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Lemon Ginger Honey Iced Tea- Dominica
April 15, 2021

Lemon Ginger Honey Iced Tea- Dominica

Healthy Banana Fritters with Date Caramel- Djibouti
April 9, 2021

Healthy Banana Fritters with Date Caramel- Djibouti

Puff Pastry Danishes with Blueberry and Cream Cheese (Wienerbrød)
April 6, 2021

Puff Pastry Danishes with Blueberry and Cream Cheese (Wienerbrød)

Vegan Moambe Chicken (Poulet Moambe)- Democratic Republic Congo
April 1, 2021

Vegan Moambe Chicken (Poulet Moambe)- Democratic Republic Congo

Semolina Porridge with Poached Pear (Krupicová Kaše)- Czechia
March 26, 2021

Semolina Porridge with Poached Pear (Krupicová Kaše)- Czechia

Zucchini Scrambled Eggs with Fried Halloumi- Cyprus
March 17, 2021

Zucchini Scrambled Eggs with Fried Halloumi- Cyprus

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Hey there!

We are Nicola & Floss, another pair of travel-and-food obsessed besties from New Zealand. Given travel is off the cards for the moment, we have decided to embark on a quest to cook our way around every country in the world in a year. Wish us luck- we are going to need it.

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Nothing is quite as comforting as apple crumble, a Nothing is quite as comforting as apple crumble, and when you toss in a sumptuous helping of tart gooseberries, it elevates this dessert to a whole new plane. Just as we’d been deliberating over what recipe to make for England, we happened upon a punnet of gooseberries (which we knew to be a beloved ingredient in the UK). We saw it as a sign, and hence, our apple and gooseberry crumble recipe was born. We’ve made it dietary friendly and healthy enough to justify having it for breakfast, yet as delectable as the OG. Link in the bio for the recipe to this sweet sensation 👌🏼
About a month or so ago we decided we’d earned a About a month or so ago we decided we’d earned a treat from all the hard work we haven’t been doing, and so we took ourselves on a long awaited journey to @pasture_akl. It was a 23 course culinary extravaganza, and honestly it exceeded our highest expectations. The whole process, from the gorgeously sleek yet cosy decor, to ogling at the most exquisite food as it was lovingly prepared before devouring said food, was the kind of experience those of a gastronomical bent dream of undertaking. Before I begin describing the dishes we went through (I’ll have to keep it brief because 23 courses), I want to preface this with a caveat that while we were fortunate in that the meal was in fact mostly vegetable and seafood based, we did consume a few meat products. This is a rare treat we allow for ourselves every now and then for really remarkable dishes - I mean we are vegetarian for reduction and sustainability, so eating meat every now and then is actually a good reminder not to let it become an identity and superiority thing. Anyway, to the glorious food: 1. First off, our palates were prepared with a branch with wood sorrel and delicate elderflower. It was delicate, floral and refreshing. 2. Next up was a thin slither of pumpkin with lemon verbena jelly, nasturtiums and strawberries. It was refreshing, light, and had a nostalgic taste to it reminiscent of childhood years in backyard gardens filled with flowers. 3. The third dish was cucumber wrapped in seaweed (kombu), with a yoghurt, coconut milk, fig base, and a dash of aloe Vera. It was deliciously salty, and almost Thai in flavour. 4. This was followed by a tomato that had been smoked all day, and served with a nasturtium and fermented raspberry sauce. It had a nice balance between the warmth of the smoky flavour and the tang of the raspberry. 5. The next dish was comprised of genko and basil seeds. I’ve only ever smelt genkos when walking past their rotting remains on footpaths, so I was amazed at how delicious the fresh ones were. They had a cheesy, slightly woody flavour and texture. They were served with dashi, parmesan, and foraged flowers to draw out the cheesiness. TBC…
