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Stovetop Muffins (Diphaphata)- Botswana
November 4, 2020

Stovetop Muffins (Diphaphata)- Botswana

Peanut Quinoa Soup (Bolivian Sopa de Mani)
October 27, 2020

Peanut Quinoa Soup (Bolivian Sopa de Mani)

Walnut-Stuffed Poached Apples (Tufahije)- Bosnia
October 19, 2020

Walnut-Stuffed Poached Apples (Tufahije)- Bosnia

Chilli Cheese Scrambled Eggs (Ema Datshi/ Gondo Datshi)- Bhutan
October 15, 2020

Chilli Cheese Scrambled Eggs (Ema Datshi/ Gondo Datshi)- Bhutan

Orange Caramelised Banana Porridge- Benin
October 12, 2020

Orange Caramelised Banana Porridge- Benin

Vegan Coconut Tarts- Belize
October 5, 2020

Vegan Coconut Tarts- Belize

Mushroom-stuffed Potato Cakes (Draniki)- Belarus
October 1, 2020

Mushroom-stuffed Potato Cakes (Draniki)- Belarus

Belgian Liege Waffles with Speculoos Sauce
September 29, 2020

Belgian Liege Waffles with Speculoos Sauce

Baked Mac and Cheese (Macaroni Pie)- Barbados
September 27, 2020

Baked Mac and Cheese (Macaroni Pie)- Barbados

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ABOUT US

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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If you are yet to try Arepas, you are seriously mi If you are yet to try Arepas, you are seriously missing out. These South American cornmeal pockets have quickly become a go-to meal in our household, and are surprisingly easy to master! There are a few different ways to make Arepas, but the Colombian method is extra fun. The addition of mozzarella to the dough gives a moist, cheesy interior to contrast the golden, crisp outside. They are so tasty they can be eaten as-is, although we decided to fill ours with a delicious assortment of halloumi, avocado, refried beans and salsa. Recipe in the bio for these tasty morsels 👌🏼
If you are yet to visit @umupizza in Kingsland you If you are yet to visit @umupizza in Kingsland you are seriously missing out, this place easily serves up some of the BEST pizza in Auckland (with @lilian.akl as its main contender). Little hack- book through @firsttable like we did and you can score 50% off the bill 👌🏼 NUMBER TWO- This summer edition comprises of artichoke, mozzarella, rocket, fresh tomato, red onion and lemon zest topping on the famous Umu sourdough crust. The toppings were so light and fresh, it was a refreshing contrast from the normal heaviness of pizza. There could have been a little more punch to the flavours as it was all quite subtle but the crust is just so freaking good that all can be forgiven 8/10 NUMBER NINETY-NINE- This sexy number is a compilation of pretty much all our favourite pizza toppings and will always be our Umu favourite. Mozzarella, ricotta, roasted potato, caramelised onion and our one true love, truffle oil, it’s a flavour combo made in heaven. The only thing that we reckon could improve it would be the addition of some mushrooms and having thinly sliced potatoes instead of chunks. Other than that it’s pretty perfect 9.5/10
This saucy plate of noods may be one of the best r This saucy plate of noods may be one of the best recipes we’ve created so far 🙈🍜 Dan Dan noodles, straight from the streets of Sichuan/ our kitchen in Auckland, consist of wheat noodles topped with a creamy sesame sauce, fiery chilli oil, steamed bok choy and a mushroom mince so hearty and packed with flavour, even carnivores shouldn’t noticed the absence of pork. Don’t delay, head to the link in our bio to get hold of this divine Chinese recipe!
