Author Archives: Elle Armon-Jones

Tiaki Promise

Posted by Elle Armon-Jones on November 03, 2018

New Zealand is precious, and everyone who lives and travels here has a responsibility to look after it.

The Tiaki Promise is a commitment to care for New Zealand, for now and for future generations.

By following the Tiaki Promise, you are making a commitment to New Zealand. To act as a guardian, protecting and preserving our home.


At The Big Foody Food Tours our commitment to preserving, nurturing and respecting New Zealand is one of the reasons we set us the business. We care deeply about the country we live in and adore and commit to the protection of its future. 

Cuisine Magazine's Top 100 New Zealand Restaurants

Posted by Elle Armon-Jones on September 10, 2018

Cuisine Magazine have just announced their top 100 New Zealand restaurants for 2018. There are some classics and some newbies to the list! If you're looking for a great list of places to eat in New Zealand, this is the one to follow! We are delighted to see our friends and colleagues at Culprit, Bistronomy, Pacifica and The Hunting Lodge are on the list!

Check the list out below!

Cuisine Magazine's New Zealand Top 100 Restaurants 2018

To Biddy

Posted by Elle Armon-Jones on July 18, 2018

When I started The Big Foody, one of the most exiting things that I knew would happen was meeting the people behind the foods that we talked about. I have travelled the length and breadth of the country meeting people over the last 8 years and each and everyone of them has been fabulous. But it was Biddy Fraser-Davies who I wanted to meet the most.

From the first time Calum at Sabato gave me her cheese to try, to watching her on Country Calendar, hearing her plight against the monsters at MPI and speaking to her on the phone, she was a character I just wanted to spend some time with.

As much as we loved Biddy at The Big Foody, we loved her cows too. Biddy didn’t start making cheese until she was given her first house cow Gwendoline 15 years ago. Now Patsy, Dizzy, Holly, Isabel, Nellie, Nora and Lilly were all names of cows, I have photos of on my phone. In 2014 Biddy’s cheese won a super gold award at the World Cheese Awards in London! From the social metropolis of Eketahuna, in New Zealand, that cheese rocked the awards.

Earlier this year we had our fab group of 20, on a tour passing through Eketahuna and last minute I called Biddy to ask whether we could pop in. In true Biddy style she told me off for arranging our tour on a Monday when she was making cheese and couldn’t talk to us, but there she was at the end of the path waiting to welcome us to Cwmglynn and tell us her story.

We met the cows that have been part of our tours for years, saw the infamous model railway, chatted with Colin and Biddy and of course tried the cheese. When I got back on the bus with the group, a big part of me wanted to just jump off again and go and hang out some more. But driving away there was a very special feeling of “that was awesome!”

Biddy died last Friday unexpectedly and when Calum told me on Saturday I sat down and cried. Why? Because in the 4 or so years I have talked about Cwmglynn farmhouse cheese to our guests, I have learnt what tenacity, determination and standing up for your cause really meant. Because of Biddy, I have learnt more about making cheese, storing cheese, maturing cheese, Eketahuna (!) and keeping it real and authentic, than I have from anyone else.

God bless you Biddy, thank you for everything, I will miss you greatly.




An Amazing Week

Posted by Elle Armon-Jones on March 20, 2018

Hawkes Bay is one of my favourite places in New Zealand. The colours, the countryside, the people and of course the food lure me back year after year. This year a group of 20 came with me as we discovered the culinary joys of this stunning region and onwards to Wellington.

Our tour started off at the 2017 Cuisine Magazine restaurant of the year Pacifica. Run by couple Jeremy Rameka and the gorgeous Natalie Bulman, Pacifica is a modest but sophisticated restaurant on Marine Parade. Four days before we all sat to dine, Jeremy had competed in and completed the Taupo Iron Man competition. A gruelling task for for a trained athlete let alone a man who spends all day in a kitchen. We were awed by a homemade pasta dish served with a sweetcorn and mozzarella cream that had us all oohing and ahhhhin as we ate it.

New friendships were forged and as we met the following morning, the revolting cyclonic weather that whipped our hair into different directions than it would normally be, could do nothing to dampen the spirits of the group. Our courageous bus driver successfully navigated the gusts to take us up to the Te Mata peak, where group photos had everyone in fits of giggles.

The highlight of the Friday was definitely our trip to Cape Kidnappers. Our trip around the gardens had to be forgone by the winds and rain, but the amazing garden team had gathered some of the native herbs and plants, their heirloom vegetables and salads and little alpine strawberries for us to try. Did you know that growing strawberries in a pine needle mulch will improve their flavour? No nor did we!

