BLOG THE KIWI

When it comes to Easter in New Zealand, us Kiwis have a long-standing tradition of observing the festival with…you guessed it, the Easter bunny!

And while a combination of leaves falling from trees and days getting shorter (hello, southern hemisphere!) accompanies us from Good Friday to Easter Monday, the same simply couldn't be said for Hong Kong.

Still, as a bunch of Kiwi foodies abroad, we do tend to agree it's the unspoken truth that food is our 'universal language.' On that note, simply ask, what’s Easter without a stomach filled with chocolate and hot cross buns? Let’s have a look!

Hot Cross Buns

Did you know that different parts of the hot cross bun have different meanings? The cross symbolises the four phases of the moon and the addition of fruit; eggs and honey are symbolic of fertility and plenty.

Even though today’s buns bear little spiritual significance, it hasn’t stopped our Kiwi friends at household brand Pandoro — a specialist boutique retail bakery that started in Auckland — from creating their very own hot cross buns.

Today, a full 22 years after its founding, the Pandoro brand has come full circle — by leveraging a combination of baker’s flour, salt, sugar, butter, cinnamon, and many more. 

And if there’s one thing you absolutely need on you dinner table this Easter, the Pandoro selections — inclusive of both chocolate and original flavoured buns — would not be the ones to pass up on.

Whittaker’s Easter Milk Chocolate Kiwi

Did you know that ‘kiwis’ were actually our native land birds? Well, for Easter this year, Whittaker has plan to bring back its holiday signature kiwi bird-and-egg combo, calling it the ‘Easter Milk Chocolate Kiwi.’

As a sustainably and environmentally-conscious company, we don’t just pay close attention to farming practices and source only from those who follow straight sustainable farming guidelines; we also take great pride in protecting different — not necessarily endangered — animal species…

That’s why we have decided to re-introduce Whittaker’s Easter offering, supporting their partnership with New Zealand charity ‘kiwis for kiwi’ to reverse the 2% kiwi bird population decline into a 2% growth — nice! Feel free to learn more about Whittaker’s initiative here!

When it comes to having a plateful of delicious goodness for your Easter holiday whilst protecting the environment, we simply recommend looking no further than our Pandoro and Whittaker’s selections!

Don’t forget to snap a picture of your Kiwi goodness and tag us on Instagram @eatthekiwihk for a chance to be featured!

Steak — where do we even start? After all, it’s easy to name an occasion where a nicely cooked steak would be the perfect fit — new years, birthdays, anniversaries, Valentine’s Days, a random Tuesday night just to treat yourself, you name it.

However, preparing one that’s flavoursome, mouth-watering, the perfect 'doneness', well-seasoned and tender is a whole other business. 

Fear not — our in-house chef, Tim, has given us his best tips for the perfect steak.

To begin, all your need — aside from the steak — is coarse salt, black pepper, olive oil, butter, fresh thyme (or other herbs), and some garlic. The tip top, most important steps follow:

1. Remove steak from the fridge and let it sit in room temperature for 30-45 minutes before cooking. This will ensure your steak cooks evenly. 
   
   
2. Pat your steak dry with paper towels before seasoning — removing this outer moisture helps to give your steak a beautiful and crispy surface.
   
   
3. Season liberally with coarse salt and ground black pepper on both sides prior to cooking. Add more salt than you think you should, half of it is going to be lost in the cooking! Don’t add any other seasoning at this point – save your fresh herbs for the pan.
   
   
4. Add a tablespoon of vegetable oil into the hot cast iron skillet (the pan should be smoking just a little) just before adding the steaks, sear them for 60 seconds per side.
   
   
5. Flip your steak every minute for a thin and even crust. Use tongs to flip your steak. Keep in mind that a fork will puncture it, and spatulas are just too slippery.
   
   
6. Once the steak is about half done, add some butter, thyme (or other fresh herbs), and smashed garlic to create a hot baste to spoon over your steak until it’s finished. Keep in mind that butter adds moisture and flavour. 
   
   
7. Once complete you must rest your steak — we can't stress this enough! The rule of thumb is to rest your steak for at least half the amount of time you cooked it for. This ensures the juices settle and the steam stays trapped inside. If you slice it too early you're at risk of a very bloody steak and moisture quickly escaping i.e. dry steak. No thanks!
   
