All posts filed under: Culinary Adventures

Top 5 for Restaurant Month – $25 edition

Published by

Love to dine out? Bank balance says “No”? I *could* spend an embarrassing amount of money dining out. But for the last wee while I’ve been to sticking to a self-imposed budget. $50 a pop. It’s not a super tight budget and I still dine out regularly, I just politely decline the $50+ invitations. With American Express Restaurant Month coming up in a couple of weeks, I was little nervous about what my bank account would look like…but never fear! The $25 menu is here. I’ve had a good squiz at the $25 menus and I’m pretty excited. This is my shortlist for the month, all $25 a pop, most with options and some even come with a glass of wine. I’m going to need some dining companions so hit me up and let’s make a date. Genie’s Top 5 for American Express Restaurant Month THE $25 EDITION (in no particular order) 1. BEAST & BUTTERFLIES – Quay Street $25 for 2 course lunch with options. ENTRÉE OPTIONS: Market fish ceviche: Pickled ginger gel, coconut, …

Arroz Caldo for two.

Published by

It’s been a month since we got back from the Philippines and winter has landed heavily on New Zealand. I’ve pulled out my old winter coat and I’m wrapped in my biggest scarf. I’m contemplating new slippers. Is two pairs of slippers really enough? All I want is comfort food. I love comfort food. If I could figure out how to make a living devouring the world’s comfort foods, I would be in heaven. One comfort food that I grew up with is congee. Rice porridge. Placed somewhere between soup and risotto, it’s a bowl of steaming goodness. My Cantonese parents made congee when we were sick or just needed comfort. Congee was brought to the Philippines by Chinese migrants, where the locals tweaked it and gave it a Spanish name: Arroz Caldo. ARROZ is “rice”, CALDO is “hot” and this tricked up relative to congee was on my list of dishes to try. Many parts of the Philippines serve a yellow-hued Arroz Caldo (coloured with safflower) however, we visited the Visayas where they serve …

Coriander Chimichurri

Published by

I am obsessed with polarising flavours and ingredients. “What is your favourite food?” is such a common question but I think, “What is your least favourite food?” is far more interesting. My own list of hated foods have evolved over the years and I imagine yours is ever evolving too. If we were meeting for the first time – making conversation – I might ask you, “What food do you hate?” and you might answer, “Coriander” (or cilantro). Known as coriander in most parts of the world but known as cilantro in Spanish (and in the US). Fresh and leafy, the entire plant: leaves, stem, root and seed are used in cooking. The root and seed taste notably different and should not be substituted in place of the green parts. Probably the most polarising herb in the world, those who dislike it call it foul, soapy or grassy. Those who love it describe it as fresh or citrus-y. I don’t taste citrus but it goes beautifully with lemon and lime IMO. Buy coriander in a …

Vietnamese Shaking Beef

Published by

It’s been a minute since The Koala and I visited Vietnam. We visited in January 2011, completely unprepared for the winter. We got off the plane in the early, early hours of the morning, were accosted by motorcycle drivers, dropped our bags off at our hotel and went in search for our first meal on foot. We happened upon a little noodle shop that was packed first thing in the morning. We figured that any place that was packed with locals for breakfast would be a good bet. Once we were seated, we realised the shop only sold eel. Options included fried eel, eel soup, eel noodles or eel porridge. Every item on the menu was under $2NZ. And that’s how we ended up eating eel for our first meal in Vietnam. We couldn’t speak a lick of Vietnamese but we got through our trip by pointing and our drawing skills helped us out more than once. Still, we made some incredible food memories and I still think fondly upon the Vietnamese way of cooking and eating. …

Where I really want to go for American Express Restaurant Month

Published by

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, …

Edible Paradise

Published by

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

Published by

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 …

Auckland! Prepare your waistbands.

Published by

This is not a sponsored post. Sorry if I get gushy…I just get easily excited about food and I love a bargain. It’s almost August which means Auckland Restaurant Month starts next week. A great time to visit all the CBD restaurants you have been meaning to visit. There are special menus starting from $25 (some including wine!) there is something for all tastes and budgets. Below is my 10 picks for the month. I’ve curated this list from over 100 offerings. Some are set menus and others have options to choose from.Hopefully this helps you make some decisions or entices you to check out the other menus for the month. Full disclaimer, this list is purely self indulgent. They are all places that were already on my wish list or places I’ve wanted to get back to. I’m unlikely to get through them all but a girl can dream. Have a nosey and if you are hungry for more, check out the rest of the offerings here. IMPORTANT! Make sure you read the terms …

Way of the Tao

Published by

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

Published by

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

Published by

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.  

Cocktails and dumplings

Published by

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!

Published by

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 …

Poké face

Published by

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 …

Our Growing Edge – January 2017 – Healthy Starts

Published by

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 …

Our Growing Edge – December 2016 – Festive Feeds

Published by

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 …

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

Published by

  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. …

Te Matuku Oyster Festival and a deep fried oyster recipe

Published by

The Koala and I had the pleasure of attending the Te Matuku Oysters on Waiheke on Saturday thanks to Jenny’s Tamarind Chutney and Te Matuku Oysters. Our first festival of any kind since last summer, the weather held up – aside from a couple of light showers, it felt like summer. Waiheke is an island just a 35 minute ferry ride from downtown Auckland with loads of pristine beaches, a warm Mediterranean micro-climate and a focus on growing quality food and wine. We started with a delightful pilsner from Albi Brewing Company and a complimentary 3 oysters each. We were in oyster heaven and gobbled up more than our share and at festival special prices, it didn’t hurt the wallet one bit. If you love oysters the festival is time to gorge yourself on fresh, plump oysters. If your preference is natural with a squeeze of lemon (or Worcestershire sauce or vinaigrette), then shucked oysters are just $20 per dozen. To give you an idea of market price, a local restaurant sells the same oysters at $48 per dozen. …

Our Growing Edge – November 2016 Intro

Published by

November edition of Our Growing Edge is hosted by Alicia from Alicia’s Bits n Bobs. Just a reminder: Our Growing Edge is the part of us that is still learning and experimenting. It’s the part that you regularly grow and improve, be it from real passion or a conscious effort. This monthly event aims to connect and inspire us to try new things and to compile a monthly snapshot of what food bloggers are getting up to. So if you don’t already have a foodie bucket list, it’s time to write one. Feel free to browse my list for  some ideas. Some ideas you could try this month: Learn a new technique Reverse engineer a dish from your favourite restaurant Cross something off your bucket list Cook something new out of an old cookbook Try a new cuisine To submit a post, click on the submission button below: More info on the event can be found here. Last month’s event October was hosted by Annika from We Must Be Dreamers. Check out her round up of all the HALLOWEEN submissions on her blog later this month. Below is a preview …

Burrata for NZ Cheese Month

Published by

Happy NZ Cheese Month! I was over the moon last month when I joined a bunch of cheese-loving media on a NZ Cheese road trip. We visited some great local cheese makers, tasted some amazing and some polarising cheese and even met a lovely herd of water buffalo north of Auckland in Whangaripo. One of our stops was at Il Casaro, located in Glenfield in an unexpectedly industrial area proving that cheese needn’t be made out in the countryside to be good. Here we witnessed Italian cheese maker and co-founder Massimiliano make mozzarella by hand as he explained the process and treated us to freshly made cheese. New Zealand cheese is nothing short of phenomenal. The quality and creativity of our cheese is absolutely good enough for the world market, but many small producers can only meet the demand of our local appetites. This means that our very best cheese actually stays in the country. A win for us. In honour of NZ Cheese Month this month, I had the pleasure of trying this organic …