goat | Bunny Eats Design

Goats go to Hell…Pizza

I was recently invited to try the the latest from Hell Pizza. I make pizza at home and standard toppings are not my speciality. Smoked salmon, spiced lamb and fat prawns wind up on pizzas at our house. Hell Pizza are on that adventurous foodie journey too so I was interested to see what was on offer. Enlisting the help of some Wellington food heroes, Hell Pizza have created the “El Cabra”. The Spanish word for goat, this Mexican-inspired dish was created by Chef Martin Bosley, Panhead Custom Ales and Mexican restaurant La Boca Loca. Hell Pizza are infamous for their naughty marketing tactics and controversial pizzas (hide your rabbits and your kangaroos) but this time, I feel like they’ve gone for something pretty accessible. I’ve eaten goat recently and I’ve cooked with it before and it’s really nothing to be nervous about. The flavour of the goat meat is very similar lamb – one of our country’s most prized meats. It’s a wonder why we don’t see goat on the menu more often. Did you know that all Hell Pizzas …

Cook Curry Goat

Published by Bunny Eats Design

Since I saw Hugh Fearnley-Whittinstall’s curry goat episode on River Cottage, I’ve been obsessed with trying curry goat. Curry goat is curry goat. Do not call it goat curry. There’s a difference. I’m not sure what the difference is, but asking for goat curry at any Jamaican eatery is sure to have you ridiculed and branded as a floundering noob. I tried a delicious Carribean curry goat over the summer at Splore Festival (pictured). The food stall was run by catering company Jamaican Me Hungry and the goat was divine (though it could have done with a little food styling). I couldn’t wait another two years to try curry goat again so last week, I made curry goat at home. Goat Meat Goat meat isn’t popular here in New Zealand. No, our prized beast here is lamb. But as tasty as lamb is, it can can be expensive and often reserved for special occasions. I have never cooked with goat meat and I can’t say I’ve eaten it many times, but I’ve enjoyed it every …