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This is Miyuki, fellow food lover and filmer at @feedhb Miyuki and I have a lot in common: we both love pizza and booze more than life; we both have an unused journalism degree; and we have both made the move from the front-of-house, to the back during our respective hospitality careers. Miyuki has decided to document her misadventures in the kitchen, and you can follow them too...either over on @feedhb or by following the link in our bio #greatmindsthinkalike #feedhb #clubsandwichproject #cheflife #pizzaislife

Listen to Episode 53 Jonathan Viljoen - Subway Owner⠀⠀
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Subscribe on YouTube with the link in bio.⠀
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#digitalmarketing #digitalmarketingagency#hawkesbay #hawkesbayofficial #feedhb

Link in bio.

Thank GOODNESS someone finally said it re: stacking plates and extra hot flat whites. I'm getting FOH flashbacks. Waiters! What rustles your jimmies/grinds your gears/pulls your ponytail??

A massive thank you to @feedhb for a very cool parcel that arrived in the post! Mia and I have enjoyed trying all of these interesting treats, so far the Melon Kit Kats 🍈🍫 have been a hit, as has the cute Chocolate Mushrooms 🍫🍄. Thank you so much again 😃 #feedhb #treats #prize #thankyou #yummy #kitkat #hawkesbayfoodies #hawkesbaynz

My weekly post won't be up until later in the week but she's a Chef Life and she's going to be a goodie! Legitimate excuse for tardiness pictured. The shocking and somewhat upsetting part is that I know these aren't "real" chef's hours AND it's not even summer yet so there's plenty more to come. What. Have. I. Done 😰

Chicken Souvlaki

Marinated in Orange, Oregano, Garlic and Imported Greek Olive Oil. Served with House-made Pita, Carrot Tabbouleh and Tzatziki.

Now taking advance bookings for Wednesday 10th May opening.
#hawkesbayofficial #napiercity #feedhb #napiernow #napierrestaurant #greeknationalcafe #greekfood #greekisles

A little late but here's the FEED #2016bestnine 🎉 Thanks to all of you for following me and my hospo mates so far - your interest in what we do is highly motivational for this girl (who's struggled to apply herself to anything outside of work for a very long time). Here's to another year of kitchen misadventures, inane questions about names and brands, travel, and more 🍻

MY HAPPY PLACE
I didn't use this pic in the article because it's blurry but despite this I feel like it summed up my afternoon with Sarah and Otis from @theluckytaconz so well I had to use it somewhere. They were so fun to interview I only wish we'd had time for one more pint! Read why the Surrey Hotel is one of their fave places to go for a crisp, refreshing, unpretentious lager (link in bio) 🍻

BACK ON THAT STORY BUZZ ⚡️
She’s a slow road getting back on the blogging horse after an extended break but in my defence I just started a new job and I’m not one of those hyper motivated ambitious types that can force myself into productivity - as you’ll see in today’s story. Small steps though, and this is one of them. Watch now!

MOST RECENT

This might be *the* best staff meal I’ve ever had. Despite being consumed at a dusty table inside a car park, surrounded by restaurant detritus, this is the flashest fucking saveloy I’ve had the pleasure of mashing in my gob. Made by local butchers Wild Game Salami’s offshoot brand Beard Brothers, neither of whom have an Instagram or a website. If you see these saussies floating around HB hook a girl up with the intel because one (and then another the next day to my delight) just wasn’t enough and baby likes her sausages.

I don’t know how best to express the pure joy a change of season’s fresh produce brings except to say that I fucking LOVE IT. I may have a total bone for sugar and fried things but I also like to jizz all over a good bit of ripe fruit. Metaphorically, obvi 😏

This isn’t the same one but I totally ate a rogue bun off the floor at work last night ✌🏼

This would be a good name and profile image for the FEED podcast I haven’t got around to fleshing out yet. I did record one once but the audio was corrupt and the camera stopped filming and my bf said he could tell we were done from the other room when the convo started to flow and we stopped talking awkwardly 😬

