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Vegetarian Poutine with Mushroom Gravy- Canada
January 7, 2021

Vegetarian Poutine with Mushroom Gravy- Canada

Spiced Gluten-free Doughnuts (Vitumba)- Cameroon
January 4, 2021

Spiced Gluten-free Doughnuts (Vitumba)- Cameroon

Caramelised Pineapple & Baked Tofu (Kho Manor Nung To Hu)- Cambodia
December 16, 2020

Caramelised Pineapple & Baked Tofu (Kho Manor Nung To Hu)- Cambodia

Custard Flan (Pudim De Leite)- Cabo Verde
December 10, 2020

Custard Flan (Pudim De Leite)- Cabo Verde

Healthy Date, Banana & Cinnamon Cake- Burundi
December 4, 2020

Healthy Date, Banana & Cinnamon Cake- Burundi

One-pot Spicy Tomato Rice (Riz Gras)- Burkina Faso
November 25, 2020

One-pot Spicy Tomato Rice (Riz Gras)- Burkina Faso

Mango Sticky Rice Waffles- Brunei
November 18, 2020

Mango Sticky Rice Waffles- Brunei

Vegetarian Bulgarian Moussaka
November 14, 2020

Vegetarian Bulgarian Moussaka

Classic Brazilian Acai Bowl
November 11, 2020

Classic Brazilian Acai Bowl

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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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Looks like chicken, tastes like chicken... Yet it’s not chicken 😂 For this recipe, we took on the brave task of veganizing DRC’s national dish, Poulet Moambe. To do this, we used @sunfedmeats plant-based chicken and coated it in a rich tomato and peanut butter sauce. It’s always fun experimenting with meat substitutes to see how close they are to the OG (and how many meat-eaters you can trick in the process). Head to the link in our bio for the recipe and be the judge yourself- does this not-chicken chicken taste like chicken? 🐔😂
#AD We recently got the opportunity visit the late #AD We recently got the opportunity visit the latest yum cha spot it town, @gao.akl, and as yum cha is one of the best celebrations of food in the world, we were very stoked to hustle ourselves along last week. Gao is openly Asian fusion, so don’t expect a traditional yum cha in that sense. There are no roving carts and endless re-filling of the teapot. Personally, I find that as long as a fusion place isn’t claiming to be something it’s not, then it’s a lot of fun to celebrate the new cuisine that is fusion, and Gao is the perfect instance of this. Its dim sum were fantastic, and its tea delicate and aromatic. It also has a sick décor so we’re all about that. ⁣ ⁣ 𝐏𝐫𝐚𝐰𝐧 𝐂𝐫𝐲𝐬𝐭𝐚𝐥 𝐃𝐮𝐦𝐩𝐥𝐢𝐧𝐠 🍤 these delicate, thin-skinned dumplings were stuffed with juicy prawns and bamboo shoots. They were pumpin’ with flavour and juices. 8.5/10⁣ ⁣ 𝐅𝐫𝐢𝐞𝐝 𝐑𝐢𝐜𝐞 🍚 probably one of the best fried rices we’ve had in a long while. The rice was the perfect balance between sticky and dry, and the shitake infused the whole dish with a depth of flavour that fried rice sometimes lacks. It was served with an untraditional but delicious gooey chilli jam. 9/10⁣ ⁣ 𝐒𝐭𝐢𝐫-𝐟𝐫𝐢𝐞𝐝 𝐠𝐫𝐞𝐞𝐧𝐬 🥬 your standard bok choy, broccolini and beans cooked in oyster and soy sauce, but these bad boys went a little fusion and topped it with crunchy toasted almonds. The almonds really elevated the dish, 8.5/10⁣ 𝐂𝐫𝐢𝐬𝐩𝐲 𝐄𝐠𝐠𝐩𝐥𝐚𝐧𝐭 🍆 the sticks of eggplant were tempura fried and served with a side of sweet fish sauce and cumin. The sticky sauce they were with was a nice balance of sweet and salty, but the eggplant themselves could have done with more flavour. 7/10⁣ ⁣ 𝐄𝐠𝐠 𝐭𝐚𝐫𝐭𝐬 🥚 it’d be wrong to go to yum cha and not order egg tarts (although I personally was more in the mood for the sesame balls of glory, I was outvoted). Gao’s version were reminiscent of Portuguese custard tarts in how buttery the pastry was. I think personally we would have liked them a little sweeter, 7.5/10
