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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.

December has arrived!

We love this time of the year at the Big Foody! We are super busy, hosting all of you, our lovely guests, and Auckland really brings it on at this time of the year! With the weather warming up, the sun shining, Christmas decorations popping up everywhere, everyone is heading outdoors and its starting to feel like Christmas is just around the corner (and it is!)

Here are our top 6 favourite things to do in Auckland in December and around Christmas time.

Christmas in the Park
Pack yourself a picnic and venture out to the Auckland Domain for ‘Christmas in Park' on Saturday 9th December. A free outdoor Christmas musical spectacular, a fabulous night out and of course the night ends with Santa arriving and fireworks extravaganza. 

Go for Ice Cream!

There is always a good reason for an ice cream treat with the weather warming up and you are never far from getting your hands on one in Auckland. Whether it’s a traditional kiwi Tip Top favourite from the local Dairy freezer (newly launched L&P Frujus are a Kiwiana must!), fresh berry ice creams made to order on the side of many of our state highways (Strawberries, Raspberries and Blueberries) or for those real ice cream gourmets there are plenty of of exquisite gelato bars around. One of our favourites at the Big Foody is Giapo, where ice cream is not just ice cream but a work of art! Check out one of our earlier blogs on Giapo - a first-timers experience.

Strawberries, Strawberries, Strawberries

    Christmas time in New Zealand & strawberries go hand-in-hand. You will not find a Christmas lunch or party without fresh, juicy strawberries being on offer. Whether it’s a delicious Pavlova covered in sweet strawberries, chocolate dipped strawberries or simply fresh sprinkled with some icing sugar or with a dolloping of cream.

The best thing after Christmas and before New Years is to go Strawberry picking! Most commercial strawberry fields open to the public from Boxing Day onwards and there is nothing better than warm juicy (dribbling down your chin juicy!) self-picked strawberries.

As one does, an excess is always picked!, so why not try out our Strawberry cocktail on our blog, perfect for New Years Eve!

Shop till you drop!

Auckland has plenty to offer for all those shopaholics out there. We at the Big Foody of course LOVE anything to do with FOOD! Our favourite foody shopping destinations include Scarecrow, Smith & Caugheys, Gourmet Heaven and of course Sababto. Looking for some special New Zealand products for the foodie in your life (or an extra special treat for yourself)? Head over to our blog, to find our top Christmas stocking fillers from Sabato.

Visit a Farmer’s Market

This is the perfect time to visit any of our Farmers Markets, with fresh produce being harvested daily (especially those big red strawberries) and Christmas delicacies on offer, our Big Foody Food Tours are just the place to taste, sample and get taste buds jumping for joy! The Farmers markets are also the perfect place to get your hands on any last minute or hard-to-buy-for Christmas gifts and goodies.

Enjoy our Parks and Beaches

Take your picnic and make yourself comfortable on anyone of our many parks and beaches. For some beautiful sunsets, make sure that you visit one of the west coast beaches at sunset. Other places to take you picnic basket include Auckland Councils Movie in the Parks starting later in the summer in January.

Top 5 Sabato Christmas Stocking fillers for any Foodie

From beautiful fragrant oils to the most seductive cheeses, delicious Pâté, mousses and pickles, relishes and chutneys and mouthwatering pastries served with intensely satisfying coffee, Sabato are purveyors of fine foods. Fine Foods sourced from around the world and every corner of New Zealand.

Our favourite treasures at Sabato are all New Zealand made and perfect for stocking fillers for the foodie in your life (or secrectly pop them in your one!) and include;

Hazels Hazelnut Oil, sourced from the finest South Island Hazelnuts and cold pressed into a “as-if-you-are-actually-eating-hazelnuts” oil. Super delicious dipped into Dukkah with bread or use your imagination making salad dressings and marinades.

Aromatics Wine Barrel Smoked Mushrooms

Smokey from the Manuka and the wine barrel oak and combined with aromatic wines, these mushrooms are a must for your next antipasto platter, risotto or paella.