   
8. When it comes to slicing, go thin and against the grain for the tenderest bite (when you hold up a slice and pull at each end you should see the vertical lines of the grain).

For a thicker rib eye, feel free to turn the heat down a little after searing. Don’t forget to cook for a bit longer as well — a slower and lower pan will ensure all of the marbling gets properly rendered (i.e. the fat cooks out and adds extra flavour and moisture to your steak!). 

If your steak has a strip of fat on one side, place that side on the pan for 30-60 seconds. This will render it and make for a crispy and delicious piece of goodness (albeit naughty and somewhat unhealthy, it's about balance right?)

Finally, for a skirt or a thin flat iron, turn up the heat a little to make sure the outside gets a nice burn before the inside gets too well-done. 

For more information about cook times, do refer to the chart below!

There you have it! Don’t forget to take a picture of your steak and share with us on Instagram @eatthekiwihk, and if you have any further questions or info you think we should add to our guide of portioned steaks, give us a ping at hello@eatthekiwi.com — we look forward to hearing from you!

At Eat The Kiwi, we are no stranger to the phrase “everyday is Valentine's Day when you are with the right person,“ but we also believe that with the right food, we can spice up your relationship a little.

How about a night of cooking together and mixing drinks, pretty romantic! We've decided to make your life easier by featuring some of our best kitchen — and bar — goodness that's bound to be useful on, and beyond, the14th.

From a romantic dish that takes centerstage at the dinner table to the sweet (and healthy) dessert that tops off your lover’s appetite, and the drink that you both ought to share after putting the kids to bed, we have just what you need here at Eat The Kiwi.

Starting off, we have our Roasted Langoustines (Scampi) with Lemon Herb Marinade. Treat yourself and your partner to some sustainably-sourced wild langoustine. The white, meaty flesh is sweet and delicate -- best left to shine on its own! We've also added just a few complementary flavours to keep the dish light and fresh.

Taking your intimate night to the next level, we have our favourite Honey and Ginger Glazed Carrots Recipe Kit and Green Beans with Lemon and Almonds Recipe Kit — they are like two peas in a pod! The strong and sweet flavouring of the former perfectly compliments the forgiving and slightly sour taste of the latter, it’s almost as if they’re made just for this romantic occasion!

We get it — having 2 side dishes just isn't enough. That’s why we also recommend The Caker’s Coconut Raspberry Kaffir Lime Kit. We all like a little bit of sweetness in our lives, whether it’s through romance or the simple pleasure stemmed from a tasty dessert. With The Caker, you are guaranteed to be pleased — the intensely fresh and fragrant flavour will be your best company well into valentine evening.

There simply is no match for this raspberry laden cake, and it’s definitely not one to miss for this romantic yearly occasion.

To wind down after your romantic evening — or if you have kids and just want some intimate time after they have gone to bed — how about a sip of red? Thankfully, we at Eat The Kiwi have prepared a selection of wine. 

And if you would rather DIY your own drinks, how about our Scapegrace Gin Kit? Sharing is caring, and that begins with sharing your love of relaxation (read: gin) with your significant other.

Bruce Springsteen once sang, “Everybody’s got a hungry heart.” And with it -- sugar, anyone?

Did you know that 1 in 10 students in the United Kingdom misses school due to menstruation, and that figure goes up to 1 in 3 in South East Asia? This figure is a staggering reminder that menstrual stigma does hinders our advancement towards gender equality. 

So, in a not-so-typical Eat The Kiwi fashion, we would like to bring your attention to the latest introduction to our product lineup — say hello to LUÜNA naturals!

Founder Olivia was born in New Zealand (our home!) and educated in the UK. And while her exploration throughout Asia was a glorious adventure that has taken her from Shanghai to Hong Kong, it was the limited access to tampons in Asia that ultimately raised her eyebrow.

Recognising that something wasn't right—and that change needed to be made, only so access to health & wellness products could become easier—Olivia began her research into the effects of menstrual stigma.

Between 2016-2019, Olivia carefully examined the environmental consequences of the traditional period care industry’s use of synthetics and toxic chemicals in their products.  And LUÜNA was born.

Today, eat the kiwi is excited to support this brand and introduce the product lineup including Organic Cotton Liners, Organic Cotton Tampons, Organic Cotton Day Pads, as well as the Organic Cotton Night Pads--all of them made with super soft and breathable organic cotton, keeping your body healthy, comfortable and irritation-free.

