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.

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.

 

Happy hatchday

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

Photo by Phil Brown.

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.

Our window

Our window has been invaded by hopefuls for the next Black Caps selection. It's completely bursting with kiwi chaps!

See some of the commotion below.

If you'd like one for yourself, give the shop a call on 09 366 7282 or email us on kiaora@pauanesia.co.nz

Marked down

We've market our Aotearama Calendar down to clear. With only a few left in stock, you can snap up Holly Roach's beautiful work to display in your home for the next 9 months (and the past 3? We suggest to pull them out and frame them!)

Click here to see Aotearama on our website, for just $12.50!

So vain

We caught one of our fantails checking himself out in store!

New jewels

We've updated the earrings on our website! You can find all of the new pieces here and a wee preview below.

Worth a trip

Billy Apple at the Auckland Art Gallery!

55 years of Billy Apple opens today at Auckland Art Gallery. Known as New Zealand’s foremost conceptual artist, Billy Apple, blurs the boundaries between art and life, commerce and creativity.

200 artworks are on display, including paintings, sculptures, photographs, videos and neon light works, as well as human cell cultures and high-performance racing cars! From 1960 to today.

Do pop in to see us here in the city.

The kōkako

Check out this beautiful Kōkako photographed posted by Manukura Little White Kiwi.

We thought it was about time we come up with something new inspired by this wonderful bird, watch this space!

Introducing the Cricketing Beanies complete with their own balls! I think the guy in the middle must be Vettori? That hair!

If you'd like one for yourself, give the shop a call on 09 366 7282 or email us on kiaora@pauanesia.co.nz.

The Big Egg Hunt NZ

The Big Egg Hunt NZ in support of Starship Hospital is almost here! There's a whole heap of brilliant NZ artists involved including Holly Roach (the incredible talent behind our 2015 calendar).

Here is a sneak peak of Holly's egg!

See more info here and some of last years eggs below. It's on from the 12th of March until the 7th of April. Get hunting!

We've just realised..

Elsie and Bertie

This photo of two of our kiwi chaps was sent to us by one of our wonderful customers, Bridget Harris. Bridget personalised each one for her great niece and nephew!

We love hearing from our customers! Don't hesitate to drop us a line.

Manukura

It was so exciting to see that two white Kiwi chicks have hatched at the National Wildlife Centre! This brings the number of white North Island Brown kiwi to be hatched there since 2010 to five.

The wee beauties were given a health check by the Department of Conservation and Pukaha staff who confirmed the pair were in good health, as the two hatched in the reserve and not in the nursery. Having a kiwi hatch and survive in the wild is a great indication that the thousands of dollars put into predator control each year on the reserve (located 15 mins drive north of Masterton) is paying off!

We were lucky enough to receive our own white kiwi in store too, thanks to Cheese Before Bedtime, and we are just as in love with the embroidered version!

If you'd like to see a little more of the white North Island Brown kiwi, here is a short video about Manukura (born 1 May, 2011) you can follow her on facebook too - here!.



By Mike Heydon on Vimeo.

Worth a trip

Our neighbours down the street, Hotel de Brett, have got the freshest bluff oysters in town!

Half a dozen of the freshest Tiostrea chilensis (dredge oyster or Bluff oyster), your choice from a selection of accompaniments, freshly baked bread, and a glass of beautifully chilled Cloudy Bay Pelorus all for $42 , they told us.

Another reason to visit the district!

It's been awhile

With one tremendous Christmas season behind us, the new year (hello 2015!) and many exciting things on the horizon for Pauanesia, our wee blog was left behind. But it's back! With a vengeance!

Watch this space.