You can’t get much more comfortable than a bowl You can’t get much more comfortable than a bowl of steaming hot porridge in winter. If you want to mix it up from oat-based porridge, we would highly recommend giving Krupicová Kaše a go! ⁣ ⁣ We have Czechia to thank for this creamy semolina porridge. Traditionally, they serve it topped with butter, cacao, cinnamon and sugar. We decided to add a few cheeky additions to create the ultimate winter brekkie!⁣ ⁣ 𝐒𝐞𝐦𝐨𝐥𝐢𝐧𝐚 𝐏𝐨𝐫𝐫𝐢𝐝𝐠𝐞 𝐰𝐢𝐭𝐡 𝐏𝐨𝐚𝐜𝐡𝐞𝐝 𝐏𝐞𝐚𝐫 & 𝐇𝐚𝐳𝐞𝐥𝐧𝐮𝐭 🥣 🍐 𝘚𝘦𝘳𝘷𝘦𝘴 𝟸⁣ ⁣ 𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒:⁣ * 2 1/2 cups milk (dairy or non-dairy)⁣ * 1/2 cup semolina flour⁣ * Pinch salt⁣ * 1 tsp cinnamon⁣ * 1/4 tsp allspice⁣ * 1/4 tsp nutmeg⁣ ⁣ 𝐓𝐎 𝐓𝐎𝐏:⁣ * Poached pear⁣ * 2 tsp butter (omit if vegan)⁣ * Hazelnuts (toasted and halved)⁣ * Maple syrup (to taste)⁣ * Cacao (to dust)⁣ ⁣ 𝐌𝐄𝐓𝐇𝐎𝐃:⁣ 1. In a medium saucepan, pour in milk. Add semolina flour, salt, cinnamon, allspice and nutmeg and whisk to combine.⁣ 2. Over medium-low heat, cook the porridge until thick, stirring constantly to keep lump-free. This will take around 10 minutes.⁣ 3. Remove from heat, divide into two bowls and top with butter, toasted hazelnuts, maple syrup, poached pears and a dusting of cacao. Eat while its hot!⁣ ⁣ 𝘍𝘰𝘳 𝘢 𝘭𝘪𝘭 𝘩𝘪𝘴𝘵𝘰𝘳𝘺 𝘰𝘧 𝘊𝘻𝘦𝘤𝘩𝘪𝘢 𝘤𝘶𝘪𝘴𝘪𝘯𝘦 + 𝘵𝘩𝘦 𝘧𝘶𝘭𝘭 𝘳𝘦𝘤𝘪𝘱𝘦, 𝘥𝘰𝘯’𝘵 𝘧𝘰𝘳𝘨𝘦𝘵 𝘵𝘰 𝘩𝘦𝘢𝘥 𝘵𝘰 𝘵𝘩𝘦 𝘭𝘪𝘯𝘬 𝘪𝘯 𝘰𝘶𝘳 𝘣𝘪𝘰 🙌🏼
It was my (Niccy’s) birthday last week, and you It was my (Niccy’s) birthday last week, and you can probably guess how I spent the day: stuffing my face with good food and wine. Floss arranged for a few of us to go to @brick_bay in Matakana for lunch, where we shared a bunch of dishes whilst sipping a bottle of their sublime Pinot Gris and admiring the fluffy sheep frolicking through the vineyards. Here’s what we tried: 𝐅𝐫𝐢𝐞𝐬 🍟 Brick Bay knows what’s up when it comes to fries. These chunky fries were topped with truffle oil and pecorino and served with roasted garlic aioli, which was literally my dream fry situation. These were pretty perfect, only regret was agreeing to share 9/10 ⁣ 𝐅𝐚𝐥𝐚𝐟𝐞𝐥 𝐬𝐚𝐥𝐚𝐝 🥗 The falafel in this salad were not your average balls of chickpea. Instead? They were made with kumara, ginger and coriander, meaning each lil ball was packed with a flavour punch. The salad was also loaded up with quinoa, avo, edamame, tomato, greens and capsicum which was quite the random assortment of veges for a falafel salad. It was topped with roasted cashews which added a good crunch as well as a tasty hummus and smoky beetroot sauce. Overall not sure if they were going for an Asian or Middle Eastern vibe with the salad but somehow it still kind of worked and tasted yum. 8/10⁣ ⁣ 𝐂𝐫𝐢𝐬𝐩𝐲 𝐬𝐞𝐬𝐚𝐦𝐞 𝐬𝐪𝐮𝐢𝐝 🦑 These squid pieces were nice and crispy and had really quite a sweet flavour from the sweet and sour tamarind chilli sauce, which for a savoury person may be a bit much but I didn’t mind at all. The fennel edamame salad it came had some really moreish dressing to it and was a nice fresh accompaniment to the squid. 