All posts filed under: Our Growing Edge

Our Growing Edge October 2015 Intro

This month is hosted by Kerene from The Dream Bakery. To join, click on the submission button below: We all have bucket lists. Whether they’re written down somewhere or kept in our heads and hearts. 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 blogging 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. If you have a blog and are planning to write about a new food related experience, join us! More info on the event can be found here. Some ideas you could try this month: Cook with a Spring or Autumn ingredient Try a new local restaurant Recreate a favourite restaurant dish Forage for your dinner Visit some local markets you have never been to before Cook a dessert from a foreign cuisine Below is a preview of some of the submissions from September’s edition of Our …

Our Growing Edge September 2015 Intro

We all have bucket lists. Whether they’re written down somewhere or kept in our heads and hearts. 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 blogging 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. More info on the event can be found here. This month is hosted by Hannah from Love The Little Bakery. To join, click on the submission button below: There is no theme for this month so just go with what every is new and interesting to you, although Hannah the host loves to bake if that inspires you at all. Some ideas you could try this month: Bake something you have previously failed at Decorate a cake Cook something you’ve seen on Pinterest Host a themed dinner party Use up an exotic ingredient you once bought on a whim Recreate something you …

Our Growing Edge August 2015 Intro – Treat Edition

We all have bucket lists. Whether they’re written down somewhere or kept in our heads and hearts. 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 blogging 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. More info on the event can be found here. This month is hosted by Caroline from Shrinking Single. The theme is TREAT YOURSELF. I’m super excited because this month is Restaurant Month here in Auckland city. No doubt I’ll be treating myself to the various great restaurants over the month. I’m no sweet tooth but I know many of you are and I’m sure you can find some sweet ways to treat yourself this month. It was fun thinking about what I consider a treat and how I treat myself. I can find indulgence in lots of places. Some ideas you could try this month: …

Sliders Party

  The Koala and I had friends over for a sliders party last weekend. We love home made burgers and make them all the time. With The Koala as captain and me as his prep chef, we usually create towering cheeseburgers with all the trimmings that require you to unhinge your jaw to feast upon. Having a burger party was on my foodie bucket list. Having never made sliders before, we might have been too ambitious with our five slider menu. Luckily we didn’t have many guests and everything went smoothly (if a little frantic). We made 50 sliders but this was too many as the sliders were more filling than anticipated. Our eyes were much bigger than our stomachs so we sent everyone home with extras and we grazed on leftover sliders all night. It was hard to pick the winning slider, but the top three were: (in no particular order) Crispy Pork Belly Pan-fried Fish Peking Duck All the sliders were good, some were just better. In future, I would just make the top three flavours. Five kinds was too much …

Our Growing Edge July 2015 Intro – Party Edition

We all have bucket lists. Whether they’re written down somewhere or kept in our heads and hearts. 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. More info on the event can be found here. This month is hosted by Pia from Joie de Vivre and Cupcakes. The theme is PARTY WITH FRIENDS. I’ve got a few ideas for this month. Maybe I’ll even tick off a bucket list item. Some ideas you could try this month: Throw a 4th of July BBQ party Translate a family favourite to feed a large group Host a dinner party at home Invent some new drinks for a cocktail party Throw a make your own taco/burger/pizza party Create some make-ahead party canapés. To join, click on the submission button below:   Below are just a …

Banh mi in winter

Early 2000’s, The Koala and I arrived in Hanoi, Vietnam at 6am local time during the coldest month of the year. We’d just flown in from balmy Kuala Lumpur and had been awake for at 24 hours. We weren’t prepared for the cold but we dumped our stuff at our hotel and went exploring. The city was wide awake, bright and bustling. Big baskets of bread stacked on the footpath and banh mi sellers bundled up and huddled together like winter birds cozied up on a branch. What is banh mi? For those unfamiliar with banh mi, the word “banh mi” (pronounced BUN-mee) just means “bread” in Vietnamese but has come to mean a single serve baguette sandwich. The French colonials left behind baguettes and pate when they left Vietnam in the 1950s and the locals created this awesome fusion sandwich before fusion was a thing. Stuffed with pork or chicken, pate, mayo, cucumber, coriander (cilantro), pickled vegetables and sometimes chillies, they are made fresh to order so you get to choose (in our case point) the …

Our Growing Edge June 2015 Intro – Picnic Edition

A new month means new edition of Our Growing Edge. Thanks to those who submitted to May’s edition. Below are just a few of the submissions from May’s edition of Our Growing Edge. Check out the full round up by Jordan and Cindy over on My Daughter and I. Picnic theme Those of you in the northern hemisphere will be enjoying longer and brighter days while us southerners are hunkering down for winter. Maddie from Supper Lovin’ is our host for June and we have a gourmet picnic theme this month. I’m looking forward to seeing what you come up with. Some suitable ideas are food that travels well, baked goods, summery drinks and cocktails, salads, sandwiches. Dishes you love eating at picnics but have never tried making, maybe classics with a twist. Submissions for June are open from now until the start of July. More information here.

