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EASY Feijoa Jam

 

Ingredients

1kg Feijoa’s

1 kg caster sugar

¼ cup water

1-2 vanilla pods

1 stick of cinnamon

Juice of 1 lemon

 

Method

Peel and slice the feijoas and place into a saucepan with the sugar.

Slit the vanilla pod and scrape the seeds into the pan, add the pod.

Add the water, Cinnamon stick and lemon juice.

Bring to a simmer and cook until the fruit is soft, then increase the temperature and boil for 8-10 minutes.

Remove the vanilla pod and cinnamon stick, then pour into sterilised jars and seal.

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.

Feijoa Cake

This is the most beautiful moist cake, perfect with a cup of coffee or tea and to make it even better, it is egg free (for those that are allergic to eggs!)

 

2 cups plain Flour

¾ cup Brown Sugar (packed firmly)

1 tsp Baking Powder

1 tsp Baking Soda

3 tsp Cinnamon (depending on how strong you like your cinnamon, I’ll sometimes even add a 4th tsp)

Approx. 8 - 10 scooped out Feijoas, mashed

½ cup vegetable oil (I use rice bran oil)

½ cup milk (can be substituted with soy, rice milk etc if needed)

 

Preheat oven to 180 degrees C

Grease a ring tin (a loaf tin can be used, but may need longer to cook).

Combine sifted flour, sugar, baking powder, baking soda and cinnamon.

Mix together Feijoa and oil until well combined.

Add the Feijoa mixture to the dry ingredients. Stir in the milk to create a just-moist mixture.

Place into the pre-greased baking tin and even out.

Bake for 20 - 25 minutes until cooked.

Gently sift some icing sugar over the top.

ENJOY!!

Feijoa's, Feijoa's, Feijoa's - The Big Foody Food Tours favourite line up of Feijoa products!

 

We LOVE Feijoas here at the Big Foody Food Tours! Anything Feijoa! And when they are not available fresh (because of their extremely short season), we LOVE anything Feijoa flavoured!!!

 

Here is a list put together by our Feijoa loving team here at the Big Foody Food Tours of our all-time favourite Feijoa-flavoured products.

 

• Bennetts at Mangawhai’s Feijoa Chocolate

 

• Feijoa Smoothies by Simply Squeezed

 

• Fresh Up Big Fizz Feijoa Burst by Frucor beverages

 

• Macey’s Feijoa lollies

 

• Fresh As Freeze Dried Feijoas slices

 

• 42 Below Feijoa Vodka - this is made by actual made by the actual essence of feijoa fruit! This essence is created by vapourising the flesh of the fruit and turning the fruity steam produced into a liquid essence which is then infused into the vodka! Great on the rocks or mixed it in a cocktail.

 

• Hubbards Light & Right Feijoa Cereal

 

Have we missed anything?

What are your favourite Feijoa flavoured products?

Join us on a Big Foody Food Tour and we'll make sure you get to try some Feijoa products!

Some of our favourite Feijoa flavoured products!

Feijoa’s!! An Autumn Jewel has arrived!

 

Finally we have started to see Feijoa’s starting to ripen on their trees, laying on the dewy grass under their trees in the morning waiting to be picked up and even our local fruit and veggie shop has as a small offering available to purchase.

 

But what are these Feijoa’s that New Zealanders seem to have such a cult following for?

A pretty ordinary (looking at it from the outside) green, egg-shaped fruit, but what's inside is a delicacy that has a long-awaited cult-like following every year. With a very distinctive but yet very complex flavour distinction, the inside of the fruit is juicy and made up of a clear gelatin-like seedy pulp, that becomes firmer as you get closer to the edge of the skin, with a grainy texture. The texture can be described as a mix between a pear and a guava and with the taste being described anywhere from sweet, tart, sour and of course juicy somewhere between a strawberry, pineapple and guava and with the odd person even tasting a hint of mint!

There is one thing that we can definitely say and that is that a Feijoa tastes like a Feijoa!! An indescribable, unique and complex taste! One that should definitely be on everyone’s to try-list at least once!

