Author: Bunny Eats Design

Braised beef noodles and a Crockpot giveaway

This post was made possible thanks to Crockpot. I am giving away a Crockpot Traditional CHP200 (RRP $119.99) just complete the entry form at the bottom of this post to enter. I was born in Hong Kong and the Cantonese have a long-standing obsession with food. They love to eat well and they love to eat often. Whenever I visit Hong Kong, my days transition from meal to meal. Almost the entire time is spent eating along with the social fanfare that comes with it. There are many dishes I am inspired by. However, locals typically do not cook at home. After working long hours, grocery shopping, followed by cooking at home is undesirable when eating out is so good and very affordable. Here in New Zealand, not so much. Regularly eating out in NZ is expensive but luckily there are clever ways to cook at home using affordable ingredients which yield maximum flavour. Enter the crockpot Thanks to Crockpot I have created a braised beef noodle recipe inspired by a dish found at Dai Pai Dong …

Bao Chicken Bao Bao

This post was made possible thanks to the Best Burger Truck which is trucking through the North Island giving away Beef & Cheese Sliders and Thai Chicken Sliders made with Best Foods Mayo. I have been enjoying Best Foods Mayo since I was a teenager because it is the creamiest, tastiest mayo. I distinctly remember me and my friends being obsessed with this mayo in high school and I have bought it ever since. One thing I was pleased to learn is Best Foods use 100% cage-free eggs in all their products. Winning! The Best Burger Truck recipes have been created by brand ambassador Jo Wilcox, who has worn many different hats including Chef, Food Editor and Food Stylist. To tuck into on these complimentary sliders, simply turn up at the locations in Auckland, Hamilton and Wellington listed below. If you can’t make it to one of these events, make your own sliders at home by following the 5 recipes found here. Best Burger Truck will be in… Auckland Friday 28 April, 5pm-8pm at Basement …

Way of the Tao

This is not a sponsored post; however, my dining companions and I dined as guests of First Table. Opinions are and will always be my own (I also gleaned thoughts from my fellow fork buddies). First Table is a booking website with 45 Auckland eateries listed and is available in locations across NZ. First Table bookings give the first table of diners a generous 50% off their food bill. Bookings are $10 and can be made up to 6 days prior. If you enjoy dining early and trying new restaurants, sign up using promo code BUNNYEATS to receive $5 off your first booking. I personally enjoy dining early, usually it means the food comes quickly and because it’s usually quieter than the dinner rush, I don’t bother other tables with my camera. It may suit you too for other reasons, say you grab dinner right after work and don’t have to go home or hang around in town before dinner. First table is also perfect for pre-theatre dining. Last week we enjoyed a visit to Tao. Tucked away …

Our Growing Edge – April 2017

Hey April, it’s Genie here. You are one of my favourite months because you encompass Autumn. Autumn here means feijoas, figs and chestnuts. A couple of weeks ago, we started Bluff oyster season which for oyster lovers, is the tastiest season of the year. I’ve already scoffed a few dozen oysters and keen to gobble more. This autumn has been pretty messy weather-wise tough. Hopefully it sorts itself out. Soon. Many of you who are in the northern hemisphere are enjoying spring which means asparagus, early strawberries and toward the end of April, ramps. This month’s Our Growing Edge is being hosted by Michelle from Kitchen Mess. The theme is HEALTHY FOOD FOR THE SOUL. If you are embarking on any new food adventures this month, make sure to  share it with Our Growing Edge. Some food adventures you could try this month: Cook something that makes you happy Learn a fun new cooking technique Create a new recipe that is “a hug in a bowl” Recreate a recipe from vivid food memory To submit a post, click on the submission button below: …

Our Growing Edge – March 2017

OMFG you guys, it’s March already. This month’s Our Growing Edge is being hosted by Susan and Mike from Simply Sundays. The theme this month is FAMILY FAVOURITES. If you are embarking on any new food adventures this month, make sure to  share it with Our Growing Edge. Some food adventures you could try this month: Adapt a favourite recipe to a specialty diet Recreate a dish from your childhood Host a pot luck of family favourite recipes Re-write a family favourite recipe Bug a family member for their secret recipe and share it with the world To submit a post, click on the submission button below: More info on the event can be found here. Last month’s event Last month was hosted by Amanda from My Everyday Homemade and the theme was APHRODISIACS in honour of Valentines Day. Below is a preview of some of the submissions. Check back for her full round up on her blog.  