𝐒𝐩𝐢𝐜𝐞𝐝 𝐂𝐢𝐧𝐧𝐚𝐦𝐨𝐧 𝐀𝐥𝐦𝐨𝐧𝐝 𝐁𝐮𝐭𝐭𝐞𝐫⁣ ⁣ Literally the go-to staple in our household, we make a jar of this every week without fail cuz it’s just so damn good on errrrrything (and so much cheaper to make than store-bought)! ⁣ ⁣ ⁣ Ingredients:⁣ • 3 cups raw almonds⁣ • 1 tbsp maple syrup⁣ • 1 tsp vanilla essence⁣ • 1 tsp cinnamon⁣ • ¼ tsp salt⁣ ⁣ 1. Preheat oven to 175˚C. Spread almonds out on lined baking tray. Toast almonds for 13 minutes or until they’ve turned a deeper brown color.⁣ 3. Put almonds into food processor or high-powered blender. Blend until smooth ⁣ and creamy, stopping to scrape down the edges every 5 minutes or so. ⁣ 4. Add maple syrup, vanilla essence, cinnamon and salt to almond butter and blend for a few more minutes until smooth again. ⁣ 5. Allow to cool, then pour into a jar and store in fridge and ENJOY!
Forget pumpkin spice lattes, this pumpkin fried br Forget pumpkin spice lattes, this pumpkin fried bread is where it’s at. Sopaipillas are a favourite snack in Chile, and now we’ve tried them, we understand why. Versatility at its finest, sopaipillas can be served with salsa for a savoury snack, or sprinkled with icing sugar for a sweet treat. Can confirm both forms are equally as tasty 😋 Plus, they require minimal ingredients & time to make! Link in the bio for the recipe to these sneaky snacks 🎃
The @mela_restaurant_auckland goodness continues w The @mela_restaurant_auckland goodness continues with part 2 of our degustation...⁣⁣⁣⁣⁣ ⁣⁣⁣⁣⁣ 𝐁𝐮𝐫𝐫𝐚𝐭𝐚 𝐚𝐧𝐝 𝐜𝐚𝐫𝐛𝐨𝐧𝐚𝐫𝐚🍝 ⁣⁣⁣ For entrees, we opted for the swede carbonara and the burrata. The burrata was served with juicy heirloom tomatoes, toasted hazelnuts and little squares of smoked nashi pear. The hazelnuts and nashi were a great combination, but the burrata itself actually fell kinda flat in that it had absolutely 0 flavour. I know they are a subtle cheese but usually they contribute some delicate notes in the background as well as that great texture. Anyway, it was still refreshing, 7.5/10⁣ The swede carbonara had thin, sweet, slightly softer than al denté noodles of swede, served in a delicate parmesan custard. It had these two salty, crispy parmesan wafers on the outside which were honestly fantastic; they really elevated the meal from pretty ordinary to pretty novel. 8/10 ⁣⁣⁣⁣⁣⁣⁣ ⁣⁣⁣⁣⁣⁣⁣⁣ 𝐂𝐚𝐮𝐥𝐢𝐟𝐥𝐨𝐰𝐞𝐫 𝐚𝐧𝐝 𝐬𝐪𝐮𝐢𝐝 🦑 ⁣⁣⁣ The first main was an off-the-menu vegetarian number of delicately flavoured roasted cauliflower which was served with a crispy, deliciously salty leaf of cavolo nero, pickled shallots, and these wonderful herbed golden and crispy gnocchi. The components were quite random, but together they were actually delicious and had a lot of flavour. The gnocchi were particularly standout, they had this deliciously moreish fried taste and texture 9/10. The squid was the seafood of the day, and to be honest we really didn’t vibe it. I love me some good calamari, but this fleshy, unflavoured squid was overwhelmingly fishy without an appropriate balancing flavour. The charred and pureed corn with garlic on the side was fun and added an extra dimension, but it wasn’t enough to salvage this dish for us. 6.5/10⁣⁣⁣⁣⁣⁣⁣⁣ ⁣⁣⁣⁣⁣⁣⁣⁣ 𝐆𝐨𝐚𝐭’𝐬 𝐜𝐡𝐞𝐞𝐬𝐞 𝐢𝐜𝐞 𝐜𝐫𝐞𝐚𝐦 🍨 ⁣⁣⁣Dessert was an easy highlight. A delightfully textured goat’s cheese ice cream was served on a puddle of raspberry foam, with fresh berries, morsels of the most deliciously moist brown butter cake and underneath was this delicious caramelly layer. It was refreshing and zesty, and all the elements were perfectly complementary. 9/10