 

Feijoas are however not a native to New Zealand, but originate from southern South America namely southern Brazil, Uruguay, western Paraguay and northern Argentina. Feijoas need a very specific subtropical climate to grow and this is why even in New Zealand, Feijoas are not abundant throughout the whole country, finding Feijoa in Christchurch for instance is a complete rarity.

The first Feijoa were actually collected in the wild rainforests of southern  Brazil by a German botanist in 1815. They were introduced into New Zealand over a hundred or so years later in the 1920’s.

 

The cult- following of Feijoas is intensified, by the very short season that they are ripe. The Feijoa season starts in March and goes till June (these days we are very luck by the number of different varieties available to us, giving us continued fruiting trees throughout that season). To make matters worse for Feijoa lovers, Feijoas are also very prone to bruising, so unfortunately very hard to keep (or travel long distances).

 

Delicious to eat fresh, make jams or bake with! Feijoas’ are a definite favourite here at the Big Foody Food Tours. Join us on a tour in March to June and we will go to the utmost effort to get you sampling Feijoas on our tours!

Not available fresh? New Zealand is obsessed with ‘feijoa flavoured’ products! Try our favourite and their bestselling Feijoa Chocolate from Bennetts at Mangawhai, Simply Squeezed’s Feijoa Smoothies readily available in Supermarkets or Macey’s Feijoa lollies available in most dairies.

 

Fresh New Zealand Feijoas

The Big Foody's top 8 ways to indulge in Feijoas

New to Feijoa's or looking for ways to use up the kilo's of them scattered throughout the garden?

Here are out Top 8 favourite ways to indulge in Feijoa's;

• Make a Feijoa Cake
• Serve them on top of some Greek Yogurt (for breakfast or dessert) or on top of your cereal.
• Smoothies!! Feijoas in smoothies are the best! and can be used as a substitute for bananas in smoothies as they have a very similar consistency.
• Make a Feijoa Crumble
• Stew them with a little bit of brown sugar and pour them over some Vanilla Ice-Cream for dessert, or Hokey- Pokey ice-cream for a real New Zealand treat!
• Jam them - try this fabulous Vanilla and Feijoa jam
• Freeze them, so that you can have the above all-year round! (tips on how best to freeze them on our website now).

 

Join us on a Big Foody Food Tour during the Feijoa season (between March and June) and we will go to the utmost effort to get you sampling Feijoa's!!

Freshly baked Feijoa Cake - delicious!!

It's the Season for Bluff Oysters...

Don't miss it, NOW is the time to be feasting on the best oysters in the world!

Why are Bluff Oysters the best? They have a specific plumpness which is totally unique and a sweetness that you can only get from the waters around Bluff. As with any oyster they can be cooked, but we think it's a waste. A little squeeze of lemon or a shallot and chardonnay vinegar drizzle is simple perfect!

For the perfect Bluff Oysters, prepared in the perfect way, we recommend heading to;

The Shucker Brothers in the Ferry Building on Quay Street,

Depot - of course!

Culprit and

Marvel Grill.

 

Bluff Oysters and Pacific Oysters are both on offer at this time of the year, but it is the Bluff Oysters that have the fanatics coming out in droves. Bluff Oysters (also know as dredge oysters) have a much tighter harvesting season (March - August) than the Pacific Oysters and are fished under very tight controls from the Foveaux Strait at the bottom of the South Island.

Bluff Oysters have been commercially fished from the Foveaux Strait since the late 1880's but have have seen better days.

At the end of last year MPI (Ministry for Primary Industries) ordered the oyster farms in Big Glory Bay, Stewart Island to be closed down and dismantled after the discovery of a killer parasite, and unfortunately the farms will not be allowed to return in a bid to protect the wild oyster fishery market in the Foveaux Strait.

Luckily, Bluff Oysters grown on the dense gravel and coarse sand  bottoms of the Foveaux Strait have been kept are parasite free and we can continue dining on these delicate and succulent oysters.

Other differences between Bluff Oysters and Pacific Oysters include:

Bluff Oysters vary in colour from white to dull purple to brown. Their left shell is ridged and cupped, while the right shell lies flat and has scaly layers. Inside, the shell is luminous and the flesh has shades of white, grey, gold and black. The creamy coloured meat is super delicate and succulent.

