Author: Bunny Eats Design

Our Growing Edge – February 2017 – Aphrodisiacs!

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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

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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

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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 …

Tofu Tuesday: #Girlboss mug

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Welcome back to Tofu Tuesday! Tofu spent Christmas and New Years at my parents’ house so we had a little hiatus. I got a huge mug for Christmas. Every day I fill it with coffee and plan to take over the world. It’s going to be a great year. Click here to see more editions of Tofu Tuesday.

Our Growing Edge – January 2017 – Healthy Starts

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Many of us will begin the year with a food-related resolution. Whatever form your new years resolutions take, there’s no doubt that it can be tricky to start afresh after the decadence of the holiday season. A new year, a new month means a new edition of Our Growing Edge. This blog link up encourages us to try new things in the kitchen, in our bellies and in our every day lives. While I’m not a fan of extreme diets, incorporating whole foods into my diet is absolutely something I can get on board. Fresh produce, fresh fruit, fresh meat and fresh seafood can be super inspiring when it comes to eating well. January 2017 hosted by Terri from Food Meanderings and the theme is HEALTHY STARTS. Hopefully this link up with encourage us to think of healthy, delicious recipes and hold us accountable this month. I look forward to seeing all the delicious ways you start 2017 with. If you are creating any healthy dishes month, share it with Our Growing Edge. Some ideas you could try this month: Experiment with …

2017 Manifesto

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2016 was a game changer. If we are forever rushing along the deluge of life, then 2016 was when I jumped from the safety of the raft to try synchronised swimming. It was scary but it looked cool. This year I grew up a lot and at the risk of sounding like another thirty-something year old woman who has found herself…I’m another thirty-something year old woman who has found herself. I know who I am and feel solid in my shoes. In this life that I have carved out for myself. And it’s been amazing. I am living the dream. Courage In March 2016, not so long after writing last year’s manifesto (or resolutions if you prefer) and after a lot of reflecting, I handed in my notice at my graphic design job of over 10 years to go full time freelance. Now I am a graphic designer, a blogger, a food stylist, a photographer and an illustrator…whenever and whatever the job requires. I’m a multi-faceted creature with many curiosities, talents and passions. As many of us …

Festive Lamb Salad

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Hope everyone had a delicious Christmas! We’ve just spent four nights at a bach (kiwi for holiday home) for some family time. We were just a short downhill walk to the centre of Akaroa, a sleepy French harbourside settlement surrounded by dramatic hills. There were barbecues, lots of salads, a glazed ham, whitebait fritters, chocolates, cookies, desserts and just enough chilled beer and wine to wash it all down. I adore glazed ham (call me the queen of ham) and we finished the last of the ham leftovers the night before departure. I am not all hammed out at all. In fact, I’ve been contemplating buying a post-Christmas ham for the two of us to snack on. Maybe after that I shall be satiated. In any case, this festive salad I made earlier this month with lamb steaks could be switched for leftover ham if you happen to have any still left. Just top with sliced ham instead of sliced lamb. Festive lamb salad (or leftover ham salad if you happen to have leftover ham) Serves 2 Ingredients …

Winner of Lisa’s Giveaway

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Hope everyone had a lovely weekend! The weather was stunning and if you weren’t rushing around with last minute Christmas shopping, you might have enjoyed the sunshine. With a big thank you to Lisa’s I am pleased to announce the winner of the  beautiful Laguoile cheese knife and slate board set giveaway. The winner is… *drumroll please* Michelle Polido Congratulations Michelle! I hope you enjoy creating your own gorgeous platters all summer long, thanks to Lisa’s. Thanks to all who entered, make sure you stay up to date with this blog and my giveaways by following my Facebook page here. This post was made possible by the good folks at the Lisa’s. Opinions are my own.

Tofu Tuesday: New desk

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We have a new office set-up at home. Instead of one big table, The Koala and I now have a desk each and I love my set-up. Seriously, I get up early each morning so I can sit at my new workspace. It’s the little things. P.S. How many bunnies can you see? Click here to see more editions of Tofu Tuesday.

Tofu Tuesday: Aotearama Calendar

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Are you looking for a wonderful Christmas gift that is 100% designed and made in New Zealand? Local antipodean store, Pauanesia has released their 2017 calendar titled “Aotearama”. Featuring 12 New Zealand coastal scenes painted by my super talented sister, Joanne Ho. I’m so proud of you sis! My favourite is Karekare Pit Stop, modelled here by Tofu the bunny. My friends and I spent Easter this year at Karekare making great memories and falling up with the wild landscape there. There are many other scenes that will stir up feel-good nostalgic memories and make you want to take a kiwi road trip ASAP. Just in time for summer. $2 from each calendar sold will be donated to Sustainable Coastlines. Calendars are $24.90 each and available online here or at Pauanesia, 35 High Street, Auckland CBD. More info on Joanne Ho A.K.A. Help Birdie can be found on her portfolio site here or on their Facebook page here.   Click here to see more editions of Tofu Tuesday.