Our four course lunch kicked of with a very fresh bluff oyster served on a bd of samphire. I love love love samphire especially slightly pickled. This was delicious!

We went on to be wowed by a kaffir lime broth poured over a piece of mouth watering kingfish and an amazing lamb main course.

Yoghurt panna cotta and rosemary roasted peaches made the perfect dessert and we finished with local cheese the Sleeping Giant sheep cheddar.

The banter between chef, maitre’d and waiters kept us all entertained and we left wishing we could afford the $17,000 / night accommodation! What a treat of a day it was.

Stewed Strawberries in Pinot Noir

Posted by Elle Armon-Jones on December 20, 2017

Stewed Strawberries in Pinot Noir

Years ago I was just in time to walk in the front door of Lauraine Jacob's house just as she was finishing up from a photo shoot for the Listener, immediately this dessert was thrust in my hands with the instructions to "try this". So I did. And it is still one of my most favourite desserts to this day. 

2 punnets strawberries
1 vanilla bean
4 tbsp sugar
1 cup pinot noir
1 large orange
1 cup Greek yogurt
8 mint leaves, sliced thinly

Remove the tops from the strawberries and cut each in half. Place the vanilla and sugar in a pan with the pinot noir and over gentle heat dissolve the sugar. Add the strawberries and bring to a very gentle simmer. Allow the berries to cook for 3-4 minutes, then remove from the heat.

Chill in the refrigerator. When ready to serve, peel the orange, removing all the white pith and cut into segments or small pieces. Add the orange to the stewed strawberries in the syrup and spoon servings into small glass dishes.

Spoon a little yogurt on top and decorate with the sliced mint.

Plum Pie

Posted by Elle Armon-Jones on December 20, 2017


Sweet Shortcrust Pastry

90g softened butter
65g caster sugar
3 free-range egg yolks
200g plain flour plus a little extra for dusting

Cream the butter and sugar together in a bowl until nice and pale. Then beat in the egg yolks, one at a time until totally incorporated into the mixture. Add in the flour until the mixture comes together as a ball of dough. Tip the pastry out onto a floured work surface and knead briefly until smooth. This shouldn’t take long and don’t over knead! Wrap the pastry in cling film and chill for 30 - 60 mins. I often make double the quantity and freeze half so I’ve always got some.

Makes 300g


Plum filling

800g-1kg plums

3tbsp brown sugar

Pinch of ground ginger

Pinch of ground cloves

2tbsp ground almonds

One egg beaten

Wash the plums and chop them in half removing the stones. In a bowl mix together with cloves, ginger and sugar.


Split the pastry into two thirds and one third. Roll the â…” to line the pie tin. Blind bake the pie base on 180 for 20 minutes or until cooked through and golden

Leave to cool for 10 mins

Scatter the bottom of the pie with the ground almonds and fill with the plum mix. Roll the remaining pastry and top the pie. Prink the pastry with a fork to let the steam out and brush with the beaten egg. I like to sprinkle brown sugar on the top, but it’s not necessary. Cook at 180 for 30-40 mins. Serve with ice cream or creme fraiche or just drowning in fresh cream!

Cultural Evenings

Posted by Elle Armon-Jones on December 06, 2017

On one of the first dry evenings we have had this spring, a group of international visitors here on business were invited to a truly intimate cultural experience at our home base Vineyard Cottages.

Legs of pork, chickens, kumara, potato and cabbage filled with coconut was piled into the pit on top of boiling hot volcanic rocks and covered with sheets, hessian sacks, palm leaves and earth. 3 hours later it was pulled from the ground and taken down to the lodge for everyone to tuck into.

Experiencing a hangi is one of the most authentic ways to experience New Zealand. It’s not a native New Zealand way of cooking but a true Polynesian one. Tucked away in amongst the vines of Waimauku our hangi evenings are the perfect way to try some of the most delicious food you will have in New Zealand.

This year has seen a great rise in the opportunity to try hangi cooked food. Monique Fiso has dedicated this year to extraordinary dining experiences around the country with her pop up restaurant Hia Kai. Rewi Spraggon, The Hangi Master opens a new hangi food truck in Auckland city later this month and at Taste of Auckland last month he and his team cooked gourmet hangis with a number of Auckland chefs throughout the festival.

