Author: Bunny Eats Design

Prawn sushi bowls

I eat in season because I cannot bring myself to pay $9 for an avocado. Avocados are back in season, baby. It’s time to GORGE. This recipe features my current favourite way to eat avocado: Cut in half, flesh scooped out. Topped with a dollop of mayo, a rosette of pickled ginger and a sprinkling of black and white sesame seeds. Sushi bowls are great when you don’t want the effort of making sushi. There’s a bit of chopping and slicing involved but that fits in perfectly into the time it takes for your rice to cook. I’m no nutrition expert but eating the rainbow sure is pretty. Makes a great lunch or lighter dinner. Measurements below are rough. Tweak to your own taste, appetite and preferences. I’ve made a quick sushi vinegar rice but you can totally use plain rice, brown rice or black rice. Prawn sushi bowls Makes 2 bowls Ingredients 1 cup raw peeled prawns 1 teaspoon salt 2 cups cooked sushi rice 4 tablespoons rice vinegar 2 teaspoons sugar 1 perfectly …

Where I really want to go for American Express Restaurant Month

Restaurant Month is just around the corner. August is going to be an eating extravaganza. There are over 150 participating restaurants are offering special menus.  There are three price brackets and you can browse by budget: $25, $40 and $55+. There have been a bunch of new openings since last year so it’s a great time to head to the central city restaurants you have been meaning to visit. Last August I enjoyed 9 menus. Cassia, Clooney, Culprit, Soul, O’Connell Street Bistro, Gusto, Odettes, Giraffe, and Le Chef which set me back just over $400. I’ll leave it up to you to decide if dining out 9 times in a month for $400 is a good deal or not. I know I have no regrets. We’re celebrating Matariki right now (Māori New Year) and I enjoyed two Matariki events last week. With that in mind, the menu I am most excited about for next month is the “Taste of New Zealand” menu at The Cut on Federal. It’s a hotel restaurant offering Māori potato gnocchi, …

Smokey hummus and roast veggie trumpets (and a giveaway)

This post was made possible thanks to the folks at Lisa’s and Farrah’s , who know a thing or two about quick and easy meals. Scroll to the bottom of this post to enter the giveaway. I love hummus. My absolute favourite way to consume chickpeas. Who’s with me? I love hummus slathered, spread, dipped or dolloped. I have absolutely eaten hummus with a spoon. Lisa’s is a beloved name in dips and their latest creation is the new Lisa’s Smokey Hummus. Delicately pair Lisa’s Smokey Hummus with the savoury and sweet flavours of roasted vegetables, honey and miso. I’m so pleased with how these turned out. I tested this recipe out on two hungry men who devoured them with glee. Super easy to assemble, hearty and full of flavour, this recipe is sure to be put on rotation at your house. I’ve used Farrah’s wraps which are generously portioned. My recipe uses one wrap, cut in half and cone folded to form two cute trumpets. You will need a microwave for this recipe meaning …

An ode to pie

In my thirty-something years of living in NZ, I have eaten a lot of pies. More than a hundred, less than a thousand. I love pie. In New Zealand, the word pie usually refers to a meat pie, not the fruit pie you might find in the US. My pie of choice is the mince and cheese pie. With golden pastry, beef mince, gravy and a oozy layer of melted cheese, it’s a classic. Found in every school tuck shop, dairy, lunch bar, bakery and cafe across the country, this humble meal is portable, cheap and filling. A fond pie memory: my 9th birthday party at the newly opened Rotorua Georgie Pie. Georgie Pie was a pie franchise that was KILLIN’ IT in the early ‘90s. Their $1 mince and cheese pie, a hand-held square in a paper sleeve. I thought it was the best thing ever. When we moved to Auckland the following year, we quickly located our closest Georgie Pie on Glenfield Road and made it our local. Loyal. Like any ubiquitous food, the …

Smokey Mezze Bagel (and a giveaway)

