Thursday, March 26, 2015

Pacific kiwi

Some of the our Pacific Kiwi!

We're donating $3 from every beanie Pacific kiwi sold and $5 from every medium Pacific kiwi sold while stocks last. These are a limited run to help support our Pacific neighbours.

These are only available in store. Please call, 09 366 7282, or email kiaora@pauanesia.co.nz .




Vanuatu appeal

We are fundraising to help with the recovery and rebuild in Vanuatu.

Come and find us at 35 High street to see how you can help! 

 

Vanuatu is an archipelago made up of 86 islands, 65 of them inhabited
Around 80 per cent of the agriculture is subsistence farming and all the crops have been destroyed. Even if people manage to get hold of seedlings for banana plants, mangos and manioc - the most popular crops - it's going to be at least 3-6 months before they can be harvested. As if that wasn't bad enough, the storm surge during the cyclone meant that much of the soil has been destroyed by salt water.

This is our Pacific neighbour. A three-hour flight from Auckland, visited by many Kiwi tourists seeking a Pacific Island experience. It truly has been decimated.  - Text from Vanuatu Support Must Go On.


Monday, March 23, 2015

On Design Sponge

We were lucky enough to receive this nice mention here, on Design*Sponge!



New age creme eggs


We couldn't believe it when we stumbled across this recipe for replica Cadbury Creme Eggs by The Detoxinista​. Vegan and paleo friendly (say what?!) these beauties only use 5 ingredients. Just in time for Easter.

Recipe below.



Easy Cadbury Creme Eggs (Vegan- & Paleo-friendly)
Makes 8 pieces


Ingredients
1/4 cup coconut butter (buy one locally made here), at room temperature
1/4 cup raw cashew butter
2 tablespoons pure maple syrup (or honey)
1/4 teaspoon turmeric
1 cup 70% or darker chocolate chips

Directions

Combine the coconut butter, raw cashew butter, and maple syrup in a bowl and stir well to combine. Scoop two tablespoons of that mixture into a separate bowl and add in the 1/4 teaspoon of turmeric. Stir well to mix, creating the yellow “yolk” filling.

Place both bowls in the fridge to chill for 10 minutes, or until the mixture is solid enough to be shaped with your hands. (If you chill the mixture too long it may become too firm to work with– in that case, just place it on the counter until it starts to come to room temperature again.)

To create the egg filling, scoop 1 tablespoon of the white filling into the palm of your hand, roll it between your hands to create a ball, and then press it into a flat circle. Scoop 1/2 teaspoon of the yellow filling and place it in the center of the white filling.



Wrap the white filling around the yellow filling, and roll it into a ball again, as pictured above. Repeat with the rest of the mixture, creating about 8 small “eggs.” Place in the freezer to set until firm.


To complete the eggs, melt the dark chocolate chips in a double-boiler over the stove and use a spoon or spatula to coat each frozen egg. (The coating should solidify pretty quickly, thanks to the chilled filling.) Depending on your preferences, feel free to add a second coating of dark chocolate for a thicker chocolate shell.
 

Sunday, March 22, 2015

Happy hatchday

Happy 18th Hatchday to one of the most handsome guys we know, Sirocco Kakapo!

Photo by Phil Brown.

Saturday, March 21, 2015

Worth a trip

Starting this morning, a every Sunday morning after this one, they'll be fresh flowers filling the viaduct air with sweet smells!
The fresh flower market starts 8am and goes till lunchtime. There will also be plants for salad, hand-made ceramics, plant hangers etc. Plus range of fresh coffee, juices, and delicious deli food!
Start your Sundays fresh. 
Market Square, Viaduct Harbour


Naturally dyed eggs

One of the nicest memories of our childhood's here at Pauanesia is decorating eggs for Easter! We were so pleased to come across Kristen Rickert's guide to naturally dyed eggs this week, thanks to Pinterest (you can see ours here). They are so easy to make - you can find all the ingredients at your local grocery store and the best thing is you are free to tuck into the egg afterwards!

Kristen mentions here, that she boils the eggs in the dye solution. Starting with a room temperature egg and room temperature liquid dye solution she cooks the egg for 12 minutes. At some point it will boil. Then let it cool/rest in the strained dye solution. We like to eat the eggs, so that is why I cook them this long, so that they are perfectly hard boiled. I refrigerate the egg as soon as the liquid is cool, and let them sit overnight in the fridge in the solution.
 
Ingredients

Free range eggs in both white and brown.
A whole red/purple cabbage
Turmeric
Concord grape juice
Red onion skins (I did not buy a heap of onions. I fossicked through the onion bin and filled a bag with the fallen off shells).
Vinegar





All photos and recipe are by Kristen Rickert.
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