Culinary Adventures, Events
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Beasts of the Southern Food – Movie ticket giveaway

New Orleans is right up there on my bucket list as a place to eat my way through. Every time anything remotely New Orleansy (is that a word?) comes my way, my ears prick up and I’m on high alert. Crawfish boil, shrimp, gumbo, jambalaya, deep fried beignet, po-boys, Oysters Rockefeller, red beans and rice. Yes please.

Director Benh Zeitlin and screen writer Lucy Alibar’s new film Beasts of the Southern Wild conjures up a magical fantasy world under chaos sometime in the not too distant future. Think Where The Wild Things Are and Pan’s Labyrinth meets New Orleans. Dubbed “the best movie about New Orleans ever” even though many claim that it isn’t about New Orleans at all, this hero tale is set in a fictional place called “The Bathtub”. No story accused of being about New Orleans would be complete without food references. This movie is going to be a good one.

Films for Foodies

Next month, as part of Rialto Cinema’s monthly Films for Foodies event at their Newmarket location, there will be a very special screening of Beasts of the Southern Wild. Tickets are $35 each and includes a glass of wine, nibbles and a foodie gift bag.

The Professional Bar & Restaurant School will be providing a taste of southern food.

5.30pm Arrival for wine and nibbles

6.15pm Movie screening

Competition – Closed

I have a double pass to give away, kindly donated by Rialto Cinemas so if you would like them, just answer this question: Name one place (real or imagined) that you would love to eat your way through…

Terms and Conditions

  • One entry per person
  • Valid email address must be supplied with entry and winner will be contacted by email
  • Entries close Tuesday 23 October at midnight
  • Winner drawn by random number generator on Wednesday 24 October 2012 and announced on this blog
  • You must be able to attend the screening at 6.15pm (arriving 5.30pm for wine and nibbles) on Wednesday 14 November 2012 at Rialto Cinema, Newmarket, Auckland
  • Prize not transferrable for cash
  • You must be aged 18 and over to enter
  • To be eligible, entries must fulfill the competition requirements
  • Bunny Eats Design reserves the right to reject any entry if it does not meet the criteria above
  • Email addresses collected in Bunny Eats Design competitions may be added to the Bunny Eats Design database. You may unsubscribe at any time


  1. I was in New Orleans a couple of years before Katrina. It was a lively place with great food. We love jambalaya and our friends Paul and T from Illinois make it for us when we go down to see them.

  2. Wish I was close enough to be entered in the giveaway 😦

    I love Cajun cooking too and the movie sounds amazing! In any case, have a great time!

  3. Natalia says

    Hello friend! I would like to eat my way through Willy Wonka’s chocolate factory (as seen in the 1971 film version). Life size gummy bears! Jelly bean trees! Cream filled mushrooms! Chocolate waterfall! That would be an actual childhood dream come true.

  4. Monty says

    I would eat my way through the ninja turtles lair, all the pizzas for ME! (would take my own beers as they are probs not old enough)

    lagomorphs rule!

  5. Ohhhh This is a hard one! I could have an eating holiday all over the world …but the scene in Hook (Peter Pan movie) with the “Never” food looked pretty awesome! 🙂

  6. Your competitions are the best 😉 I unfortunately cannot fly over to recieve the tickets but I want to eat my way through NZ. I booked tickets a year ago and never made it. The plan was to drive a camper trailer from top to bottom *sigh* another time.

  7. Hey, just noticed the bunnies are gone from your banner!

    I’d love to eat through New Orleans too, but before that I’d like to go to New York and see what their pizzas, bagels and hot dogs are like.

  8. I would love to eat my way through the 48 courses served up at the famous three-starred Michelin restaurant El Bulli, in Catelonia, Spain by the awesome chef/owner Ferran Adria…it was only open between July & December each year…but alas it is no more, as it closed for good in 2011…It will transform into a creativity center, opening in 2014…it was described as “the most imaginative generator of haute cuisine on the planet”….So I will keep dreaming, as there is talk of it being a think-tank for creative cuisine and gastronomy!!

    • Great reply Hope. I knew El Bulli had closed down last year, but I didn’t know they were planning on re-opening 3 years later. 3 years in El Bulli’s world is a long time. What they are planning must be mind boggling amazing.

  9. It is now called The EL Bulli Foundation with the motto ‘Freedom to create’, To change a restaurant into a foundation means changing the appearance of the famous El Bulli. The restaurant will not be destroyed, but a new building will be constructed around it. Adrià explained that ‘El Bulli’ will become an ‘archive’ where visitors will be able to check the creations of the foundation. The area will also have a space for ‘brainstorming’ that from time to time, will operate as a cinema too. Finally, the most important place of all will be the experimenting area, where chefs, journalists, philosophers or marketing experts will come together to explore the possibilities of the vanguard cuisine. The foundation will work with an annual budget of between 600.000 and 800.000 euros The money will be invested directly by Adrià and his partners, Juli Soler and Albert Adrià….SURE IS MIND BOGGLING!!

  10. I can’t enter your contest but I can agree that Cajun food has a special place in my heart. I grew up on the border of Texas and Louisiana in the throes of Cajun cuisine. It’s amazingly delicious and keeps your head clear for sure.

      • Girl…Tex-Mex is all over the place. I wouldn’t say it is all great but when we find a good place we go over and over. I love tex-mex but my favorite type of Mexican is Mexico City mexican food – a little more gourmet. COme to Texas and you can have some of both cuisines!Cajun is just so unique and cajun’s are fun-loving folks!

I love your comments! Your comments are like extra melted cheese on top.

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