Author: Bunny Eats Design

Food bloggers with Food intolerances

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It seems there is a large number of food bloggers have food allergies, food intolerances or specialty diets. I have had eczema for ever (runs in the family) but I’ve always been of the persuasion that if it was indeed diet related, I’d rather put up with it than give up the foods that I love. For as long as I can remember, every year in November/December, I get eczema. When I was in high school, with exams and art boards due, I put it down to stress. But I finished high school and went to uni and it continued. I graduated 7 years ago and I don’t really have extra stresses at this time of year, yet it persists. I think it could be a combination of things and some internet research suggests that I may be right. It could still be stress and perhaps the warmer weather. The sunshine probably aggravates it and then there are other factors like seasonal foods. This year, it’s been particularly bad and I make no secret that …

Monday Bunday: Alessi bunnies

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I started Monday Bunday over a year ago to collect and curate a selection of contemporary rabbit designs from around the world. Over the year there’s been Monday Bunday posts on graphic design, illustration and typography, fashion, art, decor and homeware, furniture, office and more. Who knew there was so much bunny stuff out there? Bunny themed designer kitchen pieces always make me squeal with glee. This week’s Monday Bunday post is a kitchen one. I present to you: Magic Bunny Toothpick Holder and Bunny & Carrot Kitchen Roll Holder designed by Stefano Giovannoni for Alessi.

Monsoon Garden

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The weather in Auckland right now reminds me of monsoon season in Borneo around this time last year. Only this is a bit colder. It’s supposed to be summer. This week we’ve had intense bits of rain followed by intense sun. No one seems to be enjoying it except the garden. I ate my first garden strawberry this week (we planted 2 varieties) and I’m getting excited at the prospect of our tomatoes. They’re a still green at the moment, but you can tell they’re going to be all different. To get more interest out of the 3-drawer filing cabinet planter, we’ve planted 3 tomato plants. Beefsteak  – a deep red, large (one of the largest kinds), uneven shaped tomato. Sweet 100 – a prolific red cherry tomato. Yellow Plum – a bright yellow egg shaped tomato.  

A Bunny Christmas

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This post is an entry for Sweet New Zealand, a monthly blogging event open to all Kiwi bloggers. Founded by Alessandra Zecchini, this month’s event is hosted by Bron Marshall. See here for more info on this month’s event. This week, my friend Miss A developed a deep and sudden obsession with making a gingerbread house. Her flash of enthusiasm roped me on board. I was super apprehensive about the mission as I’m not a baker. No sir! But I was keen to decorate a gingerbread house. So, with her leading the baking and I leading the decorating, we made this after work, over wine and 2 nights. We didn’t have much of a plan but we are stoked with how it turned out. All we knew is that we were going to make a house, but we ended up with a house, 4 trees, 3 bunnies, a fence and a snowman. Wafer makes a lightweight and authentic roof, but goes soft after just a day. We used this recipe by Tamara Jane of the Good Morning show for the gingerbread …

A Week in Foodie TV

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I haven’t been watching much TV lately, but a quick nosey shows that there are some foodie things to watch on “free to air” TV in New Zealand at the moment. A week in foodie TV Monday The Chef’s Apprentice, 6.30pm on Prime The Naked Chef, 7.30pm on Prime The Supersizers Go…, 8.30pm on Prime Tuesday The Chef’s Apprentice, 6.30pm on Prime Donna Hay: Fast, Fresh, Simple, 7.30pm on Prime Nigella’s Christmas Kitchen, 8.00pm on Prime Rick Stein’s Christmas, 8.35pm on Prime Wednesday The Chef’s Apprentice, 6.30pm on Prime Thursday Kitchen Nightmares, 9.30pm on 2 Saturday Harvest, 4.30pm on Prime Food Culture, 5.00pm on Prime Jamie’s Best Ever Christmas, 7.30pm on Prime Economy Gastronomy, 7.30pm on Prime Sunday Celebrity Masterchef, 3.30pm on Prime There’s nothing currently on Friday (making it a good “go out” night) and Tuesday is a foodie marathon over on Prime. I love watching food on TV. I find it comforting, voyeuristic and inspiring. We don’t have Sky, mostly because I feel like paying for TV would make me feel like I …

Prepare Ika Mata (Cook Islands raw fish salad)