Let’s also not forget that Luüna imports their organic cotton from farms that have been certified by the Global Organic Textile Standard, so it’s a more enjoyable experience for you, and a healthier planet for all of us :)

Adding to all of the work that Olivia has done for us (yes—us!), LUÜNA is now a social impact company that strikes a “balance between essential products and positive social and environmental impact, championing menstruators and leading taboo-free education in Asia and the UK.”

Feel free to learn more about LUÜNA naturals here, or follow them on Instagram @luuna.naturals to receive the latest updates!

From managing Hong Kong’s first fine-dining vegan restaurant Grassroots Pantry and overseeing Nectar, to publishing her own digital cookbook Provenance and heading sustainable food consultancy Grassroots Initiatives, Peggy Chan has seen and done it all herself.

When Eat The Kiwi launched in Hong Kong 5 years ago--back when we strictly supplied top restaurants, hotels and clubs—Grassroots Pantry was one of our first customers! Over the years, Peggy has been using lots of kiwi goodness with the Raglan coconut yoghurt, the Secret Garden salad mix, and Frenz eggs often making appearances on the menu.

In a 2019 interview, she even spoke about Grassroots Pantry being a channel to “offer something that is unconventional,” by “creating a holistic impact in our society.” The main driving force behind Peggy’s work is simple, groundbreaking, and inspiring.

But just what did Peggy mean by “unconventional"? Eat The Kiwi had a chance to find out, as Peggy recently became our first chef partner—pioneering our chef recipe series by first cooking up the Moroccan Mushroom Hemp Wraps with Cilantro Coconut Raita.

This recipe emphasises a plant-based diet, evident through its use of Food Nation’s Mushroom Hemp Magic Mince. Yet, if there was one thing that makes it truly spectacular, it would be how seamlessly the Raglan Coconut Yoghurt Raita went together with the wrap—mixing chewy with soft, warm with cool.

And the good news doesn’t end there—packing together fresh mushrooms, legumes, herbs and spices means you’re being treated to a delicious and healthy meal.

While mushroom brings to the table (literally) a source of Vitamin D—an important component in bone and immune health, legumes offers a dietary and soluble fibre—helping us keep our blood cholesterol levels. Herbs and spices, on the other hand, comes in handy with its health benefits that include improving brain function and memory, lowering blood sugar levels, and creating an anti-diabetic effect.

All in all, we just can’t find an excuse to turn down a simple, healthy and delicious meal like this one.

With tasty dish comes huge prizes—snap a photo of your finished wraps and tag us at @eatthekiwihk and Peggy @chefpeggychan, and be in to win a table for 4 at Ma... and The Seeds of Life  (4 x 4-course set lunch and a bottle of prosecco, valued at $2,000)—who could turn that down?! Winner will be announced on Feb 254th via email.

As Chef Tina Barrat herself put it in an interview with Hong Kong Tatler, “making everything from scratch in the kitchen reveals the true taste of the food and nourishes the body as it was naturally intended to do,” said the jewellery designer-turned chef. “I’ve always intended that my cuisine should build a bridge between vegans and non-vegans.”

Frankly, we couldn’t care less if you're strictly vegan—this is a meal for all! Including plants in your diet and reducing the amount of animal proteins you consume is important for the fate of our planet, and as you'll know, mother nature is always considered at eat the kiwi.

At Eat The Kiwi, every so often we find ourselves contemplating if what we have is considered “best of the best” or rather, “rarest of the rare.”

When it comes to scampi — specifically ones from New Zealand — though, we can tell you with 100% confidence that we have the best of both worlds!

To start, New Zealand scampis are rarely found in Hong Kong, and are usually only reserved for the top restaurants. Still, this is hardly surprising given that these lobsters measured at 15-20cm in length is protected by New Zealand’ Quota Management System, limiting its catches to only several tons a year.

Putting things in perspective, Langoustine — commonly known as Norway lobster — has catches of up to 60,000 tonnes a year. What a staggering difference that is!

To further pinpoint whether you’re looking at NZ Scampis, be sure the check that they are caught from one of the following 4 locations: Campbell Plateau, Chatham Rise, Wairarapa Coast, or the Bay of Plenty.