If you are craving a comforting, hearty, use-up-le If you are craving a comforting, hearty, use-up-leftover-veggies kind of meal, look no further. This creamy peanut vegetable stew is your answer! Daraba, as it’s called in Chad, is a vegan stew made with a sauce of coconut milk, peanut butter and spices. It is then filled with veggies such as pumpkin, okra, leafy greens- really whatever you want to chuck on there- and served topped with caramelised onions. Ideal on its own or with rice, it makes for an ideal weeknight dins. Link is in the bio for the easy peasy recipe 🙃 #ATWCookingChallenge
#AD I feel like 70% of the reason Nic and I starte #AD I feel like 70% of the reason Nic and I started Gourmet Vegetarians was to provide us with an excuse to splurge (in more ways than one) on degustations, so when @mela_restaurant_auckland extended an invite we very quickly snapped up the opportunity. Mela is currently doing an IG giveaway for a 7-course degustation for two worth $500, so if you are into free, gorgeous extended meals go check that out. We only had a 3-course degustation with the starting snackbox but honestly that already took us out a little, so you’re in for a treat. This is what we had: 𝐂𝐨𝐜𝐤𝐭𝐚𝐢𝐥𝐬 🍹 We wanted to mention our drinks (designed by the talented @clippernz) because they were pretty standout. One was a delicious whiskey spritz and the other a refreshing tequila aloe number. Both were a very welcome start to our meal. 𝐁𝐫𝐞𝐚𝐝 𝐚𝐧𝐝 𝐛𝐮𝐭𝐭𝐞𝐫 🧈 We began our meal with the obligatory bread and butter option. We were provided with a crispy-edged sourdough and a gorgeously sweet brown-butter. The butter was spectacular and we happily lathered it onto the warm crunchy bread. We make our own sourdough though and this number didn’t blow us away. It was definitely delicious, but nothing out of the ordinary. For the butter though, 8/10 𝐒𝐭𝐚𝐫𝐭𝐢𝐧𝐠 𝐬𝐧𝐚𝐜𝐤𝐛𝐨𝐱 🍱 This box was the proper opening to the meal and it was a truly mistical (😏) event. Some people aren’t about the theatrics in a meal but we were 100% here for it. A miniature most forest encased in a wooden box held two delightfully sweet, airy, and moist green tea sponges with a sweet miso drizzle (9/10). On top were also perched two crispy eggplant caviar croquettes which contained a spiced, slightly curried eggplant mixed with sultanas, the tops of which were dotted with fresh cream and chives. 9/10 A liquid olive each added a burst of saltiness to the meal, but honestly I found the saltiness overwhelming and I’ve been an olive fan since I was 4. In a bowl on the side were two charcoal crisps which were deliciously smoky (8.5/10), and two chawanmushi, a wee savoury Japanese egg custard with a delicate, fishy taste. 8/10 Stay tuned for part 2 of our review (once again have run out of caption space 😅)
Another absolute win from Wellington: the ever-so- Another absolute win from Wellington: the ever-so-secretive Starta bakery (@wellingtonsourdough). We had to really go for a wander to find this wee bakery (not that we were in any rush on our meandering Wellington foodathon), and oh my gosh it was so worth it. Every single item that we tried (and we ordered quite the spread) was phenomenal. ⁣ 𝐀𝐥𝐦𝐨𝐧𝐝 𝐜𝐫𝐨𝐢𝐬𝐬𝐚𝐧𝐭: this beauty came close to (although not quite meeting) Fort Greene’s gorgeous rendition. I mean just look at that crumb. Buttery, airy, flaky, with a delicate sprinkling of icing sugar on its caramelised exterior, and a thin layer of almond frangipane at the bottom, it was a solid 9/10 ⁣ 𝐂𝐡𝐞𝐞𝐬𝐞 𝐬𝐜𝐨𝐧𝐞: easily one of the best cheese scones we’ve ever tried (and we like to think ourselves quite the connoisseurs, though we say so ourselves). Crispy exterior, with a gorgeous crusted parmesan top, it was an easy 9.5/10⁣ 𝐀𝐬𝐩𝐚𝐫𝐚𝐠𝐮𝐬 𝐛𝐫𝐢𝐨𝐜𝐡𝐞: I’m still a little confused as to how this was a brioche, but it was basically a doughy pastry with a creamy centre studded with pieces of asparagus. It was tasty and moreish, with the cream nicely tart. 8/10 ⁣ 𝐂𝐡𝐞𝐥𝐬𝐞𝐚 𝐛𝐮𝐧: This was a light, airy raisin-studded bun with a sweetly glazed exterior. The thick coconut icing on top was gorgeous. 