Confession time: we’re savoury people. Sweet breakfast cereals are not our thing. But the addition of prawns – albeit accidental – to an American favourite could be more to our liking than to a superfan…

And when we say we’re savoury people, it’s a polite way of saying we’re carbohydrate mad. This is why there’s nothing but respect for Dan Pashman – a podcaster who’s created a new pasta shape that maximises sauceability, forkability, and toothsinkability. Give that man a Nobel Prize for awesomeness…

And it’s not the leadup to Easter without a Hot Cross Buns review of those on offer from the supermarkets and chain bakeries. And the winner is [insert drumroll…] – Bakers Delight. According to Good Food, it’s got good dough and a nice balance of fruit and spice. Which, coincidently, is a new life goal.