Coppersfolly Pure Wasabi, is not your ordinary green ‘stashed-into-your-takeaway-sushi-box’ wasabi, this is the REAL stuff and you might even surprise yourself that you may even like it. Grown in Canterbury, New Zealand, it is not mixed with horseradish and contains no synthetic flavourings or colours. It goes beautifully with steak, ham, chicken, lamb, sushi, fish and seafood and on any great antipasto platter.

Stams Apple Syrups made with 100% pure New Zealand apples, produced in the beautiful Bay of Plenty and  with no added sugars this syrup is to die for! Try it drizzled over ice cream or pancakes or with roast pork or bacon, divine!

Line’s Knaekbrod Crackers, although Dutch sounding and very much a traditional Dutch fare, this delicacy is made right here in Auckland, New Zealand. Any topping goes perfectly or simply on their own they are absolutely moreish.

These are just a few examples that your tastebuds will discover on our exclusive samplings at Sabato.

We at the Big Foody are privileged to be able to treat our tour guests to these tastings, join us on one of our Big Foody Food tours to experience these ultimate taste sensations for yourself.

Book yourself a tour now

Joe-Ann's First Giapo Experience

Scents of rich dark chocolate waft through the air as I step into Giapo’s entrance, from there one can only be mesmerised by what is not just an ice cream, but a work of edible art. As we are treated to testers of the various most imaginative flavours, one can only trust one's gut to make a decision on which flavour to go with. With slight hesitation (as one flavour is as good as the next and this decision suddenly seems like a life and death decision) I decide on the Kiwifruit and Coriander sorbet. Yip Kiwifruit and Coriander! Dotted with edamame beans and sprinkled with poppy seeds! As strange as this combination sounds, it is the most rewarding flavour combination that my taste buds could ever have imagined!! The sweetness of the kiwifruit followed by the uniqueness that can only be fresh green coriander and the occasional soft crunch of an edamame bean or poppy seed. An absolute taste rendezvous!! Giapo’s ice creams are crafted to your specific order then and there, and let me tell you, you will not be disappointed, by the taste or its artistic flair.

Join a Big Foody Food Tour today  - the ultimate way to taste and experience New Zealand yourself.

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Tucked away throughout New Zealand, Artisan producers, who with the goodness of New Zealand's produce, create morsels that will leave your taste buds asking for more.

We at the Big Foody love discovering these innovative foodies and make sure that they become part of our tours, so that we can share their delights with you.

This month we showcase a few of our favourites, that we either visit or taste some of their products when you come along on one of our Big Foody Food tours.

We asked them questions about what they love about Auckland and it's food scene. Meet them below or even better, join us on a Big Foody Food Tour to meet them or their products in person!

First off, meet Jenny’s Kitchen Tamarind Chutney;

Jenny's Kitchen Tamarind Chutney
At the end of last century, on Waiheke Island (an island just off Auckland), Jenny Stewart created a Tamarind chutney that would go on to become "World Famous on Waiheke Island" and win a multitude of awards. Handed over and now owned and run by Cathy Knight and Grant Hunter since the late 1990's, Jenny's Tamarind Chutney is still going strong and exciting taste-buds everywhere! Cathy and Grant adore Auckland's geography, "To clamber up a Volcano (their favourite is Mt Eden) and watch the sunrise over the many islands of the Hauraki Gulf is pretty special. And where else can you jump on a boat and in less than an hour be on an island with its beautiful beaches, fabulous food and famous wine."
Their favourite place to eat is sitting on Little Oneroa Beach with a Dragon Fired Pizza, or in Auckland city itself they love Pla Thong Thai Restaurant in Mt Eden, which coincidentally is also their favourite food suburb "Mt Eden is spoilt for choice when it come to great places to eat".

Dan and Jo Pearson, owners and creators of Wild Fennel Co, makers of gourmet seasonings, recently relocated themselves down to Dunedin, but  are originally from Auckland and still have very fond memories of Auckland’s food scene;

Wild Fennel Co.

Inspired by traditional flavour pairing from around the world, Wild Fennel Co. is gourmet seasoning at it's finest!

