DEBATE ISSUE 2 | FOOD | MARCH 2020
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EDITOR Ben Webber ben.webber@aut.ac.nz DESIGNER Ramina Rai ILLUSTRATOR Yi Jong FEATURE WRITER Rebecca Zhong NEWS REPORTER Larissa Howie CONTRIBUTORS Maia Hall, Tegwyn McCormack, Rene Ryall, Jessy Thurston, David Bailey, Dayna Patel, James Tapp, Emily Wilton, Seth Nicholls, Hayley White, Ruth Stowers, James Page & Melissa Koh ADVERTISING Jesse Jones jesse.jones@aut.ac.nz PRINTER Nicholson Print Solutions DISCLAIMER Material contained in this publication does not necessarily represent the views or opinions of AUTSA, its advertisers, contributors, Nicholson Print Solutions or its subsidiaries. This publication is entitled to the full protection given by the Copyright Act 1994 (“the Act”) to the holders of the copyright, being AUT STUDENT ASSOCIATION (“AUTSA”). Reproduction, storage or display of any part of this publication by any process, electronic or otherwise (except for the educational purposes specified in the Act) without express permission is a break of the copyright of the publisher and will be prosecuted accordingly. Inquiries seeking permission to reproduce should be addressed to AUTSA. Debate is a member of the Aotearoa Student Press Association (ASPA). Follow Debate! debatemag.com debate_mag autsadebate debate@aut.ac.nz
contents 4
Editor’s letter
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From the MSA
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What's On
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News: Coronavirus
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News: New Mayoral Drive Building
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News: Changes to Student Services Fee
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X-Rated Food
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Cheese Confessions
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Hole in the Wall Eats
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A Side of Shumai
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Hangover Eats
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The Culture of Food
22 Giveaways 24
And That’s the Tea
26
Bad Food Decisions
27
Vegan for a Week
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Panikeke Perfection
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Foodie Films
32 Recipe 34 Puzzles 3
FROM THE EDITOR Hello!
where I felt most realised and understood.” I think it speaks volumes. You can find this piece on page 14.
Thanks for picking up this issue of Debate! In this issue we focused on food, which is something that’s not only extremely polarising but also serves an amazing way of bringing people together. Something I didn’t expect from this issue was the emotion that food bought up for our writers. It was really special reading through everyone’s work and seeing how food has created these unbreakable links between themselves and their respective families. For the Food Issue, Debate’s Feature Writer, Rebecca Zhong looked at being alienated by the contents of her lunchbox and the Western trend of adopting ‘fusions’ of food from marginalised groups. Rebecca opens a really interesting window into how painful it can be to be criticised for what you eat, especially when said food is such a strong part of your identity. One of my favourite parts of this piece is the line “it was in the mouthfuls of my parents' and grandparents' cooking
On page 19, Jessy Thurston has all the tips around post drinking eats and on page 24, one of our regular contributors, James Tapp, talks everything tea related. In our news section, we looked where AUT is spending the increases to the Student Services fee, the coronavirus travel ban and AUT’s Mayoral Drive building project. And it wouldn’t be the food issue without a recipe from our long-standing food columnist, Melissa Koh. In fact, we’ve got three recipes from her in this issue, all relating to how to jazz up the humble 2-minute noodle. Catch you on stands in a few weeks! Ben
From the AUT Muslim Students Association AUT MSA Executive Committee member Nora Rahimi reflects on March 15
It's crazy to think that it's been an entire year since the darkest day of New Zealand history. It feels as if it were yesterday that I sat glued to my TV screen, watching the news all day long which was covering the attack and its aftermath. It hurts to think about everything that happened and everything that continues to happen. But I could never imagine the hurt from the victims’ families and friends and all those that survived the attack. Everyone's different and everyone grieves differently. To say that our community is traumatised is to say the least. Because of all that's happened and the recent threats, we are once again forced to relive the attacks. Staying indoors, no public meet ups and being scared for our lives. It's not enough that we constantly think someone will shoot us, they make it known that they want to do it again. But how can we come forward from this and how do we continue to move forward from this? That's the most important thing. It often seems like we are taking one step
forward and two steps back. There is so much ignorance surrounding our religion and so much hatred towards people of colour. White supremacists forget that this land belongs to Tangata Whenua, the Māori. It confuses me that these supremacists want us to leave ‘their’ land. Education is key in my opinion. Talk to us, ask any and every question you have. Whether it be anonymously, or not. You can find our pages online, let's open up a dialogue. In commemoration of March 15th, we would like to thank our community in Christchurch for their strength and perseverance. We would also like to thank the wider community in Christchurch who supported us. And we would like to thank all of Aotearoa, including those that stood by us and gave us aroha when our hearts were broken. We will never forget the love and kindness from our fellow Kiwis. Kia kaha Christchurch, Kia kaha Aotearoa.
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What's on
Emilia Where: Pop-up Globe, Ellerslie When: Wed 4 March - Sun 22 March What: Emilia harnesses the spirit of 21stcentury feminism whilst honouring one of the earliest advocates of the cause. Long ignored, Emily Bassano is now lauded as one of the earliest feminist authors - a poet, writer and teacher who paid tribute to the collective strength and support of women. More than just a muse for men, her subversive, feminist spirit gets to have her story told at last. How much: Groundlings $10 + fees
The Painter and The Glassmaker Where: Black Door Gallery, Parnell Road When: Thurs 5 March - Fri 27 March What: The Painter and The Glassmaker is an exhibition born out of the collaboration and synergy of two artists, Jennie De Groot and Di Tocker. This evocative exhibition will invite thoughtful contemplation as the two artists present a series of works rich in connections and interrelated ideas. How much: Free
Puzzled: Māpura Artists Showcase Where: Lake House Arts Centre, Takapuna When: Sun 29 March What: Puzzled is a selection of recent paintings and drawings by Māpura Studio artists, Lizzie Collenette, Colin Harris, Sian Thomas and Madeleine Wilson. This small group show is a celebration and close exploration of the creative process and unique perspective of each artist. How much: Free
Year of the Tiger Where: The Basement, Auckland CBD When: Tue 10 March - Sat 21 March What: Part live-documentary, part social practice, Year of the Tiger is a new live arts project by Alice Canton that celebrates intergenerational connection through ordinary, non-performers bringing to life their extraordinary experiences. How much: Adult $25
AAF: Black Ties
Impact
Where: Aotea Centre, Auckland CBD When: Wed 11 March - Sun 15 March What: When Māori corporate hotshot Hera and Aboriginal consultancy entrepreneur Kane locked eyes, it was love at first sight. But there is one thing they can’t control… their families! Join them for the biggest, brownest wedding ever—a hilarious, heartwarming theatre experience from awardwinning ILBIJERRI Theatre Company and Te Rēhia Theatre. How much: Adult $59
Where: Whitespace Contemporary Art, Ponsonby When: Sun 16 Feb - Fri 13 March What: Artists have witnessed the dramatic and fragile environmental tipping points of climate change. Through innovative and collective responses, Impact explores the dimensions of our complex and changing world stressed by reckless human activity, stimulating a discourse and wider engagement with the climate debate. How much: Free
NEWS
Travel Ban Causing Disruption for Students By Larissa Howie Hundreds of AUT international students from mainland China have had their study plans disrupted by a travel ban stopping them from entering New Zealand. The government introduced the ban on February 2, in response to the outbreak of COVID-19.
