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  • (@pcn_homechef) Instagram Profile @pcn_homechef
  • Auckland, New Zealand
  • Homemade Schezwan Chutney.. easy to make and no added preservatives too.. It can be stored in refrigerator in a glass jar for upto a month.
    Checkout the recepie below 👇
    .
    .
    INGREDIENTS:
    *Dry red chillies: 25
    *Garlic: 1 cup finely chopped
    *Ginger: 1/2 cup finely chopped
    *Celery: 1/4 cup finely chopped
    *Vinegar: 1/4 cup
    *Salt: 3 tbsp
    *Ajinomoto: 1/4 tsp ( optional)
    *Oil: 1/2 cup

    PREPARATION:
    *Soak dry red chillies in warm water for 30 mins. Blend into fine paste by adding little water in which the chillies were soaked.
    *Heat oil, it should be smoking hot,add garlic and toss on high flame till it changes color.
    *Add ginger and toss for a minute, next add celery and toss for 2 to 3 mins.
    *Add the red chilli paste and saute for 7 to 8 mins or till oil separates.
    *Add water if required, add vinegar,salt and ajinomoto ( optional) and cook for 5 mins on high flame.
    *Lower the flame, cover and cook for another 10 to 12 mins.
    *Switch off the flame, let it cool and transfer to a glass jar and store in refrigerator.
    .
    .
    Recepie courtesy: Chef Varun Inamdar
    .
    .
    Follow @pcn_homechef for more food recepies
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    .
    #foodpost #homemade #schezwan #chutney #chineesefood #sauce #recepieoftheday #yum #homecooking #indianfoodbloggers #foodiegram #foodieforlife #bonapetite #instagood #buzzfeedfood #nzfoodblogger #aucklandfoodie #myblog #pcn #homechef
  • Homemade Schezwan Chutney.. easy to make and no added preservatives too.. It can be stored in refrigerator in a glass jar for upto a month.
Checkout the recepie below 👇
.
.
INGREDIENTS:
*Dry red chillies: 25
*Garlic: 1 cup finely chopped
*Ginger: 1/2 cup finely chopped
*Celery: 1/4 cup finely chopped
*Vinegar: 1/4 cup
*Salt: 3 tbsp
*Ajinomoto: 1/4 tsp ( optional)
*Oil: 1/2 cup

PREPARATION:
*Soak dry red chillies in warm water for 30 mins. Blend into fine paste by adding little water in which the chillies were soaked.
*Heat oil, it should be smoking hot,add garlic and toss on high flame till it changes color.
*Add ginger and toss for a minute, next add celery and toss for 2 to 3 mins.
*Add the red chilli paste and saute for 7 to 8 mins or till oil separates.
*Add water if required, add vinegar,salt and ajinomoto ( optional) and cook for 5 mins on high flame.
*Lower the flame, cover and cook for another 10 to 12 mins.
*Switch off the flame, let it cool and transfer to a glass jar and store in refrigerator.
.
.
Recepie courtesy: Chef Varun Inamdar
.
.
Follow @pcn_homechef  for more food recepies
.
.
#foodpost #homemade #schezwan #chutney #chineesefood #sauce #recepieoftheday #yum #homecooking #indianfoodbloggers #foodiegram #foodieforlife #bonapetite #instagood #buzzfeedfood #nzfoodblogger #aucklandfoodie #myblog #pcn #homechef
  •  1  0 48 seconds ago
  • (@lakedumplings) Instagram Profile @lakedumplings
  • Takapuna, New Zealand
  • ❤😂
    Repost @eatlitfood

