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How proud are we!!!!!!!! Our Tastebud Tour (Auckland Insider Tour: Food Tour with Local Expert) has been named in the World’s Best Destination for Travel Experiences according to TripAdvisor Travellers.

The Tastebud Tour has been the flagship experience since The Big Foody started back in 2010, designed especially to show the guests as much of the city as possible in the most delicious manner! Over 5000 guests have taken this tour since 2010 and we're delighted to still have two of the very first places we started with on the tour, Sabato and The Auckland Fish Market. 

Find out more here!

You can’t get much more kiwi that enjoying a Feijoa straight from the tree or purchased at a roadside stand in Autumn.

Very polarising, people either love them or hate them. We have a divide in our household, I absolute love them, like REALLY love them. I’ve successfully introduced them to the adventurous 1 year old who happily attempts to dig at the middle with his spoon, although he generally gives up on attempting that (co-ordination isn’t really his strong point just yet) before biting the skin & screwing up his face! I’m sure he’ll get the hang of it eventually, but unfortunately, the mere whiff of them, sends my partner into a tale spin. Oh well, all the more for me!

I love how versatile they are. The sweetness, the uniqueness, the juiciness. I will go as far to say I think they’re one of my all time favourite fruits. Here are some ideas incase you want to branch out of just cutting (or biting if you are straight under the tree!) and gobbling up the pulpy centres.

1. Scoop out some Pulp and add to smoothies. My winning combo is a frozen banana, pulp from 3 Feijoas, a splash of Apple Juice and some Soy Milk.
2. Go nuts with your juicer. You can make fresh juice by putting the entire Feijoa in (the machine will get rid of what it doesn’t need – add with Apple and a handful of Mint – mmmmm….SO refreshing!
3. Pimp your Apple Crumble with some Feijoa Pulp and then go all out with an Anzac Biscuit crumble topping!
4. Bake a cake – You can use your favourite Banana Cake or muffin Recipe & substitute out bananas for feijoas – just grate the entire Feijoa, skin n all, I promise you’ll end up with a super moist & delicious creation.
5. Add to a salsa for extra zing! We love feijoas chopped in with apples, celery and red onion to go with pork chops.

Just get amongst it! There is that crazy time when Feijoas seem like they’re in abundance, you see them everywhere, and you think you have plenty of time to indulge, but then almost as quick as they appeared, the season is over.

We're trying feijoa everything on the tours at the moment! Feijoa chocolate, feijoa wine, feijoa chutney. Book now you so don't miss out!!!!!

The 2016 New Zealand Cheese Awards were held last week at the swanky Langham Hotel in Auckland with 420 entrants vying for the top spot. The Champions of Cheese award went to an Auckland Blue Cheese from Puhoi Valley Cheese, The Kawau Blue. Another blue, Kapiti Kahurangi blue won the Favourite Cheese Award by public vote.

The legends at Mercer Cheese took away the Champion Artisan Cheese award for the delicious extra mature Gouda which we taste on a number of our tours. We were delighted to see Hawkes Bay’s Origin Earth take awards for their feta and smoked cheeses. One cheese we regularly taste on the Tastebud Tour is the delicious Farmhouse Mature Goats cheese from Crescent Dairy Goats who took away the European Style Cheese Award.

New Zealand cheese goes from strength to strength and there is so much variety on offer to try all around the country. For a full list of medal winners from the 2016 New Zealand Cheese Awards follow this link.

Join our Tastebud Tour for a taste of the very best New Zealand artisan cheese or to meet the cheese makers talk to us about a private tour!