including South Korea, which is also experiencing an outbreak, are not being refused entry. “I feel it’s like a discrimination on China,” she says.
AUT told Debate approximately 800 students are stuck in China and that it’s working to assist them.
In an open letter to the Prime Minister, Health Minister and Education Minister, the NZ Union of Students’ Associations (NZUSA) has called for the government to ditch the travel ban completely, or at the very least to make an exception for tertiary students.
“Our aim is to help them begin their studies remotely and welcome them here at AUT as soon as we can.”
NZUSA says the travel ban contradicts World Health Organisation (WHO) advice that travel bans create hostility and fear.
First-year student, Mazzy Meng, was living in Shanghai when the COVID-19 outbreak erupted and says she tried to stay home as much as possible to avoid infection. She wore a face mask each time she left the house and sterilised herself using alcohol upon her return.
“The perpetuation of misinformation by the government and within the media has fuelled panic and xenophobia,” NZUSA said in its statement.
“I was scared and anxious … maybe because I feared death,” she says. Meng has since travelled to Thailand from Shanghai in an effort to get around the restrictions. She must stay there for 14 days and hopes she will then be able to fly into New Zealand. Meng says herself and her peers are “frustrated and irritated” with the situation. She says the travel ban is “cruel” especially as travellers from other Asian countries,
AUT says it understands the government has to balance many priorities and that the university will remain focused on working with students who are not yet able to return. The university admits, however that it is "increasingly anxious" about the ban and its impact on students. “Whatever the decision, we will continue to work with our students so they can begin their studies and prepare to welcome them to AUT when they are able to reach New Zealand.”
Wiles, says the government is in a difficult position with the travel ban. “Given we are a gateway to the Pacific, the travel ban is one way we can help minimise the chance of the virus spreading to our neighbours, whose under-resourced health systems would struggle to deal with the virus.” Dr Wiles told Debate students concerned about the virus need to focus on preparing and not panicking. “We should all be looking at how we would self-isolate if it turned out we had been in contact with someone infected. For AUT, this might mean looking at how courses could be delivered online instead of large lectures.” Debate understands that AUT has an emergency management team and a pandemic plan which would be deployed if an outbreak was to occur. The university says there is currently very little risk of students being infected and that it’s following WHO guidelines, with a focus on hygiene. This includes hand sanitising stations with WHO information that are set up across campuses. The university is also continuing to stress the importance of making sure students feel welcome on campus. “The illness is not contracted or spread by any ethnic group and it is unacceptable to discriminate against any student.”
Infectious disease expert, Dr Siouxsie
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NEWS
New AUT Student Accommodation Set to Open for 2021 By Larissa Howie A new student accommodation facility in the Auckland CBD is expected to open its doors to nearly 700 AUT students next year. The development is located on the corner of Mayoral Drive and will offer self-contained studio rooms, each with a private kitchen and bathroom. An AUT spokesperson told Debate the building is being funded by a private developer and will be operated by UniLodge, an Australia-based accommodation provider.
located on the lower floors of the building. This will be open to all AUT students and its fit-out will be funded by AUT through the student building levy. The student accommodation sector came under public scrutiny last year following the death of Mason Pendrous, whose body was not discovered for several weeks at the Sonoda Village student accommodation in Christchurch. A former WSA Residential Assistant (RA), Tristan Syse, spent his first year of university living in a UniLodge studio room in 2017.
Since Pendrous’ death, the government has introduced an interim code of standards for the care of residents in student accommodation across New Zealand. AUT says in the wake of the tragedy, it carried out an independent assessment of processes, procedures and systems within accommodation services to confirm that these met the safety and well-being of residential students and to ensure that residents were appropriately supported and monitored.
“I found it could get really lonely and isolating especially since there wasn’t really a sense of community there,” he says.
Despite the studio nature of the Mayoral Drive living quarters, AUT says the building will feature a communal floor to act as a community hub for students.
AUT says it will be working with UniLodge and Student Association teams to develop a plan to ensure the support and well-being of
This floor will include a large kitchen, dining areas, a games room, music and media spaces. There will also be quiet study
Villages.
residents going forward.
On top of providing accommodation, the Mayoral Drive development will also include a recreation centre,
According to the university, this will include provision for social, personal and learning support, as well as monitoring.
spaces, a communal laundry and two outdoor areas for barbeques and seating.
In contrast, AUT’s other centrally located facility, Wellesley Student Apartments (WSA), consists of more communal, apartmentstyle living, with approximately five people per apartment. This is managed by Campus Living
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NEWS
New Spending under AUT Student Services Fee By Ben Webber AUT has announced more money will be spent on students seeking transport assistance and students of concern/ sexual harm. This comes after the university ordered an increase to the Student Services Fee for 2020, the largest in records dating back to 2013. This increase gives AUTSA an additional $413,000 and the university an additional $1.7 million. Of the university’s share of the money, some of the biggest spends are $250,000 for a transport hardship fund and an additional $180,000 for students of concern/sexual harm. AUT says the money for transport is in “direct response to student feedback”
and will be used for “those students enrolled in a programme requiring travel between North and South campuses.” As for ‘students of concern/sexual harm’, AUT says the additional spend in this area is due to an “increased number of students who are accessing this service” and that this number “increases month by month”.