With lifespan of up to 12 years, that’s plenty of time for these Kiwi goodness to enjoy all the clean and pristine water that surrounds the New Zealand coastline!

Now, how do you care for these delicacies once they’ve arrived at your doorsteps?

First and most importantly, gently place them inside the freezing compartment of your refrigerator with temperature no higher than -18°C. Scampis can be kept frozen anywhere from 3-6 months!

When it comes time to enjoy them, only defrost them 2 hours before eating — rinse them off with water until the bodies soften up. To keep the shrimp paste from going bad, never defrost them overnight nor under room temperature.

Once they are ready to be cooked, simply follow the step below:

1. Peel off the shell but keep the head and tail sections intact.
2. Devein the shrimp and remove the sandbag.
3. Place the entire scampi in ice water for one minute.

There you have it! Start eating by first peeling off the tail and ingest every bite from the tail up.

As a side note, this creamy and outrageously delicious dish is best served with 2 slices of lemon on the side. This is entirely up to you, though we do strongly recommend it for aesthetics and taste reasons!

In the usual Eat The Kiwi fashion, we like to keep things short and sweet, and let pictures do the justice — tag your scampis @eatthekiwihk!

Enjoy!

With healthy eating and drinking on the horizon — and no less with the holiday season just around the corner — we thought this might just be the right time to share with you the answer to the age old question “what to drink when you’re not drinking.”

With the introduction of Seedlip in late 2015, the choice for those not drinking alcohol has since welcomed a much needed addition. The good news is, while Seedlip was originally rooted in the English countryside, you are now able to make your own choice of alcohol-free cocktail using the award-winning drink!

Grove & Cola Six

To start, prepare 50ml of Seedlip Grove 42, 30ml of Cola Six Syrup, 90ml of soda water, and 1 orange twist.

Step 1 — Add liquids apart from the Soda to a Collins Glass.
Step 2 — Fill your glass with plenty of ice to avoid melting (and diluting your drink), top with Soda and lift the drink to mix. 
Step 3 — Garnish your drink with the Orange Twist.

Spice Club

While this one might be a little more complicated to make, the result is truly worth it. Without further ado, let’s begin!

Prepare the following ingredients: 50ml of Seedlip Spice 94, 20ml of Fresh Lemon Juice, 20ml of Raspberry Cordial*, 25ml of Egg White, and 3 Fresh As Whole Dried Raspberry.

Step 1 — Add liquids and egg white to a shaker, then proceed to dry shake them.
Step 2 — Add ice into the mix, shake and double strain into a coupe.
Step 3 — Garnish with Dried Raspberry & Lemon Oil.

*Raspberry Cordial: prepare 250ml of Water, 200g of White Sugar, and 10g of Fresh As Raspberry Powder. Add all ingredients to a pan and simmer until all solids are dissolved. Fine strain, through coffee filter if necessary into a vessel. Store refrigerated for up to one month, and your 250ml of raspberry cordial will be ready!

“The days of lime & soda are over, sugary carbonated or fruit juice-based drinks just won’t do.” This is the beginning of a drinks revolution, and an end to feeling left out at drinking and social events.

With thanksgiving and the beginning of the holiday season coming up, our team at eat the kiwi thought we would let you in on a secret that we’ve kept to ourselves for so long - cooking a moist and succulent (read: delicious) turkey.

Look, we get it - people in Hong Kong are busy, impatient, and price sensitive. To address these concerns that you may have, we have since gone back to New Zealand and brought back with us what we believe is Hong Kong’s best free-range turkey.

For starters, our sourcing process involves no middle man, meaning not only are we able to fast-track the purchasing work, we are also able to bring in our shipments from overseas with a lower cost - savings which we share with you!

Second of all, and perhaps most importantly, our free-range turkeys have access to fresh air and lush pastures 24/7. Forget about cages and practices of force-feeding - our turkeys get to roam freely whilst foraging on bugs and grass as they please!

Still, finding yourself the right turkey is only step one, properly cooking one presents another set of challenges. Rest easy, though, as we have prepared just the right recipe you :)

The good news here is that preparing our tender basted turkey doesn’t require any brining or constant basting during cooking, as these have already been done prior. Just follow the steps below:

1. Thawing your turkey is the most import step before cooking - simply leave it in the refrigerator for 2-3 days before cooking.
2. Preheat oven to 160’C and place the turkey onto the oven pan as you would for a Roast Chicken.
   