Goodbye sweet Tofu

With full and heavy hearts we said goodbye to our sweet Tofu on Sunday. Tofu lived a full life of 9.5 years and charmed everyone he met. A free ranging creature who lived his last 3 years completely blind, he was a lover, a fighter and little champion. He loved cuddles and was the most chill rabbit I ever met. His favourite foods included carrots, oats, dandelion and parsley. He had been unwell on Sunday and our plan if he didn’t improve, was to take him to the vet on Monday morning. He has always improved after a few hours. After a sunny Sunday of cuddles and hanging out with us and friends all day in the garden, in the evening, about 7pm, on our bed, on his favourite blanket, he suddenly squealed and he was gone. He has been a big part of our lives for almost 10 years and will be greatly missed. Binky free little one.

Cocktails and dumplings

This week I tried First Table, a booking website which gives users an early-bird special. Each booking gives the first table of diners (groups of two to four) a generous 50% off their food bill. Food includes dessert and there is no maximum spend. That’s right, no maximum spend. Whether you order $50 or $500 worth of food, you pay half price. While drinks are not included in the special, it’s good to note that your visit may happen to coincide with happy hour at some establishments. First Table currently have about 40 Auckland restaurants to choose from (including The Commons, Pilkingtons, Everybody’s) and covers 16 other regions in New Zealand. The website is easy to use and bookings cost $10 each and can be made up to 6 days prior. Spaces are very limited as there is only 1 first table per day, per restaurant. If you are flexible with dining times or like to eat early and love a great deal, then First Table is perfect for you. After browsing their list of Auckland restaurants, …

Our Growing Edge – February 2017 – Aphrodisiacs!

I hope you had a great start to the year and have kept up with any food related resolutions. February edition of Our Growing Edge is hosted by Amanda from My Everyday Homemade and the theme is APHRODISIACS…just in time for Valentines day. Amanda lives on 8 acres of land in Indiana, US. Her recipes are feed many mouths – as they should be when cooking for 6 people regularly! Check out her charmed life on her Instagram here: https://www.instagram.com/homemade_mama/ If you are embarking on any new food adventures this month, make sure to  share it with Our Growing Edge. Some aphrodisiac-related food adventures you could try this month: Makes something from a fruit or vegetable with a sexy shape (bananas, avocados, figs) Cook with chocolate Shuck an oyster Construct a 3 course meal that can be eaten in bed Host a champagne breakfast Devise a romantic dinner for two Make truffles (chocolate) Cook with truffles (fungi) To submit a post, click on the submission button below: More info on the event can be found here. Last month’s event Last month was hosted by Terri from Food …

Tofu Tuesday: Vegetables

These adorable beaded vegetables are a gift from my friend Vanessa all the way from Guatemala. Tofu especially approves of the carrot. Vanessa has spent a year volunteering full time in an orphanage in Guatemala and is now wrangling huge spiders and headed to Nicaragua via El Salvador. Vanessa is a rock star. Check out her blog here. Click here to see more editions of Tofu Tuesday.

Poké face

Poké (pronounced “po–kay”) landed in Auckland last September in the tired underground IMAX food court on Queen Street. My fork buddy and I hit up Poke Time on opening day: bright and little tacky, as Hawaiian-themed things can be, the experience has a Subway vibe and is essentially a build-your-own raw fish salad bowl. You pick whatever you want, although it can be too many decisions for the uninitiated. If you’ve never tried poké before, it can be overwhelming but if you know what you are doing, Poke Time is great value. With heaps of options including salmon, two types of tuna, and trevally, they also have token vegetarian options, but that’s probably not what most will come here for. Tip: go for the seasoned fish, the non-marinated options are essentially sashimi bowls, rather than poké bowls. Poké means “chop” and is a Hawaiian dish influenced by Japanese cuisine. Poké is raw fish (such as tuna, salmon or octopus) is cubed and seasoned with soy sauce, sesame oil, seaweed. Poké is often served served with fresh vegetables and rice …