Other increases to AUT services include $150,000 that has been allocated for ‘Wellbeing’, $200,000 for ‘Student Medical Services’ and $120,000 for ‘Disability Support’. AUT says it has been facing “increased demand” for its medical services and that students can expect a new doctor, a new nurse and more support in 2020.
The university says this particular service supports students who require advanced care and that this usually includes external services which students may be able to access throughout their time at the university.
AUT says it will continue to work on technology-enabled support for students with disabilities and that assistance will continue to be provided in the form of note-takers and signlanguage interpreters.
AUT says it has also upped staff in this area and intends to “develop and provide educational resources to respond to matters such as consent, first responder, personal behaviour, healthy relationships etc.”
There will also be “further funding of educational assessments to diagnose needs and respond to achieve equity for accessibility to education.”
X-Rated Food for Thought Debate’s Emily Wilton looks at #Foodporn - what’s the hype? We’ve all drooled over a video that's popped up on our timeline in between scrolling, whether it’s cookie pizzas or a unique food truck delicacy. If you were to type "food porn" into your Instagram search bar, it would come back with about 271 million posts about cakes, pizzas, monster shakes and more. It was Dr Michael F. Jacobson who first created the expression ‘food porn’ back in the `80s in an attempt to criticise certain foods. But it’s now a cultural term of sorts, used to describe and share tasty images of food across TV, magazines and the internet. Researcher and curator Andrew Weislogel has explored 500 years of paintings depicting food at Herbert F. Johnson Museum of Art in New York. The results showed high-class meals present in nearly every image, contradicting the actual availability of food that many had access to across these different periods. Food has oftentimes been used to reflect
wealth within society, appealing towards an aesthetic appearance rather than one of taste. This shows that images of food have always been shared around the world, whether it’s historical artwork or modern-day social media. The over-commercialisation of food has only increased this interest, with its bright colours, flashy labels and pristine images. Designer Kunel Gaur, created a project in 2019 on a social media platform to see if reverting well-known products to simplistic, monochromatic designs would affect their influence on consumers. It’s with the classic red Coke can or the bright yellow of a McDonald's sign that we can begin to unconsciously associate the products with certain colours. It is this connection that continues to promote these products that line stores. It’s the ‘bread and butter’ of advertising.
of cooking shows, magazines and food blogs. It shows a whole new level of possibility and endless ways food can be constructed. In the Apicius, a collection of ancient Roman recipes dating back to 1 AD, the line, “We eat first with our eyes” was discovered and it couldn’t be truer. With the constant trend of food images circulating the web, people are always wanting to know what others are eating and where they can find it. Food can be recognised within communities, creating connections around the world as it brings people of all backgrounds together. It creates a foundation where our ‘social status quo’ is formed, crafted by our communication to one another, whether it’s online or in reality. This mass glorification of food is changing how we enjoy and interact with food of all types and it’s raising plenty of food for thought, that's for sure.
Food has grown to become a real source of entertainment, with the introduction
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Confessions of a former cheese addict “You’re vegan? But what about bacon … what about CHEESE!!?”
By Maia Hall Aside from the classic “where do you get your protein” question, as a reasonably new vegan I’m constantly questioned about no longer being able to eat cheese. It’s like people feel obliged to remind me of the foods that I’m missing out on. I’ve talked to many people who are vegan and dairy-free, who have all loved that dangerously addictive substance (cheese), but have chosen to cleanse themselves and escape from its allure for the sake of the environment, their health and their ethics. I’ve also talked to countless others who are still influenced by the harsh addiction. Nineteen-yearold cheese lover Jayden told me that while giving it up may give him a clearer conscience, “I guess if I didn’t have cheese in my life I’d have no choice but to never eat pizza again.” Poor Jayden has the best intentions, but is enslaved by the evil force of addiction.
Yes, your melty cheese toastie looks good, but so does being able to control your personal impact on the planet. When you do things that reflect your morals, it makes you happy, healthier and makes you feel like you’re living more purposefully. I’m aware this all sounds very wholesome, but I too am no stranger to a casual eating frenzy. However, being mindful about the types of low quality snack food that I shove into my mouth makes me feel better than a cheese toastie ever did. Being mindful about my food gives eating (my favourite pastime) more purpose. And it makes the food taste better. Since going vegan, other proud cheese addict survivors have helped make my entry to ‘the darkside’ a little easier. For example, there are several staple cheesy meals that everyone loves and can't bear to give up. Things like pizza, mac and cheese and my personal favourite, cheesecake. Who knew the internet
was full of knowledgeable foodies just waiting for the opportunity to share free advice on how to make a gooey mac and cheese from nutritional yeast, or toppings that will make your vegan pizza taste amazing. You can even find tips on how to make things like cookie dough cheesecake, something that still has me drooling. If you couldn’t tell, I am well onboard with the food > sex memo. Don’t let me being vegan make you think I’ve lowered my cheesecake standards. I was well addicted to cheese, but now that I’ve been to therapy (did I mention that vegan cheesecake?), seeing the rest of the world’s reaction to the loss of cheese just seems a bit dramatic. The NZ Herald’s article Wearable bacon patch released for vegans struggling with cravings points out how emotionally invested we are in animal products as a society. While I understand the temptations, we could all benefit from taking a step back from the cheese and appreciate the other valuable things in our lives.
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T o p F i v e Holein-the Wa l l Picks Scattered around Auckland city are little hole-in-the-wall cafes, just big enough for a barista, their coffee machine and a few nibbles. You have to wonder why these holes even exist in the first place, because aside from serving potentially the best coffee and treats in the city, they probably wouldn’t be of much use otherwise. Rene Ryall and Tegwyn McCormack scouted out some of the hot spots.
