All posts tagged: food

Crispy Prawn and Mango Bao with Chilli Mayo

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These crispy prawn and mango bao with chilli mayo are light and bright. This recipe makes 8 stuffed bao which could feed 4 hungry people or 8 people if serving with sides. Use large peeled prawn cutlets. Frozen bao are steamed to fluffy perfection. Find these in the frozen aisle at your local supermarket. Crispy Prawn and Mango Bao with Chilli Mayo 15 mins prep | 15 mins cookDifficulty: Easy | Makes 8 INGREDIENTS1/2 cup mayonnaise2 Tbsp chilli sauce1 cup plain flour1 Tbsp paprika1 Tbsp celery seeds1 Tbsp mixed herbs1 tsp salt2 egg whites16 prawn cutlets, tails removed1L vegetable oil for frying8 frozen bao1 mango, sliced1 cup cucumber slices1/4 red onion, thinly sliced1 spring onion, thinly sliced2 Tbsp toasted sesame seeds1 red chilli, thinly sliced PREPARATION1. In a small bowl or jar, mix together the mayonnaise and chilli sauce. Reserve.2. In a large bowl, add flour, paprika, celery seeds, mixed herbs, and salt. Stir in 2 tablespoons of water into the flour for extra crunchy bits. Reserve.3. In a medium bowl, separate 2 egg whites, …

Five Spice Honey Sriracha Ribs

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I’ve been perfecting my oven-baked rib recipe over the years. It’s pretty simple and best served with a bunch of sides. My favourites are slaw, buttery mash with loads of gravy, cauliflower mac and cheese. This is a mild heat level. If you want something with a bit more oomph, double the sriracha. Five Spice Honey Sriracha Ribs 30 mins prep | 2 hours cookDifficulty: Medium | Serves 4 INGREDIENTS2 Tbsp soft brown sugar2 Tbsp ground paprika1 Tbsp ground cumin1 tsp salt½ tsp ground Chinese five spice1.2 kg pork rib rack2 Tbsp sriracha2 Tbsp honey2 Tbsp barbecue sauce1 Tbsp light soy sauce Garnish: spring onion and sesame seeds PREPARATION 1. To make the rub, combine soft brown sugar, ground paprika, ground cumin, salt and ground Chinese five spice in a small bowl. Reserve. 2. Place the ribs on a chopping board so the bone side is facing up. Using a sharp knife, separate a corner of the membrane from the bone. Pinch the membrane and slowly peel it off. The membrane can be difficult to …

Beef Pho with rich beef broth and rib eye

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This beef pho is a cheat’s version of pho using a rich beef broth and my favourite cut of beef, scotch fillet (rib eye). Freeze the steaks for 40 minutes so they firm up a little for easy slicing. The steak slices are placed in bowls before serving and hot broth ladled over the top to cook the slices instantly. Perfect for cool weather. Beef Pho with rich beef broth and rib eye 20 mins prep | 40 minutes freeze | 1 hour cookDifficulty: Medium | Serves 4 INGREDIENTS2 onions, peeled and quartered1 thumb size piece of ginger, thickly sliced600g scotch steak (rib eye)2 cinnamon sticks4 whole star anise2 tsp coriander seeds1 tsp black peppercorns1 tsp cloves1 L beef broth1 L water2 carrots, cut into large chunks2 tbs fish sauce1 tbs brown sugar1 tsp salt (to taste)375g dried rice noodles, soaked and drainedToppings to serve: fresh bean sprouts, sliced spring onion, coriander, mint, red onion, lime wedges, Sriracha PREPARATION This recipe was created for Greenlea Butcher Shop.

Beer battered oyster sliders

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This post was made possible thanks to the good folks at Stella Artois.  Dear friends, we are living in the future. Right now, I can prod at my phone and summon a dozen cold Stella Artois and a dozen freshly shucked oysters to be delivered to my doorstep. The future is awesome. Beer and oysters are a stunning couple. These oysters come from Te Kouma Bay in the Coromandel and are shucked the morning of delivery. Available in Auckland, only on Fridays until the end of June. Find out how to summon your own tasty dozen by visiting the LK website here. Would also make a great birthday gift or a classy work shout. Inspired by this lovely beer and oyster pairing, I made these epic beer battered oyster sliders with special sauce. I’ve used brioche slider buns here because they are very soft and a little sweet, contrasting beautifully with the crispy battered oyster. The special sauce is a must for any burger lover. I love this sauce and the human guinea pigs that …

One thing I would absolutely eat again and one thing I would not.