8/10⁣ ⁣ 𝐏𝐨𝐫𝐭𝐮𝐠𝐮𝐞𝐬𝐞 𝐜𝐮𝐬𝐭𝐚𝐫𝐝 𝐭𝐚𝐫𝐭: The star of the show. I wish we’d ordered multiple of these each, coz sharing broke my heart. Portuguese custard tarts are already one of God’s gifts to humankind, and oh sweet lord this was the perfect sample. The pastry was so buttery and flaky and delicately sweet, and the vanilla custard was so smooth and caramelised, it was a KO. 10/10⁣
Any peanut butter fans in the house? 🙋🏼‍♀️ Save this recipe for a day where you don’t know what to make for breakfast as you probably already have all the ingredients in your pantry 💁🏼‍♀️ This peanut butter rice porridge, or bouillon as it’s called in Central African Republic, makes for a creamy, nutty + satisfying brekkie. It’s good on its own, but even better when topped with caramelised banana and extra PB (in our humble opinion, you can never have enough of the stuff). You know the drill, link to the recipe is in our bio. 🥜 #ATWCookingChallenge
𝐏𝐚𝐧𝐝𝐚𝐧 𝐂𝐡𝐢𝐚 𝐏𝐮 𝐏𝐚𝐧𝐝𝐚𝐧 𝐂𝐡𝐢𝐚 𝐏𝐮𝐝𝐝𝐢𝐧𝐠 𝐰𝐢𝐭𝐡 𝐊𝐚𝐲𝐚 𝐉𝐚𝐦 🌱 Serves 2 #ad⁣ Anyone else obsessed with pandan?! If you haven’t tried it before and wondering what it tastes like, it’s a hard flavour to explain... So you’ll just need to try it for yourself! 👩‍🍳 We found pandan leaves in the frozen section of an Asian supermarket, otherwise you can sub for pandan extract if you can’t find any. ⁣ Chia pudding:⁣ • 4 pandan leaves (or 1/2 tsp pandan extract)⁣ • 1 cup @chantal_organics coconut milk⁣ • 2 tsp coconut sugar⁣ • 1 tsp vanilla essence⁣ • 4 tbsp @chantal_organics chia seeds⁣ ⁣ Pumpkin kaya jam:⁣ • 1 cup pumpkin puree⁣ • 1/4 cup coconut milk⁣ • 1/4 cup coconut sugar ⁣ • 1/8 tsp salt⁣ • 2 pandan leaves⁣ ⁣ To top: ⁣ • Coconut yogurt⁣ • Toasted coconut⁣ ⁣ 1. Blend pandan, coconut milk, coconut sugar and vanilla essence for a few minutes. Pour mixture through a sieve into a bowl to filter out pandan pulp. Stir in chia seeds, cover, and refrigerate overnight.⁣ 2. Prepare the pumpkin kaya jam by blending pumpkin puree with the coconut milk.⁣ 3. Transfer mixture to pan over low heat. Stir in coconut sugar and salt, then add in pandan leaves and leave to heat for 15 minutes, stirring occasionally. ⁣ 4. Take off heat and allow to cool. Discard pandan leaves and transfer to jar and store in fridge till ready to serve.⁣ 5. Compile chia pudding by topping with pumpkin kaya jam, coconut yogurt and toasted coconut flakes.
Canada has produced many great things- maple syrup Canada has produced many great things- maple syrup, Justin Bieber, politeness, my boyfriend... Yet, poutine has to be up there with one of the greatest. Whichever Canadian thought of topping French fries with hot gravy and gooey cheese curds is a bloody genius. Whether you are a die-hard poutine lover or you’ve never had the pleasure of trying such a dish, this recipe will seriously satisfy your tastebuds. We’ve amped up the dish with a hearty mushroom gravy which we believe will appease our fellow vegetarian and meat-eaters alike. Head to the link in our bio NOW to find out how to make this glorious Canadian creation. 🇨🇦 #ATWCookingChallenge
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