The Receptionist
Stolen Summer
32 Lorne Street, Auckland CBD
18B High St, Auckland CBD
He’s not only the loveliest and bubbliest barista around, but K, the receptionist
If you’re looking to jazz up your Instagram feed, Stolen Summer with its bright aesthetic is a great option. Although the place is still pretty little, you can actually step inside and take a seat while you wait for your drink at this one. The owner, Kay, opened shop about 18 months ago and this teeny tiny cafe has proven to be a hit. Here, you’ll find a full cabinet of delicious inhouse baked sweets with coffees that (delightfully) come with complimentary biscuits. What’s not to love about Stolen Summer?
himself, is also an undeniably talented designer. His vision for The Receptionist was a bit of a spy theme and the place is decked out in emerald green, from the walls to the coffee machine. In saying this, the cafe doesn’t exactly fly under the radar, with music pumping out of the place that can be heard right down Lorne Street. K reckons that music is so powerful that even water listens and responds to it and so the music he plays is intended to brighten up the straightfaced city goers and put a smile on everyone’s dial. So next time you find yourself wandering up Queen St, take a detour and check this one out.
Dear Deer
Coffix
Vulcan Lane, Auckland CBD
3B/77 Broadway, Newmarket
442 Khyber Pass Road, Newmarket
Coffee on Vulcan is a hidden gem that will brighten up your morning (or afternoon). This pick has a bit more in the way of variety in the cabinet, so if you need a quick bite to eat with your caffeine kick then they’ve got you sorted. Again, design is something that hasn’t been forgotten here, as this dinky little treasure is beautifully set up and has a trendy, slightly edgy feel to it. It’s set into the wall down Vulcan Lane so there’s a great cool, calm and collected atmosphere that serves as a nice escape from Queen Street.
This hole-in-the wall is big on filter coffee, specialising in beans from all over the world. The coffee side of Dear Deer is your classic hole-in-the-wall, but around the side you can enter the back of the shop where you can select your own beans and watch them roasting. It’s an intriguing process from start to finish. You can choose your beans and take them home either whole or ground for you, along with the opportunity to purchase your own filters, jugs and drippers in store. We love Dear Deer’s unique concept and highly recommend you check it out for yourself.
There are quite a few Coffix hole-inthe-wall cafes dotted around Auckland,
Coffee on Vulcan
but we decided to check out the one off the main street in Newmarket. This spot keeps everything very minimal, and the barista explained that there is a reason for this. Coffix has the most inexpensive coffee out of all the places we visited, perfect for poor uni students like ourselves, with their regular size being just $3. We tried their iced chai latte, which was super good. Their cabinet treats also looked extremely tempting. It was good seeing what else is out there when you stray from the main road a little bit and support smaller businesses.
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A Side of Shumai By Rebecca Zhong | Illustration by Yi Jong
My dad once told me that food poisoning can also be caused by a sad cook. My fondest memories of him have always found a way to call the kitchen their home. On July days, he would warm his hands with a cup of jasmine tea, slowly steaming at his face. In front of him would sit a stack of dumpling skins and a silver bowl of filling that he would prepare for dinner that evening. Dad has always found very little need to say anything. Instead, he meticulously twirls each word around in his mouth first. Each sentence crafted is always purposeful and direct. For him, his currency has always been his cooking. His way of showing both gratitude and care for his loved ones. When I was younger, I used to sneakily watch him from the entrance of the kitchen.
of your neighbour’s home at night when all the lights are on. Watching him alone in the kitchen made me curious. Growing up, Dad used to prepare my lunches for school. An eclectic mix of noodles, dumplings and baos would replace the peanut butter sandwiches my friends had. One day he packed me six shumai. These are an open dumpling, often served in round bamboo steamers and this time they were tightly packaged up into a tupperware container. These were my favourite snacks and at my request, my dad always made sure to order two servings at weekend Yum Cha. However, as I opened up my tupperware that lunchtime I was met with laughter. “Rebecca’s eating testicles!”
Between frequent breaks reserved for refilling his tea, he would chop vegetables and rinse the rice until the water ran clear. Watching him like this seemed almost private. Like peering through the windows
The juicy, plump shumai suddenly tasted grey. I quickly stuffed the remains back into my bag. Later that evening as my dad cleared out my bag, he found the remains
of my lunch. Sitting in the tupperware were five and a half dumplings. The heat trapped inside had fogged up the clear lid and the condensation had gathered into tears. In 2019, Gordon Ramsay opened up a new eatery, Lucky Cat, in the heart of London. The restaurant labelled itself as an “authentic Asian house and vibrant night lounge, inspired by the drinking dens of 1930 Tokyo and the far East.” This restaurant, headed by chef Ben Orpwood, has found itself at the epicentre of scrutiny for both lazy stereotyping and cultural appropriation. Despite advertising an ‘authentic’ Asian eating experience, the restaurant has no Asian staffers and is guilty of hybridising various Asian cuisines together, namely Chinese and Japanese. As if we can amalgamate the cuisine of billions of people into a 30dish menu and class it as both authentic and fully encompassing of the vibrancy and history of a continent.
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It would be outlandish to have an authentic French restaurant without having either French and/or French trained chefs. Furthermore, it would be blasphemous to include risotto in the same menu. Don’t get me wrong, I love Asian fusion as much as the next person. However, it’s insensitive to assume that these restaurants are the best representation of authenticity. Gordon Ramsay has come to the defense of head chef Ben Orpwood, suggesting that having travelled South Asia for months, he has the knowledge and ability to accurately recreate Asian cuisine. This is basically the chef equivalent of a white girl who did a semester abroad in Paris and now wears a beret. Many people, and especially those who belong to an ethnic minority, will often find that food is a reflection of identity. As a second-generation Chinese Kiwi, I have felt disenfranchised from my physicality for the majority of my life. The attire and language I speak are both Western. However, it was in the mouthfuls of my parents' and grandparents' cooking where I felt most realised and understood. And to suggest that a white chef who does not share the same lived experiences as me is able to emulate the same level of cultural understanding is crazy. The question is not whether a white person can cook Chinese food, as people can cook whatever they want. It is about who has autonomy
over the way cuisines are presented and whether this presentation is carried out with integrity and respect.