3. For an extra moist turkey, wrap in streaky bacon to help the moisture stay inside. 
4. Rubbing lots of butter between the skin and meat will help the moisture retention too. 

Cooking times for Tegal’s turkey range between 2 hours and 35 minutes to 3 hours and 10 minutes, depending on the size of the turkey, which you can find on the back of your turkey packet!

Once you finish cooking, simply let it stand covered for 15-20 minutes before serving, so you can make sure the juices are distributed through the turkey.

And for the final step, simply insert a skewer into the thickest part of the meat. To make sure that the bird is cooked, simply check for juices and make sure they run clear of the turkey!

There you have it. Not too difficult, right? Order your Tegal’s tender basted turkey today, and document your journey on Instagram - we'd love to see your masterpiece! Don’t forget to tag @eatthekiwi_homedelivery.

Happy early festive season foodies. 

With October coming up and the temperature coming down, it’s not only clear the autumn is in full swing; but for all eat the kiwi customers, it also means you'll be able to receive yet another Freebie of the Month - woohoo!

In collaboration with 'Taste NZ' this ones our biggest yet. All orders over $1000 will be able to enjoy our newest recipe kit for free*. And as if that’s not good enough, we’ve partnered up with Villa Maria, and prepared a match of Villa Maria Sauvignon Blanc aswell - a gift to leave you feeling as happy as a clam!

What's so special about this recipe kit?

Our Steamed Garlic Soy VermicelliI Storm Shell Clams Recipe Kit is a famous Chinese dish with a Kiwi twist.

We’ve replaced what would usually be scallops with our Cloudy Bay Storm Shell Clams. The large, single serve clam has two distinct flavours—the tongue has a rich aroma of cream and a sweet flavour of clean, fresh scallops; the body has a deep, sea kelp aroma and a flavour reminiscent of crayfish.

The Kit's made to feed 4 and contains all of the key ingredients you'll need to put it together along with a easy to follow recipe card and of course, a bottle of wine...

Upon opening your bottle of Villa Maria Wine, you'll immediately be greeted with the smells of lemongrass, jalapeño's and fresh herbs. As you begin zipping away this delicacy, you will also also taste the natural wine acidity, as well as traces of ripe citrus and tropical fruit flavours.

Though as all avid wine drinkers would tell you, often times it’s the location of the winery and the vintage year that truly matter.

The 2019 Private Bin Sauvignon Blanc showcases everything fresh and vibrant about Marlborough—situated in the northeastern tip of the South Island, where the cool climate from its Awatere Valley with cool alpine winds and fresh sea breezes are accompanied by the Wairu Valley’s warmer summer months, with dry north westerly winds.

Sounds like a match made in heaven (or should we say New Zealand), doesn’t it?

We will leave you with a bit of room for imagination as to how these delicacies would treat your taste buds.

To receive your Cloudy Bay Clams recipe kit with wine match for free, simply place your order as usual then;

1. add the "Steamed Garlic Soy VermicelliI Storm Shell Clams Recipe Kit with Wine Match (Serves 4)" to your cart

2. use the code CLAMS at the checkout (this will reduce the price of the kit from $588 to $0) 

*While stocks last. Available for one use per person.

With health and plant based food in Hong Kong becoming an increasingly popular topic, we thought you might be interested in learning about a Kiwi company that’s busy feeding the world with their very own fresh and delicious plant-powered food.

Meet Food Nation! Their plant based patties, mince and balls have recently been crowned 'Best Meat Alternative' at the World Plant-based Awards (they also picked up 'best packaging'!) - woohoo! 

Their purpose isn’t exactly to mimic meat and rather to celebrate vegetables. Recognising that people have different diet persuasions, be they omnivore, carnivore, vegan, vegetarian or flexitarian, Food Nation simply plays the role of providing simple, healthy and delicious convenience.

Just like us, Food Nation places an emphasis on prioritising freshness and minimising processing. While there are no lack of debates on whether a plant-based diet is effective in satisfying one’s nutritional needs, what is proven is that Food Nation’s products are developed to provide, as they say, “a healthy mix of high fibre, nutrient rich complex carbohydrates from vegetables and legumes to supply you with a broad spectrum of whole food nutrition.”