Our Growing Edge – December 2016 – Festive Feeds

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I am incredulous. How is it December already? Yesterday marked the first day of summer here in the southern hemisphere, which seems upside down to those in the north. Here we like to celebrate the holiday season with beach visits, backyard barbecues and meals eaten al fresco. This is the season for festivities…which leads me to this month’s theme for Our Growing Edge: Festive Feeds. December’s edition of Our Growing Edge is hosted by Rebecca from The Economic Foodie.  Rebecca is an economics grad from Sydney, Australia. The Economic Foodie has been going for a year and a half and includes healthy, wholesome dishes that are gentle on the pocket. Think salads with lots of colour and flavour and mostly (but not strictly) vegetarian recipes. Her mantra “Less waste, more creativity” is great for any time of year, but particularly for December which can be a little more wasteful and indulgent. If you are creating anything delicious for the holiday season, share it with Our Growing Edge. Some ideas you could try this month: Invent a recipe using up holiday leftovers Make an edible gift Host a …

Tofu Tuesday: Serious

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We had the pleasure of trying some of Serious Popcorn’s newest flavour: Coconut and Vanilla. With a light flavour a hint of salt and not too sweet, this is great guilt-free snacking. Co-founder of Stolen Rum (see previous Tofu Tuesday: Stolen edition here), Roger Holmes now peddles organic popcorn in three flavours and cutesy packaging. Serious Popcorn are serious about being organic, non GMO, dairy and gluten free and all ingredients 100% traceable from farm to bag. No rabbits were involved in the serious task of snack tasting. Click here to see more editions of Tofu Tuesday.

Anatomy of a platter with Lisa’s Hummus (and a giveaway)

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  Summer is at our doorstep At our place, sunny days often lead to long evenings in the backyard. Grazing platters are great for easy weeknight dinners. Bring out your speakers, throw a forgiving tablecloth over your weathered outdoor table and delight in the warm weather. I keep a few platter-friendly bits and pieces on hand in case of unexpected guests or for days when I don’t feel like cooking. Put together a simple platter for two with just a few items foraged from your fridge or pump it with more items when catering for many mouths. Platters are super easy to scale up or down and if there’s more than 5 people at the table, it’s a good idea to make a couple of smaller platters so everyone can have easy access. Lisa’s make entertaining easy with their range of delicious hummus and dips. When it comes to platters, colour is important and I’ve picked my favourite beautifully colourful dips from the Lisa’s Hummus range: Chargrilled Capsicum, Basil Pesto, and Beetroot with Roasted Cashews. …

Tofu Tuesday: Asleep in the backyard

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We’re getting our roof replaced so during the day, we’re keeping Tofu inside so he’s out of the way of building hazards. After the workday though, when everyone has gone home, Tofu enjoys a snooze in the back yard. I’m pretty sure Tofu the bunny does not consider himself a prey animal, but a master of his domain. Click here to see more editions of Tofu Tuesday.

Taste of Auckland 2016 – the run down

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Taste of Auckland is here and last night, my fork buddies and I braved the weather to enjoy opening night. The promise of rain might have kept the crowds away and while the weather was nowhere near as horrendous as Taste 2014, we were glad we wore gumboots as it drizzled later in the night. There are 5 more sessions to go over the next 3 days and with many different areas and entertainment to keep you busy, there’s something for every shade of foodie. Even those who hate the term “foodie”. Taking photos of your food is 100% acceptable at Taste, some of the servers even made styling suggestions when I asked if I could take photos. I love how Taste is a shared communal experience and it’s totally OK to ask complete strangers about the food they’re enjoying. A stranger at Taste is a fork buddy you haven’t met yet. Once again, a well run festival, easy to navigate and meander around. No queues when we went meaning more time to enjoy the festival. Great atmosphere, delicious food, tastings and …

Around the world with Lisa’s World of Flavours (and a giveaway)

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I haven’t eaten EVERYTHING…but it’s on my list. Food tourism is on the rise and eating one’s way around the world is a legit pastime. New flavours, ingredients, and cooking techniques are my favourite travel souvenirs to bring home. I love being inspired by cuisines from around the world and until my next overseas adventure, I bring little slices of the world into my kitchen through food. Lisa’s new World of Flavours range takes iconic flavour combinations and re-imagines them as dips. Lisa’s Hummus is already a household name in NZ and the new range is made with beans instead of chickpeas and is gluten free and vegetarian. These dips make it easy to add an exotic touch to some of your favourite meals. There are 3 flavours in the World of Flavours range (so far): Greek Yoghurt Dip – lightly creamy with the fresh taste of mint and lemon. Great on sandwiches or burgers, as a spread or topping, perfect for summer barbecues. Thai Sriracha Dip (my favourite) – with sweet chilli and roasted capsicum, this …

Tofu Tuesday: Cracked Ink skull

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Our good friend Si from Cracked Ink delivered this skull recently. I love buying art and even more so when it’s art by people we love! Check out his website here and his Instagram here if you like this whimsical brand of character art. Tofu investigates. Click here to see more editions of Tofu Tuesday.