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I just spent three and a half weeks in the Philippines. I ate balut on the first day. It was completely unplanned. I promise. Yeah, OK, it was on my list of things to eat. Way, waaay down, at the bottom. Past lechon (pig on a spit), adobo (chicken or pork vinegar soy stew), sisig (sizzling chopped pigs head and chicken liver), arroz caldo (chicken rice soup), kare kare (peanut sauce stew). Even past dinuguan (that’s pork blood stew if you were wondering). Like, if we seriously ran of things to do, I *might* eat a duck fetus for shits and giggles. But that is not what happened.  We arrived in Mactan on a Friday morning and met up with our dear old friend Adam. We started on the local beers fairly early in the day and later enjoyed a jolly dinner with his Mactan crew. There was local BBQ (marinated meat on sticks) tacos and of course, local beer. The subject of balut was brought up I mentioned I was interested in trying it…at …

Coriander Chimichurri

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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 …

“Shrimp grits” Congee

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“Shrimp grits” congee 15 mins prep  |  45 mins cook Difficulty: Easy  | Serves 4 Ingredients 1 cup long grain rice, washed 3L water or stock 2 tablespoons butter 400g peeled prawns 5 cloves garlic, chopped 2 tomatoes, sliced A thumb size piece of ginger, cut into batons 1 spring onion, thinly sliced Optional: hot sauce Garnish: chopped coriander Preparation Place rice and water in a saucepan and bring to boil. Turn down to medium and partially cover with lid so that steam can escape and it doesn’t boil over. Cook for 30-45 minutes until the consistency of porridge. Stir every now and again to prevent grains sticking to the bottom of the pot. Add more water if the porridge is looking too thick. The congee is done when you can see that the individual rice grains have broken down into soft flakes. Season with salt to your taste, remove from heat and divide into serving bowls. While the congee is cooking, make the topping. Melt butter in a frying pan. Add the prawns, garlic, …

Prawn sushi bowls

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Avocados are back in season, baby. It’s time to GORGE. This recipe features my current favourite way to eat avocado: Cut in half, flesh scooped out. Topped with a dollop of mayo, a rosette of pickled ginger and a sprinkling of black and white sesame seeds. Measurements below are rough. Tweak to your own taste, appetite and preferences. I’ve made a quick sushi vinegar rice but you can totally use plain rice, brown rice or black rice. Prawn sushi bowls 15 mins prep  |  30 mins cook Difficulty: Easy  | Serves 2 Ingredients 1 cup raw peeled prawns 1 teaspoon salt 2 cups cooked sushi rice 4 tablespoons rice vinegar 2 teaspoons sugar 1 perfectly ripe avocado 2 tablespoons mayonnaise Pickled ginger* Black and white sesame seeds 2 to 3 cups fresh vegetables, sliced, diced or cut into batons Vegetables: radish, capsicum (bell pepper), carrot, red onion, shelled edamame beans, cucumber, daikon, bean sprouts, tomato, cabbage. Sliced spring onion for garnish. 2 tablespoon sushi/sashimi soy sauce with sliced chilli (optional) Preparation Bring a saucepan of …

Smokey hummus and roast veggie trumpets (and a giveaway)

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This post was made possible thanks to the folks at Lisa’s and Farrah’s , who know a thing or two about quick and easy meals. Scroll to the bottom of this post to enter the giveaway. I love hummus. My absolute favourite way to consume chickpeas. Who’s with me? I love hummus slathered, spread, dipped or dolloped. I have absolutely eaten hummus with a spoon. Lisa’s is a beloved name in dips and their latest creation is the new Lisa’s Smokey Hummus. Delicately pair Lisa’s Smokey Hummus with the savoury and sweet flavours of roasted vegetables, honey and miso. I’m so pleased with how these turned out. I tested this recipe out on two hungry men who devoured them with glee. Super easy to assemble, hearty and full of flavour, this recipe is sure to be put on rotation at your house. I’ve used Farrah’s wraps which are generously portioned. My recipe uses one wrap, cut in half and cone folded to form two cute trumpets. You will need a microwave for this recipe meaning …