From late summer onwards we will be doing a weekly hangi at Vineyard Cottages for our guests and anyone who would like to join us. Places will be limited to 25 per week and we will be doing pick ups and drop off from Auckland CBD.

Cheese and Onion Muffins

Posted by Elle Armon-Jones on October 19, 2017

One of our favourite muffin recipes at The Big Foody is the most simple to do and almost fool proof.



4 cups of self raising flour

4 eggs

1 ½ cups of milk

½ cup of sunflower oil or canola oil

1 packet of onion soup mix

2 tbsp of onion marmalade or onion jam

1 spring onion finely chopped.

1 cup grated cheddar (preferably strong cheddar)

1 cup of brie or mozzarella chopped into squares

Pinch of salt


Preheat the oven to 180

Very simply mix the ingredients until combined. Spoon into lined muffin tins. Cook for 20-25 mins. The muffins will be cooked when you can pierce them with a skewer / knife and it comes out clean.

Any cheese will work with this recipe and you can play around adding other ingredients too. We love roast pepper and pesto muffins and parmesan and spinach.


Southland Cheese Rolls

Posted by Elle Armon-Jones on October 05, 2017

  • 250g tasty cheddar cheese, grated
  • 1 finely chopped onion
  • 200ml evaporated milk
  • 1/2 packet onion soup powder
  • 1/2 loaf sandwich bread


Mix the cheese, evaporated milk, onion and onion soup powder together in a small saucepan and stir over a gentle heat until the mixture has thickened and become smooth. 

Allow it to cool slightly before spreading on the sandwich bread. Roll the bread up lenth ways and brush with melted butter. Put on a greased baking tray ready for the oven. Grill, turning until they are golden brown. 

New Zealand Cheesemaking - a brief history

Posted by Elle Armon-Jones on October 03, 2017

It is one of the greatest culinary joys and super addictive; this October at the Big Foody Food Tours, we are celebrating CHEESE!

New Zealand is one of the world's top dairy producing nations and carries a history of providing high quality dairy produce, especially milk powder and cheese.

The combination of fertile soils, mild climate and endless grass pasture is the perfect combination for dairy farmers, resulting in happy cows producing creamy and more yellow colour milk than their grain fed housed counterparts in other countries.

From our big co-operatives to our small cheese mongers, we produce some of the finest cheese in the world and we love to show it off on our Auckland Food Tours.

New Zealand’s dairy industry has always been export oriented. The first dairy export can be attributed back to 1885  to a Taranaki entrepreneur who sent 2 kegs of Eltham butter to England. As a Brit, Elle grew up in the UK with the New Zealand butter Anchor which was promoted on television by a cheerful jingle with the lyrics  “Anchor Butter from green, green grass” New Zealand cheddar was one of the most delicious sold at the supermarket.

But what is exactly is cheese and how does the somewhat plain tasting milk, get turned into this delicious, hugely gratifying addictive goodness?

Simply put, (believe it or not), the naturally occurring bacteria in the milk feeds on the sugar contained in the milk and the lactose, whereby creating lactic acid. The acid causes the milk protein, casein, to separate into solid lumps of curd and watery whey.

By compressing the curd, you end up with a sharp, coarse cheese, which is the earliest form of cheese, eaten by our ancestors many, many years ago.

No one can say for sure, who and where the first cheesemakers were, but residues have been found from 2300 BC in a pot in Egypt. It is around this time, that evidence of cheesemaking was also found in China, America and the Pacific- it was afterall, a means of preserving milk for use all year round.

From this simple, most accidental form of cheesemaking, the basics of cheesemaking are primarily when bacteria is introduced into milk and the conditions are manipulated under which the bacteria grow, to yield the product so desired to be made. The millions of bacteria are the reason behind the milks extensive transformation into cheese.

Sometimes new varieties are created by accident, some are successful and some are not!

New Zealand’s first blue cheese was manufactured in 1951 at the now Bridge Street site of the multinational co-op Fonterra in the Taranaki.

Brie and Camembert styles have been made in New Zealand on an experimental basis since 1911, but it was not until the late 1970’s that successful production began. One of the first companies to produce Bries and Camemberts was the Puhoi Cheese company.

Once the 1980’s hit, New Zealand saw a rise of boutique cheese makers. On our tours we taste cheese made by over thirty different cheese makers. From Biddy in Eketahuna who has 5 cows (who we all know by name) to the mighty dairy giant Fonterra. For those who love cheese it’s a great experience.