Plants come with exclusive nutritional and functional benefits, aiding in one’s digestive functions, lowering risk for diseases and so much more. In every single one of their food packing, you will find ingredients that are high in B group vitamins, selenium, amino acids, proteins, and antioxidants. And the truth is that our bodies need a good mix of “basic building blocks,” often in the form of carbs, fats, protein and fibre, in order to properly function.

Amongst all of Food Nation’s products, we would say the Cauliflower, Turmeric & Ginger Happy Patties is one that can’t be missed given the ginger and turmeric that are both loved for their immunity boosting properties.

As we head deeper into autumn and temperatures begin to come down, let’s not forget that the threat of the resurgence of COVID in Hong kong is still very real, and that boosting one’s immunity has never been more important.

On that note, don’t forget to visit Food Nation’s own recipe page and pick your selection of Magic Mince, Happy Patties, and Amaze Balls today! Feel free to snap a selfie with your favourite Food Nation pack and tag @eatthekiwi_homedelivery on Instagram too - we can't wait to see your healthy and happy faces!

With Hong Kong's gyms re-opening, perhaps the fitness fanatic inside you has now come to the brutal realisation that you have lacked behind on your strict diet (because 'you are what you eat,' right?) as adapting to the COVID ‘new normal’ seems to have taken over our lives.

And even if you’re not a frequent gym goer, we still have some good news for you.

We've noticed a trend in ketogenic diet — the low-carb, high-fat eating habit that essentially reduces your carbohydrate intake and replaces it with fat. What this means, especially for those with high carbohydrate sensitivities, is reduced chances of feeling tired after lunch time and developing Type II diabetes!

So, we’ve prepared a list of our expert-approved goodness that you don't want to miss to include in your Keto meals!

1. Lewis Road Butter
First and foremost, this grass-fed butter can be the perfect ingredient for your bulletproof coffee — helping you avoid that dreaded blood sugar crash.

Alternatively, you can also let it melt and turn it into part of a delicious sauce. This Champions of Cheese Awards 2019 winner is ideal for cooking with — giving your dish additional flavour without altering the salt content. 

2. Brinks Free Range Chicken
There is nothing that spells sustainable eating like Brinks Free-Range Chicken does - it's also 100% hormone free. Mix it up with some olive oil and feta cheese for lunch, or stuff it with pesto and some vegetables for dinner!

3. Big Glory Bay King Salmon Fillets
Seafood can (and should be) a big part of your keto diet! Tasty and 100% traceable, you can rest assured that your salmon coming from the southern-most part of New Zealand will also give you a taste of satisfaction through its melt-in-mouth texture. The cold waters in New Zealand's southern parts mean that the salmon grow slowly, developing a rich flavour and velvety texture. Don’t forget to complement it with some broccoli and cheese for your signature dish!

4. Talleys Cooked Marinated Greenshell Mussels
While garlic is a 'love it or hate it’ kind of ingredient, there is no denying that the garlicky taste makes for a great addition to your mussels with the additional wine sauce. Now, if you are not the biggest fan of garlic, feel free to try cooking up your mussels with a good mix of eggs, spinach, and avocado too!

5. Franks Free Range Sausages
Going Keto and missing out on snags!? No more! Not only are Franks Sausages Free-Range, made with natural ingredients, gluten-free, dairy-free, preservative-free, nitrate-free, colour-free but keto-friendly too!

There you have it — why not try out a different eating style starting tonight? To share your keto journey, simply tag @eatthekiwi_homedelivery on Instagram!

隨著香港各個運動場所重新開放，也許您傲然察覺到您的飲食習慣再不能夠以「健康」來形容。取而代之的也許是一樣又一樣不健康的食物，讓您慢慢增磅，然後再慢慢影響你您的情緒。。

面對這些飲食上的難題，其實我們都很理解，畢竟新型冠狀病毒帶來的新常態或多或少改變了我們多方面的生活方式，而在長時間缺少了天天往健身房跑的習慣後，當然大家都會變得那麼一點點懶惰。

因此，我們在此為您簡單介紹生酮飲食法，讓您透過進食含低碳水化合物，而且帶有高脂肪的食物，從而減低您在午飯後感到疲倦和患上二型糖尿病的機會。隨此之外，這類飲食習慣亦對「碳水化合物敏感」者特別有效！事不宜遲，立即參考以下經專家推介的食材！