Bluff oysters are hermaphrodites meaning that they have both male and female sex organs & spawn in summer and settle on the seafloor in the Foveaux Strait.

Pacific Oysters on the other hand, spawn and settle in brackish, estuarine waters and are commonly found around New Zealand (most commonly found and farmed around the North island) and widely distributed around the world. Their entry to New Zealand was accidental, however we believe that even though they can be found worldwide, our Pacific Oysters in New Zealand are the best! Pacific Oysters shells are off-white with bands of yellow, brown or purple and their flesh is light in colour with a black mantle margin.

New Zealand has ideal growth conditions for Pacific Oysters. With ideal conditions, our New Zealand Pacific Oysters can have rapid growth and reach meat weight of 20 grams in 15 to 18 months and are therefore highly sustainable.

Oysters are high in protein and essential amino acids and offer a great natural source of zinc.

Our March visitors to our Big Foody Food tours have been extremely lucky to have been treated to Bluff Oysters by our fantastic foody partners whom we stop by on our tours. Have you been thinking of joining us on a tour and love oysters? Make sure that you book one this Bluff Oyster season (March - August) so that you don’t miss out on the delicacy that is Bluff Oysters.

 

Over at the Big Foody Food Tours in Portland, Oyster season is upon them also and Laura and her customers will be sampling PNW oysters to compliment their charcuterie tasting. So if you you anyone you know is traveling to Portland, Oregon any time soon, make sure that you book in a tour with Laura to catch the oysters at the other side of the pacific!

 

Fresh Bluff Oysters on Marvil Grills seafood tasting platter on our Big Foody Food Tours Tastebud Tour

The Big Foody’s Top Romantic places to take your Valentine

 

IN AUCKLAND:

Elle Armon- Jones top pick for the most romantic restaurant in Auckland is Casita Miro on Waiheke Island. With spectacular views of the vineyards, village and ocean, it specialises in Spanish and Mediterranean fare with the freshest and finest produce and as much locally sourced as possible. Bookings are essential.

And while you’re there, why not make a weekend of it (or even just a night away) on Waiheke Island, with visits to beautiful vineyards and breathtaking beaches.

 

Casita Miro's Vineyards

Your favourite local beach - take a picnic rug and a delicious selection of your Valentine's favourite treats and enjoy an evening out watching the sun go down.

Our staff’s top pick is Muriwai Beach where the sunsets are absolutely stunning. Pick a spot in the black sanded dunes and feast on a picnic of The Big Foody Food Tours favourite's including cheeses like - Mt Eliza Blue Monkey, Mahoe Very Old Edam and Tenara Goats Cheese. Add some antipasto and selection of cold meats and make sure you grab yourself a loaf of fresh sourdough on your way down to Muriwai from the Gourmet Gannet in Huapai. Don’t forget your Valentines favourite bottle of wine and finish the evening off with some decadent chocolates. Need help creating a perfect picnic basket with some delicious New Zealand products? Make sure you join us on one of our Big Foody Food Tours and we can let you in on all the secrets.

Muriwai's sand dunes

 

Looking to do something completely different? And have an adventurous palate? Auckland Zoo is hosting LoveBugs in conjunction with their blockbuster Te Papa and Weta Workshop exhibition Bug Lab on Valentines Day. LoveBugs will be a fun and memorable evening with entertainment by Te Papa’s irresistible ‘bugman’ Dr Phil Sirvid, live acoustic music and a 5 course degustation menu featuring the world's greatest and most sustainable superfood - bugs and bug derived ingredients. You will be tempted by Bug crumb parmesan wafers, Cricket bread croute, Locust lavosh, Ant meringue puffs and more. It will be a night not to be missed, especially with Dr Phil Sirvids stories of the love lives of some of the world's most extraordinary bugs. Bookings Essential.

 

If you want something really adventurous and bugs aren’t really your thing, consider the limited ‘Dinner in the Sky’ experience. Suspended 50 meters above ground, with fantastic views of the Auckland Harbour and city, you have the opportunity to enjoy  Brunch, Lunch, Wine Tastings, Cocktail hour or Dinner. Bookings are essential and are sure to be booked out for Valentines Day, so get in quick.