Chicken and vegetable pie with creamy white wine and tarragon sauce

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Hey folks, it’s officially winter in New Zealand. This week we have had bright cold days with beautiful blue skies. Now that we’ve hit the long weekend, the gloom has set in. The rain is relentless today. It’s 9am and as dark as night. We have the lights on, the heater cranking and it is good to be inside. Bring on the comfort food. I’ve been craving pie lately and since leeks are in season (just a dollar each!) I decided to make a chicken and vegetable pie. The creamy white wine and tarragon sauce is stunning. This is a good one to have up your sleeve. This recipe is very forgiving. I’m sorry, the ingredients list looks super long but you can use whatever vegetables you have on hand to the equivalent of about 2 litres (an ice cream container) of filling. Some other vegetables that would try are: mushrooms, silverbeet, pumpkin, and celery. Read through the recipe ahead of time, as steps 2, 3 and 4 can be worked on simultaneously. Chicken and …

Chorizo kumara hash

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For those outside of New Zealand, kūmara is the Māori word for sweet potato. Feel free to use sweet potato or a combination of sweet potato and potato. I used fresh chorizo sausages made from free range pork. You can substitute this with any well spiced sausage. Do not substitute with dried or cured chorizo. Chorizo kumara hash 10 mins prep  |  20 mins cook Difficulty: Easy  | Serves 2 Ingredients 2 kūmara (sweet potato) 2 tablespoons olive oil 3 fresh chorizo sausages half an onion, diced 1 garlic clove, chopped 1-2 tablespoons tomato paste 2 handfuls baby spinach To serve: fried eggs and buttered toast Preparation Peel kūmara and cut into 2-3cm cubes. Place in a saucepan of boiling water and simmer for 10-12 minutes until tender. Drain and reserve. In the meantime, place a heavy skillet or sauce pan on high heat and add olive oil. Make a vertical cut down each chorizo sausage, pulling out the sausage meat and discard the casings. Add to hot pan, breaking up the sausage meat into …

Perfect picnic food with Californian Medjool Dates

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This post was made possible thanks to big and juicy Californian Medjool Dates. These whole fruit treats are a natural source of fibre and a wonderful to refined sugar. Available at Huckleberry stores and in the fresh produce section of your local supermarket. Scroll down for giveaway details.   We have had a deliciously warm summer in Auckland. Great picnic weather, and typically for Auckland, some not so great picnic weather. To me, perfect picnic food works at ambient temperature and extra points if it can be eaten with hands. I’ve created these Moroccan chicken pies with Californian Medjool Dates to be enjoyed hot or cold. Chicken, dried apricots and Californian Medjool Dates pair beautifully with cumin, turmeric, cinnamon and ground ginger. These spices are warming but don’t pack any heat, making them excellent for a range of palates including little ones. The filling can be made ahead of time and the pies filled and baked before you head out. And if you plan on bringing these to your next picnic, place pies a tea …

Celebration Stuffed Chicken Breast

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This post was made possible thanks to Freshlife who have two summer hampers to give away. Competition closed. Winners: Congratulations to Kate Rassie and Holly Jay P! You are the winners of the Freshlife Summer hampers. November is my favourite month as it’s my birthday month. Each year, I use my birthday as an excuse to celebrate for at least 2 weeks. In my world, celebrating includes great food and great company. My social life really amps up this time of year, as I get ready for the summer season. Sometime before Christmas are mandatory end-of-year catch ups, often over grazing platters and bottles of whatever you fancy. There will be cheese, crackers, fresh and dried fruit, nuts and various cold cuts. Having a few staples in your pantry is ideal and Freshlife nuts and dried fruit are great to have on hand for those occasions. Cooking at home over summer should be painless, delicious and not too harsh on the wallet. A recipe to celebrate Made with Freshlife’s pistachio kernels, dried cranberries and silver platter …

Taste of Auckland 2017 – food, mostly.

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This is not a sponsored post, however the folks at Taste of Auckland in partnership with Electrolux have supplied me with entry tickets. I visited the festival twice and paid my own way inside the festival. Here are my thoughts… Last week I (and thousands of others) celebrated incredible local food at Taste of Auckland. Taste is a four day festival of food and beverage at Western Springs, Auckland. A line up of 10 restaurants, a gourmet hangi, live demonstrations, cooking and master classes, hundreds of food products and samples, it is a wonderland for food lovers of all levels.   This year I was invited to the media opening with refreshments and mingling just before gates opened. A who’s who of chefs, restauranteurs, media and influencers. Disclosure, I’ve recently started freelancing in social media and I wear many hats that often look the same. Regardless, I take photos, I eat, I make content. I only hope to do the food justice! I snapped a pic of my buddy Georgie with her hero, George Calombaris …

Taste of Auckland turns 9! 