1.Lewis Road 牛油（無鹽）

首先，這種草飼牛油可作防彈咖啡的理想配料，輕鬆助您排除Sugar Crash帶來的疑難，避免身體加以疲勞、得不償失。除此之外，您也可以將此牛油融化，變成製作其他調味料的成分之一。作為2019年新西蘭奶酪製品冠軍獎(Champion of Cheese Awards)的得主之一，利用Lewis Butter無添加鹽含量的牛油煮出一味好菜就最好不過！

2. Brinks 散養雞隻

作為可持續飲食的最佳代表，Brinks散養雞隻保證100％無激素。就製作一道美味的午餐而言，您可用橄欖油和菲達乳酪作為雞肉的搭配，又或者配上香蒜醬和蔬菜作為晚餐！

3. Big Glory Bay 帝王三文魚柳

美味可口，而且百分百可追溯來源的海鮮絕對應該是您生酮飲食的一大部分。另外，新西蘭最南端Big Glory Bay當地的平均水溫只有攝氏14度！相對較低的水溫放緩了帝王三文魚的生長速度，為牠們提供了足夠時間去醞釀令人垂涎三尺的獨特味道。記得要用一些西蘭花和奶酪來搭配這道菜喔！

4.Talley 熟食青口貽貝

雖然我們對蒜頭又愛又恨，但無可否認的是，蒜頭的味道加上葡萄酒醬能使您的貽貝別有一番風味。如果您還是選擇吃上不含蒜頭味的貽貝，那麼您亦可以把蛋、菠菜和牛油果用作其他食材！

5. Franks香腸(散養雞和豬)

要成就生酮飲食又怎可以缺少香腸？Franks香腸不但來自散養的雞隻和豬隻，而且它們還採用天然成分製成，不含麩質、乳製品、防腐劑、硝酸鹽和色素！

為什麼不從今晚開始嘗試不同的飲食方式呢？記得在Instagram上標記@eatthekiwi_homedelivery，以分享您的生酮飲食法！

When we think about salmon in 2020, some of us will without doubt associate the highly sought after ingredient with COVID-19 lingering on its surface. And we don’t blame you! After all, there has been no lack of reports suggesting that the novel coronavirus is capable of leaving its traces on seafood of various kinds.

At eat the kiwi, we would like to restore your confidence on our salmon, imported from two of New Zealand’s most trustworthy suppliers - Big Glory Bay and Aoraki Salmon.

For those of you who don’t know already, Big Glory Bay is an island—about the size of Hong Kong—rested amongst the pristine waters of a bay accessible only by sea, and fringed by the bush-clad shoreline of the Rakiura National Park. 

Being in the part of New Zealand closest to the South Pole does give it the advantage of having cool water—averaging at just 14’C, hence allowing their King Salmon, amongst other seafood, to grow slower with ample time to develop distinctive flavours.

But that’s not it to Big Glory Bay’s story—traceability has always been their focus.

Under their partnership with Oritain, the world’s leading food origin verification providers, each of one BGB’s salmon is given a tag, which then allows for full traceability. In short, this means we can help you avoid food fraud—a true big step forward!

With COVID-19 changing the way we consume food, it only makes sense that we know exactly where our food come from. As such, eat the kiwi is also proud to let you know that our suppliers are raising their salmon in large sea pens with zero GMO feed!

New Zealand is more than just its world famous adventure capital of Queenstown, or the stunning landscapes of Milford Sound, Mt. Cook, Tongariro Alpine Crossing and their likes. When it comes to its food, this small country has left its mark as having one the world’s strictest food sustainability standards.

But what does that mean?

Let’s take Big Glory Bay as an example. In order for their salmon (and all other seafood) to reach your residence inside our eat the kiwi boxers, they have to first make sure that their growing and harvesting processes adhere to New Zealand’s traditionally strict regulations.

Amongst them are the Resource Management Act (RMA) of 1991 and the Fisheries Act of 1996. Additionally, they are also required to hold the Best Aquaculture Practices (BAP) certification, one that’s often regarded as the world’s most trusted comprehensive and proven third-party aquaculture programme.

Of course, New Zealand isn’t just home to one salmon fisher. About 670km north of Big Glory Bay is another BAP-certified supplier - Aoraki Salmon, operating their own hatchery located within the Issac Conservation Area near the Kiwi capital of Christchurch.