#ad Just made it back from Brisbane’s balmy weat #ad Just made it back from Brisbane’s balmy weather to be struck with Auckland’s winter chill, so soup was inevitably on the menu for today. Twas the perfect chance to christen some of our new @homeatfarmers homeware, including these cute lil serving bowls (which turned out to be an ideal soup size) and a matching butter dish 🧈 The soup we made today was a curried pumpkin, coconut & lime number feat. homemade madras curry powder which took the flavour to a whole new level 👌🏼 What’s your go-to soup in this weather? We need some more soup inspo! #HomeAtFarmers
Pupusas are an unexpected revelation. These Salvad Pupusas are an unexpected revelation. These Salvadoran specialities are essentially thick fried corn cakes that are stuffed with different fillings. They may not sound like anything that special, but trust us when we say we can’t get enough of these little flavour explosions. Our vegetarian pupusas are stuffed with a tasty filling of gooey cheese and refried beans. This recipe literally converted me to refried beans, so for any fellow bean skeptics, give it a go. We served our pupusas with a fresh salsa roja and a tangy curtido (as is traditional in El Salavador), which we’d highly recommend trying. As always, link in the bio to the recipe for our vegetarian pupusas + condiments! 🫓
Awhile back we visited Hawkes Bay and in the momen Awhile back we visited Hawkes Bay and in the moments when we weren’t downing delectable wine we were stuffing our faces with lots of yummy food. Here are some of our favourite things that we tried: 1. Beetroot & buffalo curd from @blackbarnbistro 2. Smoothie bowls from @pixie_bowls 3. Three cheese balls from @marketst_bar 4. Noci e pere pizza from @alessandrospizza 5. Caramel cruffin from @chocolatiermirams 6. Cheese scone from @peakhousenz 7. Lemon curd pavlova from @blackbarnbistro 8. Platter from @churchroadwinery 9. Dosa plate from @the_dosa_project
Did you know falafel was not originally made with Did you know falafel was not originally made with chickpeas? Keep on reading to find out how this vegetarian delight was first made… 🧆 It’s believed the Egyptians were the first ones to make what has become one of the most popular foods in the Middle East. However, the traditional Egyptian way to make falafel (or Ta’meya as it is called over there) is with ground fava beans, not chickpeas as most of us are use to. Head to the link in our bio to find out how to make these tasty morsels (plus which delicious Egyptian dishes we recommend serving alongside) 🤌🏻
#AD When deciding what recipes would best showcase #AD When deciding what recipes would best showcase the glorious pairing that is French fries and @bestfoodsnz mayo, we couldn’t pass the opportunity to make a decadent plate of loaded fries. One of the best loaded fries we’ve tried were from @1947eatery, which were topped with a decadent butter curry sauce, coriander, and of course, mayo. Here’s our rendition of these loaded curry fries:⁣ ⁣ 𝐋𝐨𝐚𝐝𝐞𝐝 𝐂𝐮𝐫𝐫𝐲 𝐅𝐫𝐢𝐞𝐬 𝐰𝐢𝐭𝐡 𝐁𝐮𝐭𝐭𝐞𝐫 𝐒𝐚𝐮𝐜𝐞, 𝐌𝐚𝐲𝐨 & 𝐂𝐨𝐫𝐢𝐚𝐧𝐝𝐞𝐫 🍟 ⁣ ⁣ 𝘉𝘶𝘵𝘵𝘦𝘳 𝘴𝘢𝘶𝘤𝘦:⁣ • 1 tbsp oil⁣ • 1 tbsp butter⁣ • 1 medium onion, diced⁣ • 1 tsp ginger, grated (or use paste)⁣ • 2 cloves garlic, minced ⁣ • 4 tbsp tomato paste⁣ • 1 tbsp garam masala⁣ • 1 tsp chilli powder ⁣ • 1 tsp cumin⁣ • 1 cup cream⁣ • Salt & pepper, to taste⁣ ⁣ 𝘍𝘳𝘪𝘦𝘴:⁣ • 5 medium potatoes, cut into chunky fries ⁣ • Vegetable oil⁣ • Salt, to taste⁣ ⁣ 𝘛𝘰 𝘴𝘦𝘳𝘷𝘦:⁣ • Chopped coriander⁣ • @bestfoodsnz mayo⁣ ⁣ 𝘔𝘢𝘬𝘦 𝘤𝘶𝘳𝘳𝘺 𝘴𝘢𝘶𝘤𝘦:⁣ 1. Heat oil and butter in saucepan over medium-high heat. Add onions and cook for 4 minutes. ⁣ Add ginger and garlic and cook for 30 seconds, stirring so it doesn’t burn.