8.5/10⁣ ⁣ 𝐏𝐥𝐚𝐭𝐭𝐞𝐫 🧀 Couldn’t resist sharing a lil platter given we were at a winery and it feels wrong to have wine without cheese in some form. Really enjoyed the pea parmesan arancini, the hummus and dukkah, the cheese (although the platter only came with two tiny slivers) and the bread selection that came with. The grilled veges were pretty bland, as were the tomatoes topped with some flavourless pesto sauce. Overall it wasn’t the best platter ever and quite pricey for what it included, but it did have a few enjoyable elements. 7.5/10
Run, don’t walk, as you need to make this dish b Run, don’t walk, as you need to make this dish before zucchini season is over. This simple summery dish is a delicious combination of scrambled eggs and zucchini fried in olive oil, topped with fresh mint and crispy halloumi on a piece of sourdough. We have Cyprus to thank for this zucchini-egg number, as well as for the creation of the best halloumi in the world. If you enjoy the flavours of the Mediterranean you’re going to love this egg dish! INGREDIENTS • 6 eggs • 1 tbsp olive oil • 1 medium zucchini (grated) • 2 garlic cloves (minced) • Salt & pepper (to taste) • 100g Cypriot halloumi (cut in slices) • 2 tbsp fresh mint (chopped) • 1 lemon (cut into wedges) INSTRUCTIONS 1. In a bowl, whisk together eggs and season with salt and pepper. 2. Heat olive oil over medium-high heat in a large frying pan. Add zucchini and cook for three minutes, stirring often. Add garlic and cook for another minute. Season with salt and pepper. 3. Turn heat down to medium and pour egg mixture to the pan with the zucchini. Cook for a few minutes, gently stirring to scramble eggs, then take off heat just before eggs are fully cooked (they will continue to cook in the pan). 4. Meanwhile, heat oil in another pan and fry halloumi pieces on each side for a minute or two, until browned. 5. Serve zucchini scramble as is or on top of bread, topped with fresh mint, a squeeze of lemon juice and halloumi. For more about Cyprus and this recipe, head to the link in the bio 🇨🇾
𝐊𝐞𝐲 𝐥𝐢𝐦𝐞 𝐩𝐢𝐞 𝐛𝐥𝐢𝐬𝐬 𝐛𝐚𝐥𝐥𝐬 🌴⁣ ⁣ Praise the lord that limes are finally down in price (we accidentally paid $5 for one tiny lime during their peak 😢). We are using the price drop as an excuse to incorporate lime into all our recipes, starting with these zesty, creamy, coconutty bliss balls. ⁣ ⁣ 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬: ⁣ * 1/3 cup cashews, quick soaked in boiling water⁣ * 1/3 cup almond meal⁣ * 1/3 cup @chantal_organics desiccated coconut, plus more to roll⁣ * 1/4 cup @chantal_organics brown rice syrup⁣ * 1 lime, zest and juice⁣ * 2 tbsp coconut cream ⁣ * 1/2 tsp vanilla essence⁣ ⁣ 𝐌𝐞𝐭𝐡𝐨𝐝:⁣ 1. Blend all ingredients in food processor till they come together in a malleable dough form. Add more almond meal or desiccated coconut if mixture is too sticky. ⁣ 2. Form into balls, roll in desiccated coconut and freeze to set. ⁣