Originally a part-time hobby at Farmers Markets, creators Dan and Jo Pearson have grown the business to now be available in butchers, grocers, deli's, gift stores and supermarkets across New Zealand.

When asked what they love about Auckland, they answered "The beaches and the wine!" "My two favourite places in Auckland are Awhitu and Clevedon, both of which boast some of the most beautiful hidden beaches in the city and some of my favourite drops of red. In Awhitu you have Cliff Edge wines who do a beautiful Merlot Cabernet Sauvignon. In Clevedon there is the quaint Rannach vineyard with their delicious creamy 2008 Merlot."

Their favourite food suburb is "K Rd without a doubt. Lots of choice, Madame George, Bestie Cafe, Satya to name a few favourites, followed by a night out in The Wine Cellar" and their recommendation for something to eat is "Kura for epic Japanese".

Book your Big Foody Food Tour now to experience tastes like Jenny’s Kitchen Tamarind Chutney, Wild Fennel Co. seasonings and many more innovative New Zealand foodies.

The Big Foody’s Tips on matching Cheese & Beer

Characteristics in beer and cheese are surprisingly similar; nutty, floral, earthy, dry, sharp, smooth and creamy are just a few of the words that can describe both.

Matching cheeses and beers can be a challenging task, but not only can they complement each other, they can also have contrasting flavours and textures which work well together too.

Here are The Big Foody Food Tours top tips in matching Beers with Cheese.

Hard Cheeses with poignant, aromatic and milky undertones are generally very beer friendly. We like Gouda and Pilsner matches or if are feeling adventurous try with a malty stout.

Traditional Cheddars with sharp, distinct flavours pair perfectly with fruity, grassy, aromatic pale ales. Our favourite Cheddar pairing is with an IPA or a Double IPA.

Sheep and Goats milk cheeses have a huge breadth of flavours and often match well with malty beers and amber ales.

Washed rind cheeses complement certain beers very well. Their pungent flavours can match equally strong beer.

Blue milky cheese’s with pungent, spicy tones are well-suited to aromatic and floral hop beers. The classic blue cheese and barley wine is hard to beat.

Feta and Pilsner are a great match. The saltiness in the cheese compliments the slightly sweeter pilsners.

Soft-ripened cheeses such as beautiful creamy and delicate Bries and Camemberts go best with light bubbly beers, such as pilsner and fruit beers but can match well with saisons and farmhouse ales.

So beer and cheese is definitely a thing. It is possibly one of the greatest things too!

Join us on one of our Big Foody Beer or Food tours for cheese tasting, beer tasting, local history and knowledgeable guides who will answer any of your questions.

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The Big Foody Food Tours Tips on matching Cheese with Wine

There are actually no strict rules in what wine goes best with which cheese, to be honest, it all depends on an individual's personal likes and dislikes, so don’t worry too much about what you are serving up!

The goal however is to create harmony and balance between the flavours of the wine and cheese and not to overpower one or the other.

If you don’t know where to start, follow Elle Armon-Jones from The Big Foody’s Food Tours  general guidelines below;

Harder mature cheeses such as Cheddar, Manchego, Gruyere, Red Leicester are cheeses best to accompany white wines with some depth of flavour and real body. It’s not often an easy match, but a lightly oaked chardonnay or a viognier are often good matched. Personally I like a nutty cheese with a drier older gewurztraminer. And don’t forget about the fortifieds! Dry sherries or slightly chilled tawny ports are often the best match to these styles of cheese.

Fresh goat's cheese’s team up beautifully with a Sauvignon Blanc or Dry Riesling. The crispness of the wines goes well with the mild and somewhat acid, lemony flavour profiles and creamy texture of fresh goats cheese.

Full flavoured cheeses such as ‘The Cheese with No Name’, ‘Pink and White terraces’, and other creamy washed rind cheeses go best with full-bodied wines such as Merlots and Syrahs. Whereas the cheeses that tend to stick to your mouth such as a brie or camembert compliment lighter reds such as pinot noir and the fruity gamay noir which doesn’t have the same tannin structure.