    Immigration is so fucking lit. Imagine Auckland without Chinese food, I think I would actually be fucking lost and depressed because your boy can only take so much steak and pasta. I cheated on my usual Chinese local restaurant and tried out Lake Dumplings @lakedumplings which is the rival of Basu Lounge and no fucking regrets. Lake Dumpling’s are the real fucking deal when it comes to dumplings and I’m sorry it took me so long to bite into these juicy little morsels of wow fuckity wow. These are the pork, prawn and chive fried dumplings and they’re out the fucking gate. The dough has a nice chew on the top but then you have that crispy as fuck layer from the slow pan frying process. These dumplings are filled with the juiciest pork, plump as fuck prawns, fragrant chives and it’s a fucking experience when you have them in one mouthful as they just explode with pork juice, 11.5/10 better than Basu’s dumplings. The fish fillet pickled cabbage soup was a fucking banger. The broth wasn’t as spicy as I requested and lacked depth but that fish is so tender and just melts in your mouth like butter. The noodles are also bouncy as fuck and they get a 9/10, Basu’s seafood noodle soup is better. The ginger chicken on rice was not what I thought I ordered. I thought it’d be like a hainan chicken on rice dish but it was my fuck up so I just ate it anyway and that was the best fuck up I’ve made. The chicken chunks were well cooked and doused in this ginger sauce that also tasted like black bean and had no sweetness to it whatsoever so it felt like I was eating something authentically Chinese and not that American Panda Express bullshit. It was a little bit too oily though, like my plate was covered with oil once I was done and that’s just fucking rank, 8/10. Lake Dumpling’s beef and ox spicy salad is the fucking winner. Beautiful, pure, crunchy celery doused in a zingy chilli sauce and those strips of beef and ox are so tender but still have some chew to them for texture, 11/10. The cucumber salad with jellyfish was more refreshing than H2O. The fresh cucumber and chewy bits of jellyfish which had a similar texture to kelp noodles and were fun as fuck
  • ❤😂
Repost @eatlitfood