⁣ 2. Add the tomato paste and spices. Cook for 5-6 minutes. Add the heavy cream and simmer ⁣ for 8-10 minutes stirring occasionally. Season with salt and pepper to taste. Remove from ⁣ heat and set aside.⁣ ⁣ 𝘔𝘢𝘬𝘦 𝘧𝘳𝘪𝘦𝘴:⁣ 1. In a deep frying pan, add around 5cm of oil and heat to 165˚C. ⁣ 2. Once hot, add batches of fries, making sure not to overcrowd the pan. Fry until cooked ⁣ through, around 5-6 minutes. Remove with a slotted spoon, transfer to paper-towel ⁣ lined bowl and repeat with remaining fries.⁣ 3. Heat oil up to 190˚C and add first batch of fries back into pan. Fry for another few ⁣ minutes, until golden and crisp. Transfer back to bowl and repeat with remaining fries. ⁣ Season with salt.⁣ 4. Top hot fries with curry sauce, chopped coriander and plenty of mayo and serve. ⁣ ⁣ #bestfoodsnz #bestfoodsfrenchfries #bestfoodsmayo
It’s been a hot second since we visited @crumb_g It’s been a hot second since we visited @crumb_greylynn . This used to be one of our locals but now we’ve moved to the shore we have totally become those people who only cross the bridge out of necessity 😂 Anyway this has always been one of our fav places to grab a quick lunch so we made the trip especially to try some of their new veggie specials.⁣ ⁣ 𝐊𝐢𝐦𝐜𝐡𝐢 𝐂𝐡𝐞𝐞𝐬𝐞 🧀 This fun, Korean-style cheese toastie consisted of two thiccc and fluffy slices of white bread filled with mozzarella, spring onion, a smattering of seasame seeds, creamy kimchi Mayo and of course, plenty of kimchi. The kimchi acted as a real tangy, spicy flavour bomb, creating a toastie unlike anything we’ve had in the past. Unfortunately, the cheese hadn’t been properly melted, and uncooked grated mozzarella on a sandwich is not a particularly good time. We are pretty sure the undercooking was just an unfortunate one-off as Crumb has never let us down before. We can see the this kimchi cheese had a lot of potential had it been it’s full melted form, but for what we had 7.5/10⁣ ⁣ 𝐄𝐠𝐠𝐩𝐥𝐚𝐧𝐭 𝐁𝐮𝐭𝐭𝐲 🍆 As far as vegan sandwiches go, this eggplant Butty really slayed 👊🏼 The eggplant was all crispy and crumbed and tasty, topped with pesto and aioli for sauciness, pickled onion for a punch and a balsamic glaze for a hint of sweetness. The flavours all worked together deliciously, although he was a salty boy (and that is coming from two real salt lovers). Altogether a good wholesome time 8.5/10
#AD We’ve always felt strongly about the fact th #AD We’ve always felt strongly about the fact that mayo is a far superior condiment than tomato sauce, particularly when served with hot chips. So when @bestfoodsnz asked if we’d like to share our favourite recipes showcasing the sweet matrimony of fries and mayo, it was a no-brainer. Off the back of our worldwide cuisine exploration, our minds instantly went to the Dutch, who are one of the biggest advocates for serving fries with mayo. Inspired by delicious fries we’ve had both in The Netherlands and from the Auckland-based food truck @doubledutchfries, we decided to make Dutch War Fries, which are twice-cooked fries that are served with a peanut satay sauce, chopped onion and most importantly, plenty of mayo. ⁣ ⁣ 𝐃𝐮𝐭𝐜𝐡 𝗪𝐚𝐫 𝐅𝐫𝐢𝐞𝐬 (𝐏𝐚𝐭𝐚𝐭𝐣𝐞 𝐎𝐨𝐫𝐥𝐨𝐠) 🍟 ⁣ ⁣ 𝐒𝐚𝐭𝐚𝐲 𝐬𝐚𝐮𝐜𝐞: ⁣ • 1 tbsp oil⁣ • 1/4 