"It was in the mouthfuls of my parents' and grandparents' cooking where I felt most realised and understood" Sentiments about Asian food being unclean and dirty are widespread, Lucky Lee’s, an American Chinese restaurant in New York City founded by an American Jewish couple has marketed their restaurant as a ‘clean’ take on Chinese cuisine that won’t leave you with the same ‘icky bloated’ feeling that is often associated with Chinese food. Similarly, when TV personality and chef Andrew Zimmern opened up his Chinese restaurant, Lucky Cricket, he pointed to himself as the single handed saviour from preventing people dining at “horseshit restaurants masquerading as Chinese food.” This idea that Chinese food can only be good when removed from Chinese people stems from racism and deeper disdain toward Asian communities as a whole. Notions of Chinese food being dirty further perpetuates the very idea that Chinese
people are dirty altogether. Before moving overseas, I shared a farewell yum cha lunch with a group of my closest friends. Around the table I was the only Chinese person. The jasmine-stained teapot with its leaky spout carelessly drenched our yellow tablecloth and the rickety food cart pushed by Aiyi (Auntie) would occasionally hit the back of my friends' seats. After Aiyi listed what was on the menu, she lifted up the bamboo steamers and my friends were stunned by the selection. We all agreed the shumai was best. Acceptance of Asian cuisine has grown significantly since I was young and knowing that Chinese kids are less likely to receive the same level of judgement for ‘testicles’ in their lunch makes me so happy. However, in accepting Asian cuisines we need to be more accepting of Asian cultures. I do believe that chefs from different ethnic backgrounds have the right to make food from marginalised groups, if done respectfully and with wide acceptance of their narratives and backgrounds. However, ‘elevating’ these dishes outside of the respective cuisine’s culture and context is largely problematic. Autonomy and representation belong to the people themselves. In moving forward and accepting different cuisines, we have to ensure that we do not leave the people from those cultures behind.
Post Drinking Eats We’ve all had those mornings after a night out where you lay in bed wondering which drink made it all go wrong. Whether it was the fifth $3 cruiser from your regretful appearance at Bar101, or that extra tequila shot you didn’t need, Jessy Thurston has the tips for drinking recovery.
1. If you don’t think you can quite handle the action of chewing and swallowing just yet, try opting for a smoothie from Tank. These can be pricey, but the Tank Facebook page has weekly specials where you can grab the largest size smoothie-of-theweek for the price of a mini. It’s a good excuse to try a new flavour, as well as regaining some energy. 2. A hella greasy slice of pizza from Sal’s. It just hits the spot. There’s no other pizza chain in Auckland quite like the Sal’s experience and it’s the perfect food to pair with a day of Netflix binging. Let’s be real, if you’re feeling hungover enough to need this list, then you won’t be doing much else with your day. 3. If you’ve made the decision to spend the night out and you manage to make it into uni the next morning, then congratulations. Try heading down to The Counter before class and grab yourself an eggs bene. They’re well priced, super tasty and I can almost guarantee it will get you through.
4. I know you’ve heard this a million times in your life, but you should never underestimate the power of H2O. Get yourself a hydro flask and fill it up with cold water and ice. Chug it back. Don’t stop. Keep going. Drown yourself in it. 5. Coffee is great, so is blue Powerade (everyone knows this one). But my secret weapon is Warrior Juice. You can find it in the juice section at any supermarket. A bottle of this stuff has gotten me through many a Sunday retail shift with ease. It has my HIGHEST recommendation. 6. If you’re feeling super risky, there’s always the hair of the dog option. It’s not my first choice. But hey, if you’re planning to go out night after night then maybe this could work for you. I don’t endorse it though!
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Food Across Continents By David Evans Bailey Can food change a culture, or can a culture change food? The real answer is both. Since time immemorial, food has been the oil which, for want of a better word, greases cultural differences. It is, in a way, a great leveller. After all, everyone has to eat. Without going back too far, it’s easy to discover that as exploration of the world and trade expanded, so did the exchange of ideas around food. Even things like the humble potato were considered exotic in the time of Elizabeth I. We perhaps forget many of the foods we love today were brought very long distances in ships to become part of our own respective culinary heritages.
argue it does. Breaking bread has always been a traditional peacemaker, a way of simply getting to know one another or talking through differences. When you eat a meal, you encounter different spices, different flavours and tastes, which lead you to a different world. Such enjoyment of a cuisine may lead people to visit the country in question for themselves, thus, accomplishing their desire to experience other cultures. New friendships are often forged at the dinner table. These also lead to the adoption of different habits; the westerner learns to use chopsticks (sort of) and the easterner learns to use cutlery. We break our traditional moulds and become something new and hopefully better.
According to a Channel 5 documentary that aired in 2019, Chinese food is rated as the top takeaway in the UK, followed by Indian cuisine and then the more traditional fish and chips. In NZ, the top Menulog takeaways are apparently fish and chips, pizza and gourmet burgers. When we walk the streets of Auckland and even Rotorua, we see a plethora of Asian food outlets from many different countries. It’s fair to say the variety of cuisine in a country with such a small population is astonishing. All this serves to illustrate how food crosses cultural barriers.
The plethora of food programs including the likes of MasterChef, have also transcended cultural preserves in the kitchen. Now aspiring chefs are expected to produce dishes from many different influences, often using unfamiliar techniques and ingredients. Then comes the blending of different types of cuisine, with the resulting concatenations being concepts like Asian Fusion. As Indians imported their cuisine to Britain, they had to draw on the British taste and the availability of ingredients. Any Chinese person will tell you that British Chinese food is not the same as that from China.
Does all of this change the way we see each other and other cultures? I would
Perhaps authenticity survives better in Antipodean climes dues to the proximity
of Asia and the ready availability of ingredients. Not to mention a large segment of the population who now hail from those parts of the world and bring their styles of food here. One might even say we are spoilt for choice. I recently visited one food hall in the Auckland CBD which featured French, Italian, Turkish, Asian and many other different types of cuisine. A group of people can eat from their own favourites at the same table. Which brings us back really to the point. Eating together has always been a great tradition for families and friends. The family meal where everyone sits and talks is not yet completely dead in our technological computer age. The dinner party where we invite our friends to eat something prepared from our own stable is still a thing. People eating, enjoying conversation and company, is after all a staple of our society. We eat out, we eat in, we take away and consume food every single day. Special occasion? Anniversary, birthday, a date? It most often begins at the dinner table in a restaurant. On top of which, we can vicariously enjoy food from many countries simply by watching programs about their food. And thus, through the simple act of eating, we absorb so much more. Perhaps more than any other thing, food has helped us to cross the cultural divides, becoming a more inclusive global society. Long may it continue and of course, bon appétit.