Our Growing Edge April Intro and March Round Up

Cynthia from Eat Munch Love has published the round up for Our Growing Edge March. There are some creative ideas in there and gorgeous photography by a wide range of bloggers. Have a look! It’s fabulous! For those who are just joining, Our Growing Edge is a monthly link up that aims to connect and inspire us to try new things and to compile a monthly snapshot of what food bloggers are getting up to. Time to tick off some foodie bucket list items. More info here. This month is hosted is hosted by Nikki from Everyday Life Mother and Wife. To join, click on the submission button below:

Diving into fish tacos

  Warning: May contain innuendos. I love fish tacos. I dream of staying near the coast in Mexico and gorging on fresh fish tacos every day. We’ve enjoyed tacos at home a few times, specifically pulled pork tacos so when we received some lovely fillets from our delivery last week, I figured it was time to explore the fish taco at home. I’d never made them before, but it seemed pretty straightforward to me. I just made up the process as I went along. The perfect fish taco has a good balance of fish, salad and condiments. I hate a dry taco. Saucy tacos FTW! My preference is soft shell tacos, specifically corn tortillas. I first tried Tio Pablo’s corn tortillas last year when I was going through a gluten free phase, but turns out, I prefer the flavour of corn tortillas over flour tortillas. I used tarakihi fillets, but any medium white fish will do. Snapper, red gurnard, or trevally would also be suitable. Other types of fish such as flounder, turbot or salmon would probably be amazing. Feel free …

Our Growing Edge March 2015 – Intro

A new month means a new edition of Our Growing Edge. I founded Our Growing Edge to encourage fellow bloggers to experience and share new food adventures. Every month I push myself to do something a little unexpected and different in the kitchen (or outdoors as I was barbecuing last month). Here are a few submissions from February’s collection of Our Growing Edge, the full round up to be published on Love Live Life by Kim shortly. Pictured: Top Row: Supper Lovin’, Vittles and Voyages, Bunny Eats Design. Second Row: Think Eat Repeat, The Kiwi Diaries, Christy’s Food Rush. Third Row: The Cook’s Pyjamas, Searching For Spice, Andre’s The Home Baker Fourth Row: Spicy, Quirky and Serendipitous, Love The Little Bakery, Joie De Vivre and Cupcakes. Host This month’s host is Cynthia from Eat Munch Love. Cynthia is a passionate foodie from Vancouver who loves developing scrumptious recipes, and living healthfully. If you would like to host an event, contact me and we can arrange a month for you. To find out more on how to join Our Growing Edge including the link to submit, see the event …

10 tips for charcoal barbecue noobs

The Koala doesn’t spend much time in my kitchen our kitchen, but like most red-blooded kiwi males, The Koala is happy behind a barbecue (with beer in hand). We haven’t had a barbecue for a few years so The Koala and I bought ourselves a charcoal barbecue for Christmas. Introducing our Charmate 57cm Premium Charcoal BBQ. There were 3 options for this size which we dubbed the cheapie ($80), the middle of the road ($200) and the Weber ($400). We went for the $200 option and also picked up a cover, a barbecue tool set, a lighter, Manuka wood chips and 2 bags of hardwood lump coal. Yes, we got ourselves coal for Christmas! We must have been bad this year.   Gas barbecues are super popular here in New Zealand because they are quick, convenient and cheap to run. But we figure, we cook with gas in our kitchen every day. We know what gas cooking tastes like. We would like a new experience please!   Charcoal is different to gas (no shit). You get a …

Our Growing Edge – February Intro

We all have bucket lists. Whether they’re written down somewhere or kept in our heads and hearts. 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. The February link up for Our Growing Edge is live. This month is hosted is hosted by Kim from Love Live Life by Kim. Kim is a Psychology student based in London with an inspiring blog hoping to achieve a better lifestyle and body by eating clean and exercising. With her love for food and passion for photography she hopes to create inspirational articles. The majority of her recipes are gluten and lactose-free, easy to make, and healthy (with the occasional cheat-meal). To join, click on the submission button below:   …and just in case you missed it, check out the round up by Christine and Kathy …