Any potato fans in the house? 🙋🏼‍♀️ Th Any potato fans in the house? 🙋🏼‍♀️ These potato croquettes (rellenos de papa) may just be your new fav appetiser. Think a crispy exterior, a soft mashed potato interior and a delectable cheesy eggplant filling. Dip them into a herbaceous mojo sauce, take a bite and you’ll be thanking us 😉 We wish we had discovered these balls of deliciousness BEFORE we visited Cuba a few years ago 😅 In all honesty, we weren’t exactly blown away with the food. Due to the trade embargo and other political issues, the country has a sparse number of ingredients available, therefore the cuisine is very limited. That is not to say that there aren’t a few good Cuban gems like this one! To learn more about the fascinating history of Cuba and get the recipe for our vegetarian potato croquettes, head to the link in our bio ☝🏻 #ATWCookingChallenge
Milford beach eats have been a real treat for us n Milford beach eats have been a real treat for us now that we’ve moved into the neighbourhood. We might have a concrete works next door churning away 20 hours a day, unreasonably high rent and unfriendly neighbours, but at least there’s a beach and food trucks which pay us a visit every couple of months. When they were last on, I went down to grab a takeaway dinner and ate it with my book on the beach, which is an introverted foodie’s dream really. ⁣ ⁣ 𝐕𝐞𝐠𝐚𝐧 𝐇𝐚̄𝐧𝐠𝐢 𝐛𝐨𝐰𝐥🍠⁣ One of the things I feel like I really miss out on as a vege is partaking in kai from a hāngi: it’s pretty irreplaceable. As such, it was literally the knowledge that @sweetasbowl would be at the Milford beach eats providing all-vegan kiwi classics, including a hāngi bowl, that got me out of the house. Boy I was so glad I did too. First and foremost came the most deliciously smoky and addictively seasoned kumara and potato chunks with crispy exteriors and fluffy interiors. Then came the chunks of herby, salty stuffing (another thing I miss like crazy as a vegetarian) and tenderly cooked cabbage, all topped with mounds of thick smoky cashew cream. It was pretty phenomenal both texturally and flavour-wise, which for a vegan option is a true reflection of the chefs’ chops. 9/10⁣ ⁣ 𝐁𝐥𝐚𝐜𝐤 𝐬𝐞𝐬𝐚𝐦𝐞-𝐜𝐫𝐞𝐚𝐦 𝐝𝐨𝐧𝐮𝐭 🍩 ⁣ It is a truth universally acnowledged that one cannot go to a food truck event without getting dessert to follow. So for the people, I bought myself a donut from @grownupdonuts. It was a fantastic, spongey cinnamon-sugar studded donut which oozed with an addictive black sesame cream. I love all forms of sesame, and as a cream it has this subtle but deep bitterness to it which is sweetened out and softened. 8.5/10
Feeling the need for a bit of savoury after spendi Feeling the need for a bit of savoury after spending the weekend gorging on chocolate like us? These cheesy creamy mushroom crepes will seriously hit the spot 👌🏼 When we say crepes, we technically mean palačinke, which are a Croatian crepe-pancake hybrid. Although they can be a blank canvas for whatever filling your heart desires, our combo of creamy mushrooms, caramelised onions, rosemary and cheese is pretty hard to beat 💁🏼‍♀️ The recipe to these pockets of deliciousness is just a click away- link is in the bio!