This post was made possible thanks to the folks at Lisa’s  and Abe’s Bagels, who know a thing or two about quick and easy meals. Scroll to the bottom of this post to enter a delicious giveaway featuring both brands.   This post is for everyone who enjoys a good mezze platter. Traditionally served at the beginning of a meal – according to Wiki, mezze comes from the Persian word mazze meaning taste or snack – and as much social ritual as a meal. Grazing with friends is one of the more enjoyable ways to spend an afternoon. A great addition to any mezze platter is Lisa’s new Smokey Hummus. I love smoke and I love hummus but I’ve never tasted a smokey hummus before now. The smoke is subtle, not overpowering at all. The cream and lemon notes go beautifully with other mezze ingredients. I love the process of picking out the next morsel and combining items together. You curate every mouthful. Pick. Bite. Select. Down the hatch. Flavour, texture and colour go a …

Chicken and vegetable pie with creamy white wine and tarragon sauce

Hey folks, it’s officially winter in New Zealand. This week we have had bright cold days with beautiful blue skies. Now that we’ve hit the long weekend, the gloom has set in. The rain is relentless today. It’s 9am and as dark as night. We have the lights on, the heater cranking and it is good to be inside. Bring on the comfort food. I’ve been craving pie lately and since leeks are in season (just a dollar each!) I decided to make a chicken and vegetable pie. The creamy white wine and tarragon sauce is stunning. This is a good one to have up your sleeve. This recipe is very forgiving. I’m sorry, the ingredients list looks super long but you can use whatever vegetables you have on hand to the equivalent of about 2 litres (an ice cream container) of filling. Some other vegetables that would try are: mushrooms, silverbeet, pumpkin, and celery. Read through the recipe ahead of time, as steps 2, 3 and 4 can be worked on simultaneously. Chicken and …

Chorizo kumara hash

This was brunch this morning. One of those quick scrappy meals using up whatever we had in the fridge at the time. It wasn’t definitely NOT going to be a blog post but The Koala said it looked pretty and convinced me to photograph it. So here it is. 100% could be served for dinner if you enjoy a good breakfast for dinner. For those outside of New Zealand, kumara is the Māori word for sweet potato. Feel free to use sweet potato or a combination of sweet potato and potato. I used fresh chorizo sausages made from free range pork. You can substitute this with any well spiced sausage. Do not substitute with dried or cured chorizo. Chorizo kumara hash Serves 2 Ingredients 2 kumara (sweet potato) 2 tablespoons olive oil 3 fresh chorizo sausages 1/2 an onion, diced 1 garlic clove, chopped 1-2 tablespoons tomato paste 2 handfuls baby spinach To serve: fried eggs and buttered toast Preparation Peel kumara and cut into 2-3cm cubes. Place in a saucepan of boiling water and …

Edible Paradise

My friend Rich Humphreys is often found behind a camera. We met (what feels like) a million years ago when he was living in Auckland. Over the years he has called a few places home including Wellington, Lyttelton and these days, Australia but we always seem to catch up every year or so, no matter where he is based. Creative, free-spirited and well traveled, his enthusiasm for story telling and community developed early on. I vividly remember viewing parties for his personal travel videos, featuring our friends. I don’t know if they ever saw the light of day but they were gold. Edible Paradise “A quiet revolution is growing in communities across Aotearoa-New Zealand, seeding long-term, multi-generational solutions for our food.” Edible Paradise captures the birth of the food forest movement in New Zealand that is about much more than sustainability. It is ‘he tangata’ – the people. Coming together to connect & share both this abundance and the intangible social benefits that are at the heart of community food development.     After almost 6 …

Bluff oysters and Red Red Mignonette

Bluff oyster season kicked off last week and so far, I’ve scoffed 3 dozen. Oysters can be an acquired taste but I have the taste for oysters in my genes. I can’t remember a time I didn’t love them, though I didn’t grow up on Bluffies. If you’re not an oyster fan, I wouldn’t recommend starting with raw oysters and certainly not with Bluffies. They are truely for the oyster connoisseur. The season is March to August and fans go a little crazy for the season. Bluff oysters can be identified by their flat saucer shape and their creamy warm grey colouring. They’re less “frilly” than their black and white Pacific cousins. My very first bluff oyster was at a design event a few years ago, the oysters were free and shucked to order. Being a design event rather than a food event, there was no one queuing up for oysters. Not one to turn down free oysters, I kept eating as long as they were shucking. This was the first time buying oysters in a …