Their salmon are grown in the glacier-fed waters of the hydro-canals in the Mackenzie Country, where the infamous Mt. Cook (the English translation for the Māori word ‘Aoraki’) is located!

At the helm of providing you salmon (and other goodness) from New Zealand is our core belief that protecting the environment should sit at the forefront of our business. Just like Aoraki puts it, “our goal is to work with Nature and follow its lead. Respecting the place, the weather, with our ethics and our commitment to sustainability. Always.”

We at eat the kiwi have no doubt that Big Glory Bay, along with Aoraki Salmon, will continue to be Hong Kong's safest salmon, and we truly hope that you believe in the same by joining us in consuming some of the world's most recognised sustainable and 100% traceable food source.

三文魚這種食材在香港向來需求量高，但在2020年新型冠狀病毒的影響下，相信一部份人會對海鮮類的食品有所顧慮。的確，過往曾有漁鮮類食品被驗出帶有冠狀病毒的報導，因此，我們絕對明白大家的擔心！

eat the kiwi的三文魚來自新西蘭其中兩間最有信譽的供應商- Big Glory Bay 和 Aoraki Salmon，他們的三文魚絕對是品質保證，大家可以吃得安心又放心！

Big Glory Bay 是一個跟香港差不多大小的島嶼，並且只能夠通過水路到達。圍繞着島嶼的是雷奇歐拉國家公園 (Rakiura National Park)，附近的海灣亦擁有着清澈的水質。

Big Glory Bay 位於新西蘭地理上最接近南極的部份，因此，當地的平均水溫只有攝氏14度！相對較低的水溫放緩了帝王三文魚的生長速度，為牠們提供了足夠時間去醞釀令人垂涎三尺的獨特味道。

除了擁有優勝的地理位置外，Big Glory Bay 亦非常注重他們食品的可追溯性。

透過與國際食品核實公司 Oritain 的合作，Big Glory Bay 的三文魚都被給予記認，以保證牠們全部都可被追溯。如此一來，您就不必擔心會落入食品詐騙的陷阱！

新型冠狀病毒或多或少改變了我們的飲食習慣，在如此關鍵的時候，清楚食品來源是非常重要的。eat the kiwi 非常自豪地告訴您，我們的供應商全都用非基因改造食物來飼養他們的三文魚！

新西蘭不只是聞名於她的渡假勝地皇后鎮 (Queenstown)，或是她絕色的風景，比如米爾福德峽灣 (Milford Sound)、庫克山 (Mt. Cook)、或是湯加里羅健行步道 (Tongariro Alpine Crossing)等等。提起食物，這個小國擁有最嚴謹的食品可持續性標準。

但那究竟是什麼意思呢？

我們就拿 Big Glory Bay 作例子。在他們的三文魚(以及其他海鮮)放入 eat the kiwi 的包裝，並送到您家門口之前，當地必須確保三文魚之養殖過程符合新西蘭傳統的嚴格標準。

新西蘭的嚴格規管包括1991年的Resource Management Act (RMA) 和1996年的Fisheries Act。此外，供應商亦必須持有被譽為全球最可靠的第三方綜合水產養殖項目- Best Aquaculture Practices (BAP)頒發之證書。

當然，坐立在新西蘭的漁場並不只一間。在Big Glory Bay向北的670公里以外，是另一家BAP認證的供應商- Aoraki Salmon。該漁場位於 Isaac 保育區內，與基督城鄰近。

Aoraki Salmon的三文魚養殖於麥坎錫區(Mackenzie County)內的水電運河，運河擁有冰冷的水源，該處亦坐立着著名的庫克山 (Mt. Cook)！*Mt. Cook 是毛利語「Aoraki」的英文譯名。

為您提供來自新西蘭的三文魚(及其他美食)固然是我們的主航，但環境保護亦是我們另一核心價值。就如Aoraki所說，「我們的目標是與大自然攜手，跟隨她的帶領。以道德及我們對可持續發展的堅持，去尊重環境及氣候。這是我們永遠的承諾。」

eat the kiwi堅信 Big Glory Bay 和 Aoraki Salmon 會一直是香港最安全、最能夠安心食用的三文魚，我們希望您亦能夠有相同的信念，並與我們一同選擇這些可持續發展，而且百分百可追溯來源的頂級食材。