red onion, finely diced ⁣ • 2 garlic cloves, minced ⁣ • 1 tsp ginger, minced ⁣ • 1/2 tsp chilli flakes ⁣ • 1/4 cup crunchy peanut butter ⁣ • 1/3 coconut milk ⁣ • 2 tbsp kecap manis ⁣ • 1 tbsp coconut sugar ⁣ 𝐅𝐫𝐢𝐞𝐬:⁣ • 4 medium potatoes, cut into thick fries ⁣ • Vegetable oil ⁣ • Salt, to taste ⁣ 𝐓𝐨 𝐬𝐞𝐫𝐯𝐞: ⁣ • Diced red onion⁣ • @bestfoodsnz mayo⁣ ⁣ 𝐓𝐨 𝐦𝐚𝐤𝐞 𝐬𝐚𝐭𝐚𝐲 𝐬𝐚𝐮𝐜𝐞:⁣ 1. Heat oil in a saucepan over medium heat. Add onion and sauté for 3 minutes or until ⁣ soft. Add in garlic, ginger and chilli flakes and cook until fragrant, stirring frequently, ⁣ for about a minute. ⁣ 2. Add in peanut butter, coconut milk, kecap manis and coconut sugar and stir to ⁣ combine. Simmer for 5 minutes, then remove from heat. ⁣ ⁣ 𝐓𝐨 𝐦𝐚𝐤𝐞 𝐟𝐫𝐢𝐞𝐬:⁣ 1. In a deep frying pan, add around 5cm of oil and heat to 165˚C. ⁣ 2. Once hot, add batches of fries, making sure not to overcrowd the pan. Fry until cooked through, around 5-6 minutes. Remove with a slotted spoon, transfer to paper towel & repeat with remaining fries.⁣ 3. Heat oil up to 190˚C and add first batch of fries back into pan. Fry for another few ⁣minutes, until golden and crisp. Transfer back to bowl and repeat with remaining fries. ⁣Season with salt.⁣ 4. Top hot fries with satay sauce, diced red onion and mayo. ⁣ ⁣ #bestfoodsnz #bestfoodsfrenchfries #bestfoodsmayo
It was Nicola’s engagement party last Saturday n It was Nicola’s engagement party last Saturday night and given that she is the queen of extra 👸 and is obsessed with all things Scandinavian (she never stops harping on about her 10% Scandi roots), she did a Scandi-chic outdoor party, with a fire brazier, mulled wine and all things elegant and mid-winter cosy. Of course, this meant reaching out to our fave lovely team @scandibunz to supply us some fika goods, and oh did they supply us. We were given the appositely named princess cake, a big green dome of magnificence. This prinsesstårta consists of a few layers of delicate sponge cake, a deliciously sweet layer of raspberry jam, vanilla-infused custard, a huge mound of the softest, perfectly whipped cream so delicious it tasted like a fluffy mascarpone, and finally, a big green casing of sticky, delicate marzipan. I’ve been a big marzipan fan ever since trying a Mozart ball in Salzburg (this one timeee, on my gap yeeaar), but Nicola hadn’t really been certain about the almondy treat until this dessert. It was so subtly and masterfully done that we all agreed it was delicious, perfectly textured, and delightful. I think I alone ate a good quarter and have no ragrats. Not one single letter.
Soup weather is most certainly here, which is perf Soup weather is most certainly here, which is perfect timing for us to share this recipe for the most comforting, creamy, cheesy bowl of soup imaginable. Locro de papa is a traditional Ecuadorian soup consisting of a potato and cheese base topped with all kind of fun things like toasted corn, avocado, cheese, spring onion and coriander. It’s the kind of soup that will leave both your belly and tastebuds satiated. Head to the link in our bio for the recipe to this steaming bowl of goodness 🥣
𝐁𝐚𝐧𝐨𝐟𝐟𝐞𝐞 𝐰𝐚𝐟𝐟𝐥𝐞𝐬 🧇🍌 ⁣ ⁣ Combining two of our favourite sweet dishes was destined for success. This is the kind of decadent dish that makes it’s worth staying home for brunch 👏🏼⁣ ⁣ To make this plate of deliciousness, we used our favourite Belgian Liège waffle recipe (which you can find on our blog) with the following toppings:⁣ ⁣ * Caramelised banana⁣ * Toasted walnuts⁣ * Coconut flakes⁣ * Dulce de leche ⁣ * Vanilla bean icecream ⁣by @littleislandnz * Crumbled ginger nuts
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