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giveaw BOTTOMLESS JOY fix & fogg
Joylab is a network of 20+ one-of-a-kind establishments across Auckland that bring people
Taste the difference with Fix & Fogg peanut
together with a concoction that’s one part familiar,
butter, made locally in Wellington, NZ. Debate
one part fresh. We’re talking the likes of Coops
has one peanut butter selection box to give
Corner Pub at the Viaduct and a little place
away! This box contains flavours such as fruit
you’ve probably heard of called The Lula Inn! The
toast, dark chocolate, and coffee and maple.
kind folks at Joylab have given Debate 6x $50
For that special someone (perhaps even you)
vouchers, which we’re giving away in pairs, so
who needs a selection of peanut butter.
that you a mate can enjoy brunch out on us.
ways Molly Whoppy Molly Woppy is a family owned artisan food company, passionate about baking. Debate has a selection of delicious Molly Woppy cookies to give away to a lucky winner!
Student life can be tough, which is why we search the city for the snazziest stuff to give away. Like the look of something? Head to our Facebook page (/autsadebate) and fill out the survey pinned to the top of our timeline titled ‘Giveaways - Issue 2’
ART ESPRESSO ROAST According to Allpress, the idea of a pick-me-up goes way beyond caffeine. They believe that coffee has the ability to make people slow down and look around in an increasingly busy world. Debate has two bags of Allpress’ ART Espresso Roast plunger to give away!
sumthin dumplin Sumthin Dumplin’s offering is simple: uncomplicated authentic dumplings presented in a lightfilled, contemporary space. Join the lunch rush or swing by later for a cheeky bite – your new local awaits, situated just a few steps down the road from AUT City Campus. Thanks to Sumthin Dumplin, Debate has 5x free regular meal vouchers to give away!
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And that's the tea, sis Tea. Something that all generations can bond over, whether it’s drinking Earl Grey out of fine china or spilling the latest gossip among those you tolerate. It’s (arguably) a superior drink to coffee and with so many variations, there’s something for everyone. Here’s James Tapp’s guide to a few different types of tea you could be drinking, spilling or throwing in someone's face!
Earl Grey Ahhhh yes, Earl Grey, the tea of grandmothers. This tea owes its flavour to the addition of bergamot oil, making it one of the most loved yet also one of the most hated teas. It’s named after an English earl but it’s unknown exactly why the tea is named after him, however it seems to have stuck. Earl Grey gives you a slight citrusy-ness to your bog standard black tea and there’s also countless variations, from the vanilla Earl Grey cream to the smoky Earl Grey supreme. It’s a classic.
English Breakfast Possibly the most well-known tea known in Western culture. This tea is made with a blend of assam, ceylon and kenya. It’s a go-to for pretty much everyone, making it the bog standard tea in any Kiwi household, along with the good ol’ gumboot. While you can definitely get varying standards of quality, nothing is more basic than a cuppa of this, though no one said basic was bad. With a splash of milk and some sugar as you please, it’s easy to see why people can drink upwards of four cups of tea a day with ease.
Matcha Matcha is possibly the most interesting tea on this list. Originating from China, this ground up green tea is a fine powder used in traditional tea ceremonies in Japan and can be found in a number of foods as well. This includes ice cream, mochi and soba noodles. It’s now made its way to the Western world, with matcha lattes probably being its claim to fame.
The real reason matcha is so special is in its growth. It’s grown in the shade and this increases the caffeine levels, as well as theanine, a compound that reduces stress.
Yerba mate Hearing about this tea might be the single most important thing you'll learn this year. An unroasted tea from South America, yerba mate packs a similar punch to coffee. Not only is it jam packed with caffeine, but there’s a number of (potential) benefits with it, including weight loss. This tea has so much to offer. Some like to add sugar to it and you can even get it as a soft drink in South America. With a flavour similar to green tea, yet with a bit more caffeine, you’ll want to make sure not to have too much!
Kombucha Not many people know that this health craze is actually tea. Most hear the word "bacteria" and it seems to be enough to put them off. Unlike matcha, where there’s been some research about the health benefits, kombucha doesn’t have the same backing. Instead, it appears to have the opposite.* If you decide to make this at home, it could be a deadly decision. This is because it’s made through fermentation and over fermentation can cause health problems, as well as the possibility for harmful pathogens to contaminate your bubbly drink. But don’t let this put you off; with so many flavours available, as well as containing very little sugar, this is the tea that isn’t really tea at times. *potential for death
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A Banquet of Bad Decisions Seth Nicholls talks to people about their worst food experiences. Illustrations by Dayna Patel.
“I once made a cocktail on my mate’s floor consisting of Jaeger, Monster energy, L&P, coffee, and lemon juice. I had an essay due in two hours, but I decided to mix myself something that tasted like a 16-yearold threw up in his cup and kept on drinking it.”
“Bought a Kung Fu Panda branded cup noodle once. The noodles tasted like PVA and the beef soup was so sickly sweet. Their secret ingredient was fucking bullshit.”
“I gave my high school girlfriend some trifle that my mum had made for us. I forgot that sponge was a key ingredient in trifle and watched in terror as she collapsed to the floor. Gluten is in everything, Jesus.”
“One time when I was sick, my boyfriend tried getting ‘fancy’ with the canned soup he made for me. The idiot put pork cracklings as a garnish, which had turned to mush within 2 minutes of giving me the bowl.”
“As a child I would mix Mountain Dew Code Red and Lift to make Mountain Lift.”
“Coriander. First time I tried it, it was like my salad was seasoned with 1080 and mud.”
