Thanks to the crafty team at Culley’s, we’re delighted to have delivered My Own Bag foodies a bottle of Chipotle sauce this week. You’ll only use 1 tablespoon in Thursday night’s Pulled Pork Pansotti, so you’ll have plenty left over to spice up your other dishes! Mexican chipotle is made up of smoked jalapeño peppers in a charred capsicum and tomato base – a match made in heaven. Read on to learn more about the foodie founder of Culley's, Chris Cullen.
Bostock's Organic Free Range Chicken Owner, Ben Bostock grew up on an organic apple orchard in Hawke’s Bay. He always had a passion for healthy, safe growing processes where there is control – which means no chemicals, no antibiotics, no hormones and no genetic modification. Welfare and quality are Ben’s key focuses.
It’s so important for food to look, as well as taste great! Some of the upcoming goodness is proof of just that – with some unusually vibrant tomatoes. They’re sweet, bursting with flavour and wait for it – they’re Y.E.L.O™! The team at Beekist® specialise in handcrafting perfect, flavoursome tomatoes. This taste sensation just had to be shared with our foodies.
To mark our arrival into the deep South, we've come up with our version of the super simple Southern delicacy that is the mighty cheese roll. Great with enjoyed with soup or as a snack on their own, check out our recipe.
The SPCA's annual Cupcake Day is coming up on Monday 15th August. You can bake a difference for animals in need! It's simple; just register online, bake treats at home (like the tasty muffins below), and sell them to your friends, family or workmates to help raise funds for the SPCA. Register now at www.spcacupcakeday.co.nz.
It hails from Malaysia, Singapore and Indonesia, and is a spicy, soul-warming, noodle soup! It’s packed full of flavour and is a My Food Bag Foodie favourite – Laksa!
This week we’ve gone back to our roots, with our Own Bag Foodies getting the chance to dig into some truly Kiwi kai. On the menu for Thursday night is Horopito Rubbed Beef with Waiporoporo Potatoes! Read on to find out more about these unique ingredients.
Here at My Food Bag we are avid lovers of all things coffee so naturally we have paired with our friends at Kokako, the Grey Lynn, Auckland based specialty coffee roasters (and café) to give you the low down on their limited edition Purosa Estate coffee!
Here at My Food Bag, we be-leaf that some of the best nutrients can come from NZ's very own native plants! To celebrate Maori Language week, we’ve gone back to our roots and rediscovered the wonders of the Kawakawa Leaf.
Tis’ the season when Kiwi’s young and old don their winter sports uniforms and hit the courts or the field. The weather might be questionable, but our Kiwi enthusiasm never falters. As the sponsors of Auckland Netball this season, we have some healthy hints on how to get your body ready for the game ahead, even if your mind is begging you to stay indoors!
There’s a little bit of magic behind the creation of the pasta dish in the Gourmet Bag next week. It’s a spicy showcase of two Kiwi companies that have come together to tantalize our taste buds with their fresh saffron pappardelle pasta!
Tamarillo, once known as the 'Tree Tomato', are a tangy, sweet fruit, with a bold and complex flavour. Enjoy tamarillo by simply cutting in half and scooping out the rich juicy pulp. Or use in a fruit salad, sauces, chutneys or in a delicious smoothie, just like this one!
You can't go wrong with apple crumble! Freshly stewed apples topped with crispy, buttery crumble. This pudding is comfort food at its best. If you're lucky enough to have leftovers, warm them in the microwave and serve with yogurt, to make a warming breakfast.
What do you call a tangy, sour, spicy pickled red onion?! A pink pickle of course. This week our Veggie and Own Bag foodies will be serving this delicious condiment atop of Chilli Bean Nachos with Chilli Sour Cream. But where do these pickled delights come from? Read on to find out.
You may be wondering why a number of our Bags contain fish dishes every week. This isn’t just because we’re big fans of fish (even though we are!), it’s also because of the essential oils these tasty little fillets contain. This week we’re spotlighting the particularly oily fish, salmon.
Horseradish. It’s only distantly related to the common radish and most certainly has nothing to do with horses. So what is it with this tangy little condiment and it’s even stranger name? Appearing in the Gourmet Bag this week, we thought we would shed a little more neigh-ledge on the matter.
Make no mis-steak, we’re serious about sustainability and our suppliers are too! We’d like you to meat Taupo Beef, a beef supplier who are changing the game when it comes to sustainable farming.
Commemorate our heroes this weekend by baking delicious ANZAC cookies. Crisp on the outside and chewy in the middle, we’re sure you’ll love them. ANZAC biscuits were traditionally made by women on the home front and sent to their soldiers in Gallipoli. "Soldiers’ Biscuits" originally contained just flour, sugar, milk powder and water, these simple biscuits were made to endure the journey at sea. Now they're more of a treat with the addition of butter, golden syrup or honey and desiccated coconut.
This is a delicious version of the classic chocolate cake. Try it this weekend and let us know what you think!
The season is upon us when that colleague starts to bring in bags of feijoas, daily. It’s the time of year your neighbor tells you to help yourself to the fruits of their feijoa tree. Or maybe you’re the one doing the small, delicious, green gift giving!