 

Ok, so bugs aren’t quite your things, nor heights? How about dinner in the pitch black, where all your senses will be infused? How about the Dinner in the Dark, at the Rydges Hotel in the Auckland CBD. Sound interesting? Dinner in the Dark is a unique sensory, social dining experience. 2- 5 course menu option are available with Trust the Chef, Seafood and Vegan options available. Bookings are essential.

 

Take your loved one to Brick Bay in Matakana, a most romantic setting and most beautiful sculpture park trail. The trail will take you a casual one hour walk through beautiful scenery, past a pond, some typical New Zealand bush and even a Kauri patch. Either walk the trail before or after your lunch, but be sure to enjoy a glass of one of their Rose’s.

Part of the Sculpture park trail at Brick Bay

 

For something a bit more ‘mushy’, check out the Auckland Stardome Observatory Valentines Evening, complete with a drink on arrival, canapes and a gorgeous gift box filled with goodies for Valentines couples including a bottle of Villa Maria Rose and even an ‘Adopt a Star’ pack.

 

IN PORTLAND, OREGON

If it were summer time over here, I would say go to Steve Jones’ other spot, Cheese Bar, in the Mt Tabor neighborhood. While there, you and your special someone would share a cheese board and a bottle of wine, and then take a walk up the wooded hill to the top of Mt. Tabor where you could catch the sunset and beautiful views of the city looking west.

However, it is winter, so we instead suggest Chizu which is sandwiched in between Shalom Y’all and Multnomah Whiskey Library downtown. At Chizu order a bottle of cold, unfiltered sake and sit down for an omakase-style cheese experience. You’ll talk to the person at the counter about your preferences and interests and they will create a (name-your-price) cheese board, leading you through a tasting of Chizu’s artisan, small batch cheese selection.

Chizu's personalised cheeseboard experience

Coquine (Mt Tabor neighborhood in SE) is perfect for a quiet, cozy, romantic evening. Chef Katy Millard just won James Beard’s 2017 Best Chef Northwest for her work at her excellent little neighborhood restaurant. I would recommend going to Coquine any time of day (they’re open for breakfast, lunch and dinner), but it’s an especially nice place to spend a date night or special occasion with your significant other, working your way through the four or seven course Chef’s tasting menus.

 

Noble Rot (E. Burnside – inner eastside) is great for getting a taste of all Portland has to offer. For out-of-towners, Noble Rot has it all: good food, good wine, a great view, and even rooftop vegetable gardens. The food is intensely seasonal and much of it nipped right out of the rooftop gardens directly above you. The only way to enhance the beauty of your loved one is with the twinkling lights of your evening view looking out over the fair City of Roses

 

 

A brief History of the Chinese in New Zealand

As we celebrate the Chinese New Year, we look at the history of the Chinese in New Zealand.

As of the 2013 census, 171,000 Chinese identified themselve’s in New Zealand of which 118,230 (69%) lived in a Auckland.

 

The first recorded ethnic Chinese in New Zealand were immigrants from the Guangdong province of China, who arrived during the 1850’s gold-rush era. Due to this historical influx, there is still a distinct Chinese community in the South Island city of Dunedin. However these days, the majority of Chinese live in the North Island and especially Auckland and are mostly of recent migrant heritage (only 26.6 percent of the New Zealand Chinese population were born here).

 

The first immigration to New Zealand took place over two invitations from New Zealand's Otago gold-mining region to potential gold-miners of the Guangdong province in 1865. Racial discrimination was suffered intensely by these gold-mining communities, where the Europeans felt threatened by the economic competition they represented and their transient way of life.

 

However, in the 1880s, as anti- Chinese sentiment grew,  New Zealand introduced a New Zealand Head Tax also known as the “Poll Tax” aimed specifically at Chinese migrants. Despite these political barriers, the Chinese still managed to grow their populations in New Zealand and their populations were boosted when wives and children of gold-miners were allowed into the country as refugees from the Guangdong province just prior to World War 2. This original group of Chinese migrants and their descendants are referred to as “old generation’ Chinese. The migration continued until the new Communist Chinese regime stopped emigration. In 1881, the Chinese Immigration Act 1881 was passed by the government, imposing a £10 tax per Chinese person entering New Zealand, and permitted only one Chinese immigrant for every 10 tons of cargo. This was increased to £100 per head in 1896, and tightened the other restriction to only one Chinese immigrant for every 200 tons of cargo.