VEGAN WEEK By Hayley White I've been vegetarian for a solid four months and it's taken me about that long to figure out my diet. I found cutting out meat surprisingly easy for someone who once thought that they wouldn't survive without it and I figured it would be the same going vegan. It really didn't seem like too much of a jump to cut out dairy and eggs. In hindsight, going from vegetarian to vegan is a lot harder than I had expected. There's dairy and/or eggs in a shit ton of stuff, so it was pretty hard trying to find things that I could eat and enjoy. Luckily for myself, I eat almost everything for the most part, but I swear dairy and eggs are in everything. I mean everything. Except pasta, which I didn’t know before so I relied on pasta for my carbs. If there's no dairy, then there's bound to be egg hiding in there somewhere and if there's neither dairy nor egg, then it's a fucking miracle. I expected vegan bread to be the hardest to find, especially because I’d never really noticed it anywhere. But once I did a little
digging (and by a little digging I mean I googled ‘vegan bread’) I discovered that a lot of popular bread brands are vegan, namely Ploughman's and Freya's. I also managed to find a lot of swiss army knife foods (foods that are multi-purpose). A lot of the grains and seeds that I needed for protein or omega-3 I could find in cereals or bread or even peanut butter. These are super important for both vegans and vegetarians to consume because they’re most often found in meat and fish. Milk is hands-down the easiest and cheapest thing to replace in a vegan diet. There are so many affordable alternatives that are so good for you and are jam packed with calcium. Something not so affordable and not so easily replaced is yoghurt. Coconut milk yoghurt is the most common alternative for the popular snack food and is only found if you look super closely at the label when browsing products. It’s not great on the pocket, but considering I don’t eat much yoghurt anyway, I reasoned that this would be good to try.
The hardest thing about being vegan was having meals away from home. My mum’s house was a trap for foods like dairy, eggs and meat. As for my work, they provide meals for me after every shift but complain enough about my vegetarianism, let alone me going vegan. After a few days though, I found that I was getting super tired really fast. I was having a heap of pasta, but I wasn’t taking in enough calories to sustain myself. I think this is partly because a lot of the veggies that I was eating were low in calories. I also lost a bit of weight, not only because of the calorie deficit, but because I was being a lot more conscious of what I was eating. Vegan food is really healthy and I had cut out a lot of processed food that contained dairy and eggs. Do I think that being vegan is something I could do long term? Yes, I do. Being vegetarian for a while first definitely helped a lot to ease me into it, but as long as you do your research and figure out what works for you then you too may be able to say goodbye to animal products.
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In Pursuit of Panikeke Perfection By Ruth Stowers I am half Samoan and half New Zealand European and growing up as the daughter of a first-generation NZ-Samoan means I’ve struggled to find a place to ground my cultural identity. My dad is obviously brown, but the opportunity for him to learn his language was stripped from him under the guise of having the “best chance” in a nation supposedly known for its diversity. I can see him noticeably flinch when people refer to him as a ‘plastic’ Samoan. But there’s no doubt that his appetite is that of an ‘islander’. For Samoans, that’s not a dig at gluttony, but a title to hold with pride. Food is a symbol of love, generosity, selflessness, god and family – all of which are values central to Samoa. The smell of chop suey is one that means my nana has spent hours in the kitchen. The palusami (coconut milk in taro leaves) and pani popo (coconut buns) are my auntie’s special. I often sit with my sisters, cousins, aunties and uncles around my nana's table and we talk and laugh and eat. Food not only holds the power to create understanding between languages, countries and cultures, but it also connects you to your own culture. In Samoan culture, food is at the forefront of
everything. Cousin’s baptism? It’s going to be followed by a feed. Birthday? Another feed. Marriages, funerals – you guessed it – food is a key part of these events. For me a ‘feed’ is more than just something to fill your stomach. It also feeds your soul, nourishes relationships and connects you to people. When my nana got sick, my sister spent a lot of time helping her by taking her to the doctors, to various appointments and just being there for her. My nana speaks a broken sort of English, is always laughing and always asking whether I have finished ‘school’ or if have a boyfriend. I love my nana. She’s survived a lot. It’s hard to fathom how different her life could have been. She moved from Samoa to look after a stranger’s children with nothing, not even a birth certificate. She then had seven children of her own, worked for over 40 years as a cleaner and yet remains the most joyful and cheeky (approximately) 73-year-old I’ve ever known. Here I am, almost finished a university degree, with no real responsibilities except myself and blessed with so many opportunities that she would have never even knew existed. How do I communicate how grateful, indebted, yet ashamed and angry I am? How I am here because of the sacrifices she has made? How do I express
my culture when I can barely string together o lo’u igoa o (my name is)? One afternoon, I went to have dinner with my younger sister Grace and my nana. When I walked in, I could immediately smell what was for dinner: chop suey. Grace was already there, stirring the giant metal pot with the old wooden spoon while my nana yelled out to add more soy sauce. I made Nana a cup of tea and we talked about how my classes were going and I tried to explain that I no longer hang out with that boy I brought around once. Since then, I’ve tried to make some Samoan food. My first venture being panikeke – a donut-like banana fried pancake ball. And I’ve done everything wrong, including burning them, adding too much liquid and even using expired ingredients. But each time, I share them with my family and we laugh and talk about our day, Nana’s recipes and Samoa. I brought some into the final class I had for 2019 and when my lecturer asked what they were and why I had brought them, I told them that I’m Samoan and in my culture, sharing food is a way to say, ‘thank you’. And when I went to Nana’s later that day to tell her, she said, “Good girl, you should bring some palusami next time, my recipe the best.”
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Foodie Films
By James Page
Babette’s Feast (1988) You may not have heard of it. Babette’s Feast is a Danish feature that centres around sisters Martine (Birgitte Federspiel) and Philippa (Bodil Kjer). The pair, on their way to becoming spinsters under the watchful eye of their strict pastor father, are all of a sudden joined by Parisian refugee Babette (Stephane Audran). Babette begins to work as the new family cook and prepares a sumptuous feast which subsequently drives a dagger through the family’s prior tensions. Rarely does a film centre around a lavish feast yet deliver such a characterdriven narrative. It’s so simple, yet so magnificently crafted. The idea that food can deconstruct old narratives and form new ones is crystal clear and so relatable, even in 2020. The character development, notably that of Martine and Philippa, is stunning. Prior to Babette’s arrival, the pair regarded
food as something plain and simple. But afterwards, they become open to acknowledging that it can be more than just a necessary supplement for growth and health. This film is in Danish and I understand that a lot of people can’t be bothered with foreign films. But foreign cinema is honestly some of the best cinema we have. Just look at how Parasite performed at the Oscars a couple of weeks back. As director Bong Joon-ho mentioned, once you can get past the one inch barrier of subtitles, you open up a ton of great films. Babette’s Feast won Best Foreign Language Feature Film at the 1988 Academy Awards, becoming Denmark’s first-ever Oscar victory.
