All posts tagged: Peking Duck

Street Eats 2016 – Eats

Published by

Some of the most delicious things happen by pure chance. On Saturday morning, while eating a whitebait fritter on slice of bread, AND a bag of crunchy deep fried chicken skins (both uncommon in my life), I realised I could combine the two. The result was better than either food on its own. Soft, fish, lemon, crunch, salt, chicken-y. It was so good. I should start my own stall. Ha. My friend and I set upon Street Eats at Shed 10 on Auckland’s Queens Wharf ready to eat and ready to be wowed. This year, Street Eats spanned two levels of Shed 10 giving more room for visitors to move about and there was plenty of seating available. A family friendly affair, there was plenty of activities to keep kids occupied which is great even if you don’t have kids…If you know what I mean. We ate, we drank, we enjoyed atmosphere as guests of AirAsia. We arrived early at 10.30am and didn’t come across any queues, though we did hustle through to avoid crowds. I …

Peking Duck for busy people

Published by

Peking Duck is a dish that you fall in love with. World famous from Beijing, crispy roast duck is sliced with a high skin-to-meat ratio and eaten with spring onion (scallions), cucumber, hoisin (or plum) sauce and wrapped in thin Chinese pancakes. Think of it as Chinese duck tacos. Shared with others, you usually get 2-3 pieces per person as a starter dish. It may be frowned upon to scoff 10 pancakes and call it a meal, but would you judge me if I said I did exactly that twice for this post? Let’s call it “research purposes”. When dining at Chinese restaurants, my family orders Peking Duck on almost every special occasion. It’s a bit pricey, but it’s a treat. You should see our eyes light up when the dish is brought to the table. Your turn can’t come quick enough. When I introduced Peking Duck to The Koala, he was was a bit peeved that he had gone so long without it. He loved it too. Beijing Duck In 2006, The Koala and I ate visited Beijing and …

4 years

Published by

In my world, each celebration is marked with a meal. It is compulsory. Birthdays, anniversaries, graduations, new jobs, babies, weddings are all celebrations and all come with a meal. I’m sure it’s Maybe it is just another excuse to eat well. I don’t need an excuse to eat, but if I can find one, I’ll take it. Today is The Koala and my 4 year wedding anniversary. We met on a summer’s night on Freyburg Square 11 years ago. We fell in love. You marry one person. Make an effort. Celebrate your triumphs. You miss an anniversary, you may as well miss them all. The secret to a lasting relationship? Enjoy and respect each other. Have similar but not identical views and interests. Maintain your own hobbies and friends. Be complimentary persons, not the same person. For example, if The Koala didn’t like pies, it might be over between us. But he doesn’t have to love the same pie as me. As long long as we both agree that pies are awesome, we can respect that he …

Cabbage soup with meatballs and duck stock

Published by

Autumn weather is in full force and we’ve brushed the cobwebs off the hot water bottles and have been snuggling up to them in bed. The heater hasn’t made it’s debut yet, but in an old villa, it won’t be long. We had Peking Duck on Sunday at Canton Cafe and I took the duck carcass home. I remember when we ate Peking Duck in Beijing, the duck carcass was taken home to make soup. So I figured I would boil up the bones and make a rich duck stock to form a soup base. Cabbage soup with meatballs and duck stock Soup Ingredients 1.5 cups soup mix (pearl barley, yellow split peas, green split peas, red lentils) Quarter of a large cabbage 1 tablespoon of oil 5 potatoes Duck stock 1 duck carcass (meat removed for another meal) Meatball Ingredients 500g beef mince 1 tablespoon ground chilli seasoning* Salt Half an onion, finely chopped Half a cup of breadcrumbs 1 egg, beaten 2 tablespoons Worcester sauce Preparation In a large pot, heat the oil …