Bacon Jam

The Koala and I spent Christmas in Christchurch. Our first meal off the plane was at Terra Viva Cafe with The Koala’s parents. When I saw Hot smoked salmon and bacon jam salad on their menu, I didn’t look any further. I didn’t have to. Nothing could beat that combo for me. The salad was both tasty and light, the perfect meal for a “just got off the plane and I’m going to have an epic dinner later”. You can read my review and photos over here. Since then, I’ve been dreaming about bacon jam. “But Genie, what the hell is bacon jam?” I hear you cry. Well, bacon jam is bacon (of course) cooked down with onion, garlic and sweet gummy goodness until it is caramelised and crazy good. I had to make it. I had a browse at some recipes and decided on this one from Dinner With Julie. I’ve simplified an already simple recipe. Seriously, if you are a fan of bacon, you need this in your life. This recipe will make your house smell …

Our Growing Edge January 2015 – Intro

  I hope you have all suitably recovered from the summer holidays (those of you in the southern hemisphere). I’ve been back at work now for a week and a half. We’re still on skeleton staff, but work is picking up both in freelance and at my day job. I can feel in my bones that 2015 is going to be a big one. I know many of you have resolutions (because I’ve read them). For yourself and for your blog. Whether it’s to find happiness, motivation, health, fitness or adventure we’re all dreaming and setting goals. For those who have just started reading, I’d love to introduce Our Growing Edge to you. 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. This month is hosted by Francesca …

Mr Fancy Cabbage Pants

The Koala enjoys cabbage boiled, I prefer it cooked quickly on high heat. We both eat cabbage either way. Sometimes, I tease The Koala about how white people smell like milk and cabbages. It’s not true. I love milk and cabbages just as much as the next girl, maybe even more than the next girl. We don’t smell like milk and cabbages (unless we’re immune to the smell). Kale was fashionable in a big way, then came brussels sprouts. I think cauliflower tried to knuckle in (particularly with cauli rice and cauli crust pizza) but it’s time for the humble cabbage to make a comeback. Of all the brassicas, cabbage is the most affordable by weight. A dependable, good value vegetable. It’s time to get creative with cabbage. Very Pinteresting I kept seeing grilled cabbages on Pinterest. To be more precise, cabbage wedges with a special dressing. I browse Pinterest quite a lot and grilled cabbage food porn kept popping up as different bloggers posted variations of the recipe. It came with glowing reviews like: “I don’t really like cabbage, but I fixed this recipe …

Our Growing Edge November 2014 Round Up

The round up for Our Growing Edge is now up! Thanks to Linda from The Orange Bee for hosting. You can check out the lovely entries here. Thank you for all the bloggers who participated last month. The photos looked great! December is hosted by Christine and Kath from Garden Eats. To join, click on the submission button below:   We are looking for hosts for 2015. It is wonderful having Our Growing Edge hosted on blogs all over the world. Hosts post a round up of highlights of the event on their own blog at the start of the following month. It is an exclusive post. If this sounds like a good fit for your blog, let me know.

Our Growing Edge December – Intro, Festivities and Indulgence

It’s the start of December, which means the start of summer and the weather is getting better here in Auckland. Sorry to rub it in for those suffering wintery weather. Sorry. Not sorry. With a new month comes a new edition of Our Growing Edge. This month will be hosted by Christine and Kath from Garden Eats. Christine and Kath are keen organic gardeners and foodies in New York and California. Checking out Christine’s Instagram, it’s hard to imagine she’s starting winter. San Diego is currently at 18°C / 65°F today and Auckland is currently at 16°C / 61°F, it’s warmer there than it is here. Madness! To join us this month, click on the submission button below:   Festivities It’s no secret that December is a time of big spending, festivities and gluttony. I love gluttonous festivities! As of this week, New Zealand has lowered it’s drink driving tolerance. A strategic move. Last week, an average sized dude could drive 5 standard drinks, an averaged sized lady could drink 3.5 standard drinks and then legally get …

Our Growing Edge September 2014 round up

Thanks to Corina from Searching for Spice for assembling the monthly round up. Read it for yourself here. This month is the 20th edition of Our Growing Edge! Jules from The Kiwi Diaries is hosting. Jules is a graphic designer living in Auckland but is from Argentina and is currently galavanting around the globe. I can’t wait to see what interesting food she encounters this month.