I won’t be popular for saying this, but Blue cheeses are best served and go very well with dessert wines such as a Riesling or a Muscat. The belief that blue cheese and red wine are a great match is not true. Wait until you have tried the alternative and you’ll believe us! Mt Eliza Blue Monkey and Tohu Noble Riesling is a great match!

Creamy cheeses complement and pair well with sparkling wines and champagne. The bubbles tend to cleanse and refresh the palate. There is a reason Champagne goes well with cream cheese on bagels!

Want to try a selection of beautiful local cheese’s? Want to find out more about pairing cheese and wines? Make sure that you come join us on one of our Big Foody Food tours!

Cheese platters - what is better than a plate of cheese put in front of you decorated with additional edible delights? The answer is very simply nothing! But how do you choose cheeses that complement each other and how do you pick from such a huge variety?

Growing up at home, at the end of the Sunday roast there was always a call for cheese. A beautiful old wooden cheese board was pulled out of the bottom draw and room temperature cheese unwrapped to finish off our meal. Inevitably there was a farmhouse cheddar or piece of Red Leicester, some brie ready to run off the plate and potentially something Dutch like Maasdam or Edam. So what makes the perfect cheese board? It all comes down to the people you are serving it to. If you know that people don’t like blue or strong cheeses, don’t bother putting it on the plate. Similarly if you have had a rich meal, super rich cheeses like camembert will not be a great fit to finish the meal.

Put together cheeses that will complement each other but with contrasting textures. The rule of thumb is one hard, one soft and one blue. Personally I love an aged Dutch style (the addictive Mahoe Very Old Edam is the perfect example), something soft like a goats cheese or runny french brie and a strong piece of blue (Mt Eliza’s Blue Monkey or English Stilton).

You could take it to the extreme and leave cow's milk cheeses off the board all together. A classic sheep's milk pecorino, like the stunning Tenara goats cheese from Kaikoura Cheeses or another ash rolled goats cheese, and if you’re lucky enough to have good buffalo cheese around you add that! In New Zealand we have the fabulous Whangaripo Buffalo cheese company and their Marin Blue is simply delicious.

Personally, I love cheese with very fresh bread, but after a heavy meal, that’s just too much. There are so many varieties of crackers on offer but don’t go with anything overly powerful as it will change the flavours of the cheese. A couple of simple pieces of fruit to go with the cheese and you’re sorted.

If your platter is for a group of friends before a meal or with some drinks, bulk it out with up to 5 cheeses, some delicious fruit pastes or a simple jar of plum jam, some grapes and both fresh bread and crackers.

Time to pour that glass of wine and enjoy your platter!

If you want to curate your own perfect cheese platter, be sure to join us on one of our Big Foody Food tours.

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

Ingredients

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.

The Big Foody Food Tours Favourite Cheese Tips

We at the Big Foody Food Tours have come up with our favourite Cheese Tips; from the best way to store cheese, to our favourite ways of adding flavour to dishes. Read below or join us on one of our Big Foody Food Tours.

• The best way to store cheese - wrap it in waxed paper & pop it in a ziplock bag or loosely wrap it in glad-wrap and put it in the refrigerator vegetable drawer.

• Got blue / green mould growing on your hard cheeses? Cut off 1/2cm to 1cm below the mould and the rest is good to use.

• Cheese gone a bit hard? Don’t throw it out! Simply use it to grate over pizza or pasta.

• Don’t toss out the rind of Parmesan cheese, pop it into your soups, risottos, and chilli’s for extra flavour. Or our favourite bake it in the oven at 180 for 20 mins on greaseproof paper and turn it into parmesan crackling. Perfect through salads or whizzed into a powder to add to baking.

• To cut those super soft, delicate cheeses into perfect pieces, try cutting them using unflavoured dental floss - no more mess!

• Keep cheese from sticking to your grater by giving it a spritz with some oil spray and always grate your cheese when it is cold.

Join us on one of our Big Foody Food Tours to taste a selection of delicious local cheese and ask our Cheese-mongers plenty of questions and for any more tips that they may have.