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I haven’t always been food obsessed. I “got into food” in my mid-twenties and Taste of Auckland was the first food festival I attended. A year before I started this (mostly) food blog, Mum and I bought tickets to the first ever Taste. We checked out a few cooking demonstrations and I tried beef tartare for the first time ever. I took photos for no real reason as I didn’t have social media or a blog. It was casual. Just something to do. Nine years later, as I mentally prepare myself for next week’s festivities, I realise I’m am a die-hard fan girl. I’ve attended 8 years of Taste and I’m going to Taste of Auckland this year too. Twice. It helps that it’s usually around my birthday making my birthday month a bit more wonderful. Well, basically Running four days from 16 to 19 November, the six sessions of Taste of Auckland in partnership with Electrolux is essentially a build-your-own degustation with your choice of fine wine, beer, even cocktails. There are 10 restaurants …

Dan Dan Noodles and a $100 Prezzy Card giveaway

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This post was made possible thanks to MAGGI 2minute Wholegrain Noodles – Made with the goodness of wholegrain and are 99% fat free. They are available at all supermarkets. Dan Dan. Fun to say. Fun to eat. Dan Dan Noodles are a common street food from China’s Sichuan Province which  is also responsible for Kung Pao Chicken and Mapo Tofu. If you know these dishes, you’ll know the fiery, punchy flavour profile of the region. Dan Dan Noodles are egg or wheat noodles served with a meat topping, preserved or pickled vegetables, peanuts or sesame seeds, a sweet sesame soy sauce or soup and of course, Sichuan pepper.  Served from street food peddlers, these noodles are an inexpensive, filling meal with lots of flavour. Spice level varies, but this is more about the satisfying tingle of Sichuan Pepper than the burn of chilli. There are many variations on this dish but those are the key elements. For the sake of research, I’ve eaten a few bowls of Dan Dan Noodles to get a feel for …

Vege Wonton Noodle Soup

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This post was made possible thanks to MAGGI 2minute Wholegrain Noodles – They are made with the goodness of wholegrain and are 99% fat free. Available at all supermarkets. Do you have a favourite meal? Is it comfort food? I am all about comfort food. As stated on my ABOUT page, wonton noodle soup is my favourite meal. I grew up on wontons and back in the day, I folded many, many wontons for our Chinese take away. Unpretentious. Easy to portion to suit your current appetite. Easy to digest. While I love the Cantonese classic of pork and prawn, I decided it was time to reinvent this old favourite to be vegetarian-friendly. Perfect for spring, this light yet satisfying meal is a hug in a bowl. I make no claims on the authenticity of this recipe. It is fusion at best. Win! MAGGI 2minute Wholegrain noodles come in Chicken or Beef 5 packs, are baked, not fried and are 99% fat free. Thanks to MAGGI’S 2minute Wholegrain Noodles I’m giving away a set of …

Oven baked flounder with tomatoes

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If you don’t like eyes looking at you from your plate, then flounder are the worst. I grew up eating yellowbelly flounder. My parents steamed whole fish with fresh ginger and a touch of hot oil and soy, served with rice and a side of greens. Fish doesn’t need much messing around with. While I’m sure not everyone feels the same way, there’s something I find super appealing about fish served whole. Fun fish fact: Flounder are born with an eye on each side but as they develop, one eye grows over to the other side to join the other. Yellowbelly flounder are available year round and I’ve paired them here with tomatoes which also available year round as they are grown in glasshouses. When buying whole fish, Look for bright clear eyes, shiny tight scales and a moist flat tail. A fish with a dry tail is a sad sight. Your flounder will probably be gutted and most places may have scaled your fish, if not ask, for them to be scaled or do …

Pork belly adobo and a Crockpot giveaway

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This post was made possible thanks to Crockpot and I am delighted to give away a Crockpot Sear & Slow CHP700 (RRP $299.99). Just complete the entry form at the bottom of this post to enter. Pork belly adobo is comfort food. Adobo is the (unofficial) national dish of the Philippines. A country of 100 million people, inhabiting 7000 islands, you will find many variations, both regional and personal of this delicious Pinoy stew. Some cooks make it with pork, others with chicken, others still with both chicken and pork. Accepted ingredients are soy sauce, vinegar, sugar, garlic and bay leaf. With default savoury, sour and sweet notes, variations include the addition of ingredients such as pineapple, coconut milk, potatoes or hard boiled eggs. I’ve added potatoes to my slow cooker adaptation which soak up the sauce and takes on a gorgeous hue. What I love about this dish is that aside from the pork belly, if you cook regularly, you may already have these ingredients at home. The ingredients list feels familiar and not too …

Braised beef noodles (Crockpot recipe)

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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 …