Perfect picnic food with Californian Medjool Dates

This post was made possible thanks to big and juicy Californian Medjool Dates. These whole fruit treats are a natural source of fibre and a wonderful to refined sugar. Available at Huckleberry stores and in the fresh produce section of your local supermarket. Scroll down for giveaway details.   We have had a deliciously warm summer in Auckland. Great picnic weather, and typically for Auckland, some not so great picnic weather. To me, perfect picnic food works at ambient temperature and extra points if it can be eaten with hands. I’ve created these Moroccan chicken pies with Californian Medjool Dates to be enjoyed hot or cold. Chicken, dried apricots and Californian Medjool Dates pair beautifully with cumin, turmeric, cinnamon and ground ginger. These spices are warming but don’t pack any heat, making them excellent for a range of palates including little ones. The filling can be made ahead of time and the pies filled and baked before you head out. And if you plan on bringing these to your next picnic, place pies a tea …

Five spice roast pork belly with peaches

Summer is in full swing. It’s muggy AF and I am chancing mosquitos to sleep with the window open. So far so good. I haven’t left Auckland this summer, instead, I’m enjoying local day trips. I’ve hit 70k steps every week so far – it’s only been 2 weeks – and regularly include Mt Eden summit in my daily walks. I’m a little obsessed with my FitBit and doing well with my “more steps” resolution. Yesterday, The Koala and I explored Duder Regional Park, enjoyed ice cream truck treats and swum at random beach on our way home. We usually stay central, or head north or west so exploring east is new for us. I hope to discover more of Auckland’s regional parks this year. My first recipe of the year is fiercely seasonal and embodies the kinds of food I love to eat. A shit-ton of vegetables (another resolution) and some beautifully cooked free range meat. Yes please! I usually order pork belly if I see it on the menu so it makes sense …

2018 manifesto

Christmas has been super chill. The weather was stunning, I glazed a ham, The Koala and I went to my sister and fiancé’s house, we played with their pup, we walked to the beach, we had our first swim of the summer, we ate. We have plenty of leftover ham (just as I hoped) and this afternoon The Koala and I will have our first barbecue of the summer. We didn’t manage a single barbecue last summer so we’re already doing OK. Each year, I write a list of 5 things I intend to embrace and 5 things I hope to surrender for the year. Today I look back at my manifesto for 2017, my motives were: More: Patience, courage, collaboration, generosity, grit Less: Haste, doubt, worry, gluttony, mess I loved this list. I’m not quite ready to let them go. Patience, grit and courage are three things I find myself summoning regularly. Take a breath. Conjure patience. I dislike impatient people so I wanted to be more patient. I’m getting there. Doubt and worry are often …

iLASIK with rice: 20/20

Last week, I did something incredibly selfish for a whole chunk of money. I spent $5700 on my eyes. I never intended to write this post, but now, a week later, I feel like sharing. While this is (mostly) a food blog, the most commented post is one I wrote back in 2012 about wearing glasses. I’ve worn glasses since high school. That’s 18 years of glasses. I never found glasses comfortable but a necessity. I have a flat nose and my glasses slide down my face but if I push my glasses up they sit too close to my eyes, bothering me because my lashes kiss the lens with each blink. I have to admit though, the hipster trend has been great for glasses wearers. Glasses look cool now. Just a shame that happened 10 years after high school. I wore contacts a lot when I was younger. Though I prefer the feeling of glasses over the hassle of wearing contacts. I remember a moment between The Koala and I, the first time he …

Celebration Stuffed Chicken Breast

This post was made possible thanks to Freshlife who have two summer hampers to give away. Competition closed. Winners: Congratulations to Kate Rassie and Holly Jay P! You are the winners of the Freshlife Summer hampers. November is my favourite month as it’s my birthday month. Each year, I use my birthday as an excuse to celebrate for at least 2 weeks. In my world, celebrating includes great food and great company. My social life really amps up this time of year, as I get ready for the summer season. Sometime before Christmas are mandatory end-of-year catch ups, often over grazing platters and bottles of whatever you fancy. There will be cheese, crackers, fresh and dried fruit, nuts and various cold cuts. Having a few staples in your pantry is ideal and Freshlife nuts and dried fruit are great to have on hand for those occasions. Cooking at home over summer should be painless, delicious and not too harsh on the wallet. A recipe to celebrate Made with Freshlife’s pistachio kernels, dried cranberries and silver platter …