It’s Alive! with Brad Leone (2016-present) Welcome to the whimsical world of the Bon Appetit test kitchen. It’s Alive follows our host, the cheerful and charmingly chaotic Brad Leone, as he navigates the
waters of fermentation in this addictive web series. (You can watch on YouTube or on Bon Appetit’s website.) Fermentation? What even is it? Brad demonstrates it all with DIY kombucha, miso, jerky, mustard and so much more. Each episode is between 10-30 minutes so it’s all super binge-able and is ingeniously edited. Seriously, HALF of the exposition is down to the editor. It’s incredible. The greatest thing about It’s Alive! is the throughline that runs through the series. Brad, in his own clumsy way, reminds us that it’s okay to mess up sometimes. He reminds us that cooking doesn’t have to be scary and serious. He reminds us that if you make a mistake, it’s not the end of the world. Brad’s chaotic and fun approach to cooking is inspiring - you should really give this show a go and you’ll feel the urge to mad-scientist yourself some home-made kombucha at the end of it.
Super Size Me (2004) Super Size Me is Morgan Spurlock’s social experiment that looks at the gastronomy of fast food and sees him eat nothing other than McDonald’s for an entire month. To scientifically support his findings, he tracks his weight, heart, energy levels and more. Unsurprisingly, the effects are terrifying. It was such a woke documentary for 2004. Aside from demonstrating the devasting effects fast food can have on the human body, it pokes holes in the indoctrination of young people through advertising and the contribution these chains have to America’s obesity issues that are still particularly prevalent today. But the documentary was merely a blip in the movement to cut down fast food consumption. Sixteen years later, fast food joints are still well, well above water. In a time of plant-based movements and
climate change activists, it is a surprise that these chains still exist. Perhaps as these movements become stronger the chains will become weaker?
culinary skills. Because, you know, they generally don’t let rats cook, let alone wander around in a kitchen.
Obviously. 2007’s five-time Oscar-
But that’s the beauty of Ratatouille and Pixar films in general. These boundless ends of creativity and originality are handed to audiences year in and
nominated animation Ratatouille. How could I not? It would be so rude of me not to. And yes, I know what you’re thinking. It really has been 13 whole years since that little guy gave us a completely different perception of what a country rat really is and how tense a Parisian kitchen can be.
year out. The film delivers poignant characterisation and shifting narratives which both delight and destroy us as the viewer. Notably, the relationship between Remy and Linguini, which acts a metaphor for being trapped in a body that society won’t accept. Still relevant? Yep.
The animation follows Remy (Patton Oswald), a country rat who yearns to become one of the best chefs in Paris. The thing is, Remy is actually really great. He’s got a great fucking taste for cuisine. So, when he meets Linguini (Lou Romano), recently employed at (top chef) Auguste Gusteau’s restaurant, the pair devise a cunning plan to bring to light Remy’s true
But I guess the overarching theme to this beautiful animation is that, yes, ANYONE can cook.
Ratatouille (2007)
Out of the five nominations Ratatouille scored at the Academy Awards, it took home the award for Best Animated Feature Film.
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From the Instant I met You Breakfast
Noodle-Omelette Two-minute noodles. A classic university student staple that fixes growling tummies at any time of the day or night. Here are three ways you can jazz up your two-minute noodles with added nutrients and protein: noodle-omelette for breakfast, stirfried noodles for lunch and creamy carbo-nooda-nara for dinner. Recipes and photography by Melissa Koh.
• Cook a packet of two-minute noodles for 1.5 minutes instead of the usual 2 minutes. • Drain, drizzle with half a teaspoon of oil and set aside. • Beat 3 eggs in a bowl with half a packet of noodle seasoning. • In a non-stick pan, heat 1 teaspoon of oil over medium heat. • Spread noodles evenly on pan and leave them for a minute. • Pour beaten eggs evenly over the noodles and reduce heat to medium-low. • Cut a slice of cheese into three or four segments. When the omelette is almost done (about 3 minutes,) add cheese on one half of the omelette. • Let it cook for another minute before turning off the heat and sliding it onto a plate. • Top with spinach and sliced tomato and fold in half. • Season with cracked pepper and serve.
Lunch
Stir-fry Noodles (makes two portions) • Cut a piece of chicken breast into small chunks. • Marinate with 1 teaspoon of oyster sauce, 1 teaspoon of soy sauce, 1/2 teaspoon of sesame oil and 1/2 teaspoon of cornflour. Set aside in fridge. • Cook two packets of two-minute noodles according to the packaging. Drain and set aside. • In a non-stick wok, add 1 tablespoon of oil, one small onion (roughly chopped,) one garlic clove (finely chopped) and one thumb sized piece of ginger (sliced). Stir-fry over medium heat for a minute or two. • Add one small carrot (sliced), a handful of cabbage (chopped) and stir-fry over medium heat for three minutes. • Add marinated chicken pieces and stir-fry over medium heat for four minutes or until cooked. • Add a packet of noodle seasoning to the noodles and toss everything together until well combined.
Dinner
Creamy Carbo-nooda-Nara (makes two portions) • Cook two packets of two-minute noodles according to packaging. Drain and set aside. • In a mixing bowl, whisk 4 egg yolks and 2 whole eggs with one packet of noodle seasoning. • In a deep non-stick pan, stir-fry a handful of bacon chunks over medium heat with a teaspoon of oil for about three minutes. • Add long beans (trimmed and halved) and stir-fry for a minute. • Add noodles, remove from heat and add cream. Toss to combine. • Slowly pour egg mixture over the noodles in small increments. Toss noodles in between additions. • Season with cracked pepper and serve.
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PUZZLES
Nutrition Substance Support Cooking Table
Fodder Goodies Provision Slop Refreshment
Snack Feed Grit Groceries Store
Ration Drink Bread Bite Gobble
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