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Raw fish is delish I fell in love with Ika Mata during our honeymoon in Rarotonga a couple of years ago. This raw fish and coconut cream salad is “cooked” in lemon juice and confettied with diced vegetables. I’ve eaten it a couple times in New Zealand, but never had the guts to make it at home until now. It’s absolutely a summertime dish and I’m glad to be able to cross it off this summer’s to do list. It was much easier than I anticipated. I don’t know what I haven’t made it sooner. Some raw fish dishes from around the world (alpha): Crudo, Italy Ceviche, South America Ika Mata, Cook Islands Kelaguen, Mariana Islands (Micronesia) Kinilaw, Philippines Kokoda, Fiji Ota ‘ika or Oka i’a, Tonga, Tahiti, Samoa Poisson Cru or E’ia Ota, Tahiti Poke, Hawaii Tiradito, Peru This recipe uses yellowfin tuna because it happens to be on special this week at Nosh, but you can use firm white fish such as kahawai or gurnard if the price is right. This is good eating, but can feel on the light side. If you are like …

Cook Ribs

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Ribs The ribs at Al Brown’s new restaurant, Depot are incredible. Lamb ribs with harissa sauce sounded great and I liked the inclusion of roasted capsicum. Al’s recipe can be found on his restaurant website for those that live outside of Auckland or just want to be able to make the dish at home. What a giver! I also have a soft spot for Lonestar ribs. It’s the only thing we go to Lonestar for these days. Ribs shouldn’t be a special occasion food, so I figured that was time to attempt to cook ribs at home. I put together this recipe after reading a bunch of recipes online and also incorporating some flavours that would work well with pork. Roasted capsicum is easy to do. Just cut a capsicum into quarters, remove the seeds, smear with a little oil and bake at 180°C for 40 minutes. In hindsight, this sauce would be badass with a slow cooked hunk of pork. Think pulled pork with coleslaw, potato salad and fresh buns. Oh boy. Kaitaia Fire Kaitaia Fire is …

Geek Out on Code Cards

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These letterpress egg nog holiday cards by Code Cards will tickle web developers. “This set of greeting cards features an egg nog recipe in four popular languages: Python, Ruby, PHP, and Javascript. Send them to a fellow web worker or keep them for yourself as a handy liquor cabinet reference.” $14USD for a set of 4 from Code Cards Etsy store.

Crave’s Community Paella

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There’s nothing that brings together a community than the promise of a good feed. Local cafe Crave had a paella street party yesterday with a 1.2 metre paella pan to feed 200. Crave is right by the Morningside train station and a cool industrial-looking cafe with exhibiting artworks. The decor may look cool, but this is a place you can find a slice of humble pie. Under a Christmas tree there, they currently have a gift drive for the Auckland City Mission. In their words: “We are a cafe with charitable status, all our profits go back into the local community and to global poverty issues.” When we arrived, the paella pan had chicken was cooking in a vivid broth so we relaxed and had a coffee and looked the paintings on display while others enjoyed their BYO. We met some lovely people and there was a great sense of community. It was fun to watch the paella ingredients being added one by one and excitement grew as it looked more and more festive with …

Advent Sausage

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I admit, I’m not much of a sweet tooth. My fondness for umami has me deemed as a “meat tooth”. So when I saw this design by German ad agency Butter for their client, Koenecke – a sausage company, I laughed out loud for real (while squealing with delight on the inside). Move over boring old Advent Calendar, here comes the Advent Sausage. *ok, it’s actually rather old news, this project won an award in 2008. Why on earth hasn’t this concept taken off?

Pinot Noir and a Platter

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I’m super lucky to have Sabato just around the corner from work. Sabato is a gourmet food store and it’s a happy place where I can pretend to be a foodie during my lunch break. Here I can pick up olives stuffed with all kinds of wonderful things, small pottles of very good pâté and breads with heart. I can sample a whole lot of new things that I’ve never tasted before. Sabato make delicious gourmet sandwiches to order. The sandwhich I had was huge, wrapped in pretty paper and filled with yummy Sabato goodies. Platters are great. Each bite a tasty something else. Interactive and social. Platters are made for sharing. Manzanilla olives stuffed with chorizo, potato sourdough, chicken and brandy pâté, Ferndale gruyere, Whitestone priobiotic brie, and of course, roasted garlic*. All washed down with a celebratory glass of pinot noir. When we ate this platter for dinner, I pretty much ate a can of olives by myself. Red wine and olives. That’s real health food. But if tomorrow, scientists decide that neither red wine or …