 

Between 1987 - 96, through a fundamental change in the immigration policy, New Zealand saw a huge influx in immigration from the Chinese business sector, investors and professional migrants. By 2002, the ‘old generation’ Chinese had received a public apology from the New Zealand government for the poll tax that had been levied on their ancestors a century ago.

 

Nowadays, New Zealand is a favourable country for the Chinese to migrate to, with a favourable economical climate and not the hostility from European New Zealanders had towards the Chinese in the late 1800’s.

The Chinese have immersed themselves into the New Zealand environment and brought with them their cultures and traditions. 

We are super fortunate to be able to experience authentic Chinese cuisine right here in Auckland as the Chinese have opened restaurants throughout the city and share theri delicious fare with us.

There are several suburbs in Auckland where large populations of Chinese have settled and this is where you will the most authentic restaurants, with the most delicious and 'real' flavours. Often hidden, these restaurants must be on your list to visit next.

Dominion Road is full of eateries, offering delicacies and restaurants from many nations, however Chinese / Asian restaurants are a very common sight, in particular restaurants offering our favourite morsels - Xiao Long Bao - also known as dumplings. Highly recommended is Jolin Shanghai at 248 Dominion Road for their authentic dumplings. Eden Noodles Cafe offering Sichuan cuisine with a punch! and Wang Wang Pancake at 704 Dominion Rd is where you find original flaky Chinese pancakes with delicious fillings. For or the best authentic noodles you must try Tasty Noodles at 1/919 Dominion Road.

The Northcote Shopping Centre on Auckland's North Shore and its surrounds is definitely the area for Chinese fare and speciality shops. The Jiale Bun Shop at 27 - 35 Pearn Place must be searched out on your next journey to the North Shore for the most mouthwatering, fluffy steamed buns with delicious fillings. Not far away in Takapuna, some of Auckland's best dumplings are on offer at Artwork Eatery and Bar.

In East Auckland in the surrounding suburbs of Botany Downs you will also find some hidden Chinese treasures. Very popular, Lucky Seafood Restaurant in The Hub in the Botany Town Centre you will be expected to have to que to get a table on weekends. Yi Pin Xing at 113 Meadowland Drive in Somerville is the place to go for dumplings. Not far away in Mt Wellington is Imperial Plaza, this authentic Chinese restaurant offers the traditional Yum Cha and well as a la carte and pretty good dumplings too.

Every year New Zealanders now help celebrate with the Chinese the Chinese New Year. Whether it be in the many Chinese restaurants found around Auckland, the stalls at the night markets, events put on by the Chinese community or of course the Lantern Festival held in both the Domain in Auckland, and Hagley Park in Christchurch.

Make sure that you check out the free Chinese New Year celebrations and entertainment at SKYCITY Auckland. Friday nights during the Chinese New Year period they will also be hosting Night Market Food stalls, which will be something not to be missed!

 

Happy CHINESE NEW YEAR from the Big Foody Food Tours!

 

This year we celebrate the Year of the Dog.

Do you know what Chinese Zodiac sign you are? Not sure? Click here.

Want a brief prediction of what the Year of the Dog may have in store for you? Keep reading to find out.

 

This Chinese New Year, we celebrate the Year of the Dog – The actual date of the Chinese New Year varies each year, as it officially begins on the 23rd day of the 12th lunar month of the Chinese calendar. This year the 2018 Chinese New Year will fall on February 16th and will end on February 4th, 2019.

 

If you are a Dog (by the Chinese Zodiac) you will be known to be Independent, Sincere, Loyal, Responsible, Decisive and you will have harmonious relationships with people.

 

You are a Dog if you were born in 1922, 1934, 1946, 1958, 1970, 1982, 1994, 2006, 2018.

