often used to infuse drinks, cakes, syrups and even pasta dishes with a fantastic floral flavour.

A popular dish in 1970s Sweden, smörgåstårta (Swedish sandwich cake) is nothing if not unapologetically kitsch in appearance. These sharing ‘cakes’ are made from slices of bread layered with all manner of ingredients and are often decorated with a savoury icing made from whipped cream cheese, mayonnaise and sour cream. While there’s a tendency to go overboard with the fillings, when kept simple and streamlined (think a seafood smörgåstårta featuring smoked salmon and prawns), this dish can taste utterly delightful.

In its simplest form, the German dish known as hackepeter (or mett) consists of raw minced pork seasoned with salt and pepper and served spread over bread or toast. When this item gets the 1970s party treatment, though, it really comes into its own; hackepeter becomes mett-hog, and that raw minced pork is formed into a mound and decorated with shards of onion to resemble a cute little hedgehog. Fans rave about hackepeter’s soft and silky texture, deeply meaty, rich aroma and savoury flavour. And just look how sweet it looks!

A thing of beauty haggis is not, but there’s a reason why the Scots are so vocal in their appreciation of this dish. Made from sheep’s offal mixed with oatmeal, onions, suet and seasoning, and traditionally cooked in a sheep’s stomach lining, what haggis lacks in looks it makes up for in rich, earthy taste and oaty texture. Served with neeps (turnips) and tatties (potatoes), this Burns Night essential is perfect for warming you up on a blustery winter's day. 

A forkful too far for many, when tucking into escargot for the first time, banishing all thoughts of garden snails is a must. If you can do that, you’re in for an absolute treat. When served in their shells, steaming hot from the oven and smothered with garlic-parsley butter, this French delicacy is simply sensational; the snail meat has a tender texture, while the clean taste works brilliantly with the luxuriously flavoured butter.

Said to have been enjoyed in its earliest form for around a century, cendol certainly has staying power. And, given the somewhat divisive appearance of the Southeast Asian dessert, that’s saying something. The most distinctive thing about this iced concoction are the jellied green pandan ‘worms’ that feature in all incarnations of the dish, including the popular Malaysian version, which sees those worms layered with sweetened red bean paste and topped with crushed ice and fresh coconut milk. 

Jellied eels were hugely popular in London in the 18th century, when an abundance of eels in the River Thames made them a cheap and accessible foodstuff for the East End working class. Appearance-wise, they're a little on the odd side; once boiled and left to cool in their own fish stock, a soft, aspic-like jelly forms around the eels, giving them their signature gelatinous texture. As any Cockney will tell you, they're best enjoyed alongside a steaming plate of pie and mash in a traditional pie and mash shop. 

If you can get over the appearance of the chubby, wood-dwelling larvae known as witchetty grubs (and yes, it does take a bit of doing), you could be in for a properly tasty, nutrient-dense, protein-rich snack. While they can be devoured raw, aficionados recommend skewering and barbecuing the grubs, so that they develop crunchy skin and a pleasant flavour that’s been likened to both scrambled eggs and satay chicken.

A traditional ingredient in South African cooking, these edible caterpillars are left to dry out in the sun before being devoured as a protein-rich meat alternative. While they can be eaten as is, they’re also often fried with onions, garlic and vegetables until crispy and crunchy. In recent years, mopani pizza has garnered plenty of attention, and we can see why – there are few ingredients that don’t taste good (or better, at least) when piled onto a piping hot, cheese-laden pizza pie.

If you’re anti pineapple on pizza, look away now. Toast Hawaii takes the idea of combining the tropical fruit with savoury ingredients to a whole new level. A German dish from the 1950s, the beloved open-faced sandwich sees bread topped with a slice of ham, an all-important ring of canned pineapple and a layer of cheese. Once toasted, the dish is usually finished with a cherry on top (or a generous spoonful of jam) for a sweet, salty, creamy, fruity combination that actually works.

A regional classic that originated in the fishing village of Mousehole in Cornwall, England, this unusual-looking dish could be straight out of a nursery rhyme. Whimsical stargazy pie is distinguished by its array of fish heads (usually pilchards or herrings) poking out of the pastry lid, as if the fish were gazing up at the sky. The pie filling tends to be made from a creamy mix of egg, bacon and potatoes, which works perfectly with the buttery pastry crust. In short, if you can get your head around those fish heads, you’re in for a delight.

The Thai and Laotian delicacy known as ant egg soup sees snakehead fish, vegetables, white ants and their eggs all bobbing about in a fragrant fish stock. While it’s perhaps not the easiest to stomach in the looks department, once you start slurping, the little white ants lend the dish an acidic, sour flavour, while the eggs burst in the mouth just like caviar and have a slightly nutty taste.

At first glance this towering pile of spaghetti, covered with tomato sauce and dusted with grated cheese, looks decidedly ordinary. Linger a little longer though and it’s clear things aren’t what they seem: the sauce has a sticky, jam-like quality to it, there are strawberries on the side, and are a few of those pasta strands starting to melt? That’s right – this is an ice cream sundae, no less. Spaghettieis was invented in Germany in the 1960s, and the dish, with its ice cream strands, bright red strawberry sauce and white chocolate shavings, is enjoying something of a resurgence in popularity today.

Yes, that’s a bowl of chicken feet you’re looking at. Not for the faint of heart – or the weak of stomach – collagen-rich chicken feet are considered a delicacy in many parts of Africa and Asia. Preparation techniques vary; they can be braised, steamed, deep fried until crisp or simmered and added to a sauce or soup as in the photo. However you eat yours (and you really should give them a try), prepare to be pleasantly surprised by the mild, slightly sweet flavour. 

The world’s largest burrowing clam no less, geoducks (pronounced ‘gooey ducks’) are native to the Pacific Northwest coast. These oversize saltwater clams typically weigh around 1.5kg each and have large, protruding necks (called the siphon) that hang from their shell. Regarded as a real culinary gem, chefs prize them for their sweet, pure flavour and delicate, crunchy texture.

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