Immigration is so fucking lit. Imagine Auckland without Chinese food, I think I would actually be fucking lost and depressed because your boy can only take so much steak and pasta. I cheated on my usual Chinese local restaurant and tried out Lake Dumplings @lakedumplings which is the rival of Basu Lounge and no fucking regrets. Lake Dumpling’s are the real fucking deal when it comes to dumplings and I’m sorry it took me so long to bite into these juicy little morsels of wow fuckity wow. These are the pork, prawn and chive fried dumplings and they’re out the fucking gate. The dough has a nice chew on the top but then you have that crispy as fuck layer from the slow pan frying process. These dumplings are filled with the juiciest pork, plump as fuck prawns, fragrant chives and it’s a fucking experience when you have them in one mouthful as they just explode with pork juice, 11.5/10 better than Basu’s dumplings. The fish fillet pickled cabbage soup was a fucking banger. The broth wasn’t as spicy as I requested and lacked depth but that fish is so tender and just melts in your mouth like butter. The noodles are also bouncy as fuck and they get a 9/10, Basu’s seafood noodle soup is better. The ginger chicken on rice was not what I thought I ordered. I thought it’d be like a hainan chicken on rice dish but it was my fuck up so I just ate it anyway and that was the best fuck up I’ve made. The chicken chunks were well cooked and doused in this ginger sauce that also tasted like black bean and had no sweetness to it whatsoever so it felt like I was eating something authentically Chinese and not that American Panda Express bullshit. It was a little bit too oily though, like my plate was covered with oil once I was done and that’s just fucking rank, 8/10.  Lake Dumpling’s beef and ox spicy salad is the fucking winner. Beautiful, pure, crunchy celery doused in a zingy chilli sauce and those strips of beef and ox are so tender but still have some chew to them for texture, 11/10. The cucumber salad with jellyfish was more refreshing than H2O. The fresh cucumber and chewy bits of jellyfish which had a similar texture to kelp noodles and were fun as fuck
  •  5  1 14 minutes ago
  • (@mezze_bar) Instagram Profile @mezze_bar
  • Auckland, New Zealand
  • Those are great looking 'salads'...when we say salad we mean cakes 🤪❤ Repost @kirs10thefoodie
    ・・・
    Cakes and Coffee Galore at @mezze_bar 😍😋 Almond Tart was a tad bit sweet for me. Carrot Cake and the Chocolate ButterMilk were just perfect.
  • Those are great looking 'salads'...when we say salad we mean cakes 🤪❤ Repost @kirs10thefoodie
・・・
Cakes and Coffee Galore at @mezze_bar 😍😋 Almond Tart was a tad bit sweet for me. Carrot Cake and the Chocolate ButterMilk were just perfect.
  •  16  2 57 minutes ago
  • (@unitedfoodco) Instagram Profile @unitedfoodco
  • New Zealand
  • Rushed for time and needing an easy mid week dinner? Grab our Ginger Prawn Dumplings from the chilled seafood section of your supermarket and a bag of bok choy to create a gourmet meal in minutes! Steam, fry or microwave our dumplings with the bok choy lighting coated in oyster sauce and serve with
    soy!
  • Rushed for time and needing an easy mid week dinner? Grab our Ginger Prawn Dumplings from the chilled seafood section of your supermarket and a bag of bok choy to create a gourmet meal in minutes! Steam, fry or microwave our dumplings with the bok choy lighting coated in oyster sauce and serve with
soy!
  •  13  1 1 hour ago
  • (@twoblackdogsnz) Instagram Profile @twoblackdogsnz
  • New Zealand
  • It’s Senior two black dogs birthday - he wants us to share the love with free shipping when you spend $15 and over. (Nz only)
    Head to www.twoblackdogsnz.com
  • It’s Senior two black dogs birthday - he wants us to share the love with free shipping when you spend $15 and over. (Nz only)
Head to www.twoblackdogsnz.com
  •  16  3 1 hour ago
  • (@wildandwhipped) Instagram Profile @wildandwhipped
  • Auckland Region
  • THE CHRISTMAS TRIO 🎄✨ •Santa snacks: strawberry, cookies & coconut milk •Naughty or nice? Chocolate whisky Christmas cake •Can’t catch me, I’m the gingerbread man! Vanilla, orange & gingerbread
    DM US TO PRE ORDER NOW
  • THE CHRISTMAS TRIO 🎄✨ •Santa snacks: strawberry, cookies & coconut milk •Naughty or nice? Chocolate whisky Christmas cake •Can’t catch me, I’m the gingerbread man! Vanilla, orange & gingerbread 
DM US TO PRE ORDER NOW
  •  39  1 1 hour ago
  • (@mamias_nz) Instagram Profile @mamias_nz
  • New Zealand
  • At Mamia's we are passionate about bringing authentic Ethiopian food to your dinner table. Wat is one of Ethiopia's most popular cooking sauces. We prepare it in small batches over many hours, combining New Zealand and imported produce with spices sourced directly from Ethiopia to capture the true taste of Ethiopian home cooking. No artificial colours, flavours or preservatives.
  • At Mamia's we are passionate about bringing authentic Ethiopian food to your dinner table. Wat is one of Ethiopia's most popular cooking sauces. We prepare it in small batches over many hours, combining New Zealand and imported produce with spices sourced directly from Ethiopia to capture the true taste of Ethiopian home cooking. No artificial colours, flavours or preservatives.
  •  23  1 1 hour ago
  • (@superbherbnz) Instagram Profile @superbherbnz
  • New Zealand
  • A delicious summer penne featuring caramelized pork sausage, crunchy broccolini, zesty lemon and fragrant thyme. This quick and easy pasta recipe has all the feels and will be sure to impress the whole family!

    Featuring our @fairbanksfresh in @hellersnz #diamondmeals , @thefreshgrowernz, #perfectitaliano , @olivado_oils, @arawines, @lecreusetnz
  • A delicious summer penne featuring caramelized pork sausage, crunchy broccolini, zesty lemon and fragrant thyme. This quick and easy pasta recipe has all the feels and will be sure to impress the whole family!

Featuring our @fairbanksfresh in  @hellersnz #diamondmeals, @thefreshgrowernz, #perfectitaliano, @olivado_oils, @arawines, @lecreusetnz
  •  17  2 2 hours ago
  • (@onceuponanegg) Instagram Profile @onceuponanegg
  • I’m making lactation cookies - obviously not for myself (calm down Mike 😅). Anyone tried them/swear by them?
  • I’m making lactation cookies - obviously not for myself (calm down Mike 😅). Anyone tried them/swear by them?
  •  19  3 2 hours ago