 

2018’s predictions for the Dog are: It will be a year full of challenges. Career changes and greater effort must be put into things for longer periods of time. Make sure that you keep on top of your health.

 

Lucky Colours: Green, Red, Purple

Lucky Numbers: 3,4,9

Your weaknesses: sensitive, conservative, stubborn and emotional.

 

Not a Dog, but want to know what the Year of the Dog has in store for you, keep reading...

 

The Chinese calendar is based on the movements of the moon and is linked to the Chinese zodiac – 12 animals all ascribed to a new year.

 

Chinese New Year has enjoyed a history of about 3,500 years. Its exact beginning are not known. Some people believe that the Chinese New Year originated in the Shang Dynasty (1600–1046 BC), when people held sacrificial ceremonies in honour of gods and ancestors at the beginning or the end of each year. Like all traditional festivals in China, Chinese New Year is steeped with stories and myths.

 

One of the most popular myths is about the mythical beast Nian, who ate livestock, crops, and even people on the eve of a new year. To prevent Nian from attacking people and causing destruction, people put food at their doors for Nian. In the story, it is said that a wise old man figured out that Nian was scared of loud noises and the colour red. People put red lanterns and red scrolls on their windows and doors to stop Nian from coming inside. Crackling bamboo (later replaced by firecrackers) was lit to scare Nian away.

 

The Chinese New Year is also be known as the Spring Festival and lasts for seven days. It is celebrated by a quarter of the global population and is celebrated by people in China (including Hong Kong, Macau and Taiwan), Indonesia, Philippines, Vietnam, South Korea, Malaysia, North Korea, Brunei and Singapore. In China many Chinese who work away from home in the provinces, return to their hometowns at this time of the year. This movement of people has been reported to be the largest migration on earth with roughly 4% of the global population taking part.

Just like in the West, New Year celebrations are about getting together with family, looking back at the past year and planning for the new next. To celebrate, many people will hang lanterns on their doors and families will gather together to celebrate by eating and drinking. Traditional Chinese New Year dishes with symbolic meanings will be prepared and eaten over the Chinese New Year period. Some of these dishes include dumplings, specially prepared fish, and spring rolls. It is believed that eating these dishes will bring them good luck for the coming year.

Children will receive ‘hongbao’ - red envelopes containing money as gifts. Often firecrackers are let off as sacrifices to the ancestors.

On the fifteenth day after Chinese New Year, festivities are continued with the Lantern festival. It is the traditional end of the Spring Festival (Chinese New Year) celebrations. To celebrate, people send glowing lanterns into the sky or let them float over the ocean, on rivers, or across lakes.

In New Zealand, the Chinese New Year is not just celebrated by the Chinese living in New Zealand, but many 'Kiwi's' join in the celebrations also. Watch out for the many events, restaurants and hotels holding celebrations based on the Chinese New Year. One not to miss is SKYCITY Auckland Allure of the Orient featuring Friday Night Food Markets, and amazing all-day garden pop up and live authentic traditional and contemporary Chinese entertainment icluding Dragon dancers, Calligraphy demos and famous dancing panada.

 

What does YOUR Year of the Dog hold for you?

Check what Chinese Zodiac you are, then check out your Chinese Zodiac fortune for the 2018’s Year of the Dog:

🐭 Rat – The year will be kind to you. It will be a fairly good year for you.

🐮 Ox – It appears to be a good year for the Ox, but do take some precautions.

🐯 Tiger – You can expect the year to be a very good year for you! You will prosper this year when involved in projects.

🐰 Rabbit – It is not exactly a good year, nor is it a bad year. Be careful in all business ventures.

🐲 Dragon – This is generally not a good year for you. If you must travel, do be careful.

🐍 Snake – It is a great year for the Snake.

🐴 Horse – It is a great year for the Horse to enjoy themselves.

🐐 Goat – A great year for the Goat!

🐵 Monkey – It is a good year for you to work hard, as it will not go unrecognised.

🐔 Rooster – If you need to make decisions, make them now. Generally, quite a good year.

🐶 Dog – It is your year, so do be careful in whatever you wish to do.

🐷 Pig – It is a year of fulfillment for you. You can expect it to be a good year for you.