If you’re even slightly a HXB aficionado, you’ If you’re even slightly a HXB aficionado, you’ll be well acquainted with @imacuisine beautiful, beautiful buns. Yesterday we popped in store for our first Ima bun of the season (and subsequently stocked up for the weekend ahead). We’ve reviewed these bad boys in past years, but honestly I think they have gotten better this year (if that’s even possible). The custard cross was thicker and more luscious than ever before. Honestly I don’t understand why more HXBs don’t follow suit and have a cross with some substance as it really elevates this Easter bun to a whole new next level. The other thing that just does it for me with the Ima hot cross bun is it’s density. I know some people prefer ‘em light and fluffy, but I’m all for a dense bun crammed with dried fruit goodness. Otherwise I am just eating a bread bun with a few raisins in it which isn’t a vibe. Special mention to the candied orange peel in these buns, both its flavour and texture really sing out. Of course, the buns themselves are are perfectly spiced. All in all, it’s 10/10 perfection for @imacuisine as always 👏🏼
Bet you’ve never had avocado on toast like this Bet you’ve never had avocado on toast like this before🥑🥜 This unique take on millennials fav brunch dish boasts the citrusy freshness of lemon, flavour punch of paprika and cayenne and nutty texture of crushed peanuts on top diced avocado. We have Côte d’IVoire to thank for this avocado flavour sensation. They typically serve this as a stand-alone salad, but of course, we felt compelled to chuck it on some homemade sourdough (being millennials and all). Link in the bio to get the full recipe for this quick and easy avo delight!
We’ve begun the bold, sugar-fuelled mission to c We’ve begun the bold, sugar-fuelled mission to cram as many Easter treats as possible into the week ahead. The mission commenced yesterday at @thepantryauckland to try some of their goodies and we weren’t disappointed. What else should we try in the week ahead?! 🐰 ⁣ 𝐇𝐨𝐭 𝐂𝐫𝐨𝐬𝐬 𝐁𝐮𝐧 𝐚𝐧𝐝 𝐁𝐮𝐫𝐧𝐭 𝐁𝐮𝐭𝐭𝐞𝐫 𝐌𝐨𝐮𝐬𝐬𝐞 🍮 We saw this pop up on IG a few weeks ago and instantly knew we needed to sink our teeth into this lil treat. The mousse has been made from hot cross bun-infused milk and it amazingly did have all the complexity and spice of a HXB. You could literally taste the raisins, the cinnamon, even a hint of orange zest. Surrounding the mousse was a nice light, fluffy, sponge, topped with quite a caramel glaze that was a little on the sweet side. The bottom layer was made of shortbread, and that lil crunch really added the textural dimension the dessert needed. 9/10⁣ ⁣ 𝐇𝐨𝐭 𝐂𝐫𝐨𝐬𝐬 𝐁𝐮𝐧 🧈 ⁣ If you like a very light and fluffy bun, these HXB will be up your alley. They came out slightly warmed, not toasted, so as to accentuate that pillowy texture. Keeping with the theme, they were lightly glazed and sparsely studded with raisins, apricots, orange peel and had a nice spice profile. I personally prefer my buns dense and jam-packed with fruit, so these weren’t really up my alley. However, if I’m being less impartial to my own tastes they were rather good for what they were. 8/10 𝐂𝐡𝐞𝐞𝐬𝐞 𝐒𝐜𝐨𝐧𝐞 🧀 ⁣ You know we freaking love a cheese scone and we thought we’d counteract our sugar intake with some cheesy carby goodness #balance. This one had a pretty good texture, not too dense and not too fluffy, with that nice crisp layer of cheese baked on top. Flavour was just your basic cheesy number without any frills. Overall was enjoyable but nothing super duper wow. ⁣ 7.75/10 ⁣
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