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Year of the Rabbit 2023

Year of the Rabbit 2023

Posted by —
eatnewzealand

Published —
27.01.2023

新年快乐 (xīnnián kuàilè) Happy New Year!

Wishing you all great happiness and prosperity at this time of the Lunar New Year.

2023 is The Year of the Rabbit and given our focus this year on biodiversity, it seemed a unique opportunity to talk about the rabbit and the role it plays in the food system of Aotearoa. If you haven’t tried wild rabbit before perhaps this will offer the encouragement to do so. Perhaps it will make you think about the role our wild pests play and their connection to our food culture.

Our Kaitaki have been contributing to this thinking on our Substack, so hop 🙄 on over and have a read.

We hope the transition back to work and study has been painless, and that you’re finding plenty of moments to enjoy any available sunshine.

万事如意 (wànshì rúyì) Best wishes,

Angela Clifford, CE Eat New Zealand.

@eat.newzealand

#KnowYourFarmer #KnowYourFisher #EatNZGrains #GrowFoodCommunities #EatNZKaitaki #RepurposeTheSurplus #LotOfLittle #Biodiversity


Take me to the #EatNZKaitaki Rabbit Stories

Kaitaki celebrate Lunar New Year

In honour of the Lunar New Year (also known as Chinese New Year) our Eat New Zealand Kaitaki have pulled together memories, photos, videos and recipes that speak to their relationship or experience with rabbit - either as a pest or it's role on the plate.

As a festival celebrated right across Asia, with deep cultural and culinary history, we also asked some of our Kaitaki to share how they celebrate Chinese New Year with food.

Chef Vicki Young shared a fascinating article about how certain foods represent different things at this time of year. From spring rolls and dumplings representing wealth, to fish representing an increase in prosperity and longevity noodles for happiness. This year, she prepared crayfish, pāua and chilli wontons alongside pāua XO noodles to ring in the new year.

"Growing up we would make 100s of dumplings with my popo (婆婆) to ring in the new year, pockets of deliciousness and comfort that symbolise wealth but also the family coming together. No matter what food you have, I think it’s all about celebrating our beautiful produce and cooking together as a family. ❤️" - Vicki Young.

Take me to the #EatNZKaitaki Rabbit Stories

Aotearoa featured in NY Times

There was a great article in the New York Times this week, featuring some stand-out New Zealand food experiences from across the South Island. It's amazing to see more of these international publications making their way to Aotearoa to experience our rich food and wine regions and to shine a light on some of our unique kai stories.

Journalist Tom Downey made his way from Marlborough to Kaikōura, dining at Black Estate in North Canterbury, and spending an evening with Eat NZ Founder and Chef Giulio Sturla at MAPU in Lyttelton. Check out an excerpt from the article below, or read the full piece here.

We'd like to acknowledge the generous and ongoing support of our sponsors and partners including the Ministry for Primary Industries, Ministry of Business, Innovation & Employment, Our Land and Water & Foundation for Arable Research.







Here's some other food stories you might want to check out...

Recipe: Mussel Chowder + Fry Bread

Feast Matariki 2023: Mahika Kai

That's a Wrap on Feast Matariki 2023

My Matariki
Arrow

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