There’s a song on one of the work playlists with a bit that sounds exactly like the intro to My Way by Limp Bizkit. As soon as my ears pricked this early 30s male knew exactly what I was talking about. One of the joys of working hospo is the people you meet - of all ages - but the further from 20 I get the more I appreciate working with people my age because of our relative shared histories and life stages, even if this particular person my age thinks blogging about work is unprofessional 😂

Last night I went to my first ever latte art throwdown hosted by @laffare and @ujazicafe. I didn’t compete (or know what to expect) but watching my peers, workmates, ex-workmates, and friends compete against one another made for surprisingly compelling viewing. You can get a piece of the action in today’s story. If you’re local you’ll probably see someone you know! I’d also like to mention that I filtered this image in 100% crema as a joke to myself but I’m not sure that anyone else will pick up on it so please feel free to appreciate the added layer of quite specifically nerdy yet extremely vague comedy now that it’s been pointed out to you.

I’ve been wanting to offer more commentary on the food scene for a while but didn’t really know how or what I had to say until I saw this post by @tommymillions 🍕
This sentiment that NZ eateries charge too much is rife as far as I can see. And by that I mean in the @nzstuff comments section of any food/restaurant related article. Raw ingredients aren’t always (flour), but often are (dairy) expensive. Wages are FUCKING expensive. Just because a place is busy, and looks like it’s turning over a lot of money, doesn’t mean they’re MAKING that much money. What the general public don’t understand is the true cost of goods when they’re produced by a local market on a small scale in an industry where overheads/compliance costs are high and margins are tight. Want a $5 pizza? Go to Dominos.

BACK ON THAT STORY BUZZ ⚡️
She’s a slow road getting back on the blogging horse after an extended break but in my defence I just started a new job and I’m not one of those hyper motivated ambitious types that can force myself into productivity - as you’ll see in today’s story. Small steps though, and this is one of them. Watch now!

The commercial kitchen doesn't get much more glamorous than this... unless you're applying gold leaf to a semi naked wedding cake, by some miracle your staffie is Champagne, or you work @elephanthill - their kitchen has an automatic door 🚪✨
If haven't seen it yet, this week @nzhviva got all up in HB's grills (literally), including with my old boss in my old kitchen with my old workmates. Too many spots to mention by name but it's cool to see our region getting some coverage in the lead up to our hospo high season.

Blackboard game tight @hapinz 🍌🍒✨
If this was a tshirt I'd buy it immediately. I'm back on home turf taking it unnecessarily easy, stories and blog will be up and running again soon!

Today in stories I'm sharing a very special place with you all. I've been coming here for the past 4 - 5 years and I've done my due diligence (in other words, a lot of drinking at a lot of other bars), but this remains one of my ultimate all time favourites. Pictured is a Rose Negroni (and it was amazing) but if you want to see what else I drank @ishinohana_bar and why I love it so much, check out today's story.
Ishinohana has had some notable press, most famously appearing on Anthony Bourdain's No Reservations but I never came for the hype. This bar is intimate, unpretentious, welcoming, and comfortable. I mean, if a plebe like me in sneaks and a $10 dress can feel at home here, so can you.

Been on the hearty home cook buzz this week. I may not know how to prepare traditional Japanese dishes but I DO know how to make the most out of leftovers, domestic mis, and turnt veg. Check out today's story to see how easy it is! Also, moment of appreciation for condiments and toppings, the true heroes when it comes to recycling food 🏆
#feedforlovefoodhatewastenzambassador

Got another #cookwithfeed on Instagram Stories so get all up in it and watch how an uber-pro ex-trainee-chef really gets it done 😉 Does this count as fusion because it's a Japanised version of a Chinese dish (aka all spiciness completely extracted) from a packet bought at a 7-Eleven owned supermarket made by a hafu (Japanese for dirty fucking half cast)? FUN FACT: 7-Eleven is JAPANESE OWNED, even in the US! #themoreyouknow

I made yaki soba with vegetable jelly noodles the other night. You might have seen them in my stories but if not, they'll pop up on FB where I'm posting catch up stories for historical reference (and the two or three people who aren't on 'gram). For the next three weeks I'm living the slow(ish) life as a part time language student so you can expect more #cookwithfeed along with other more focussed capsule-type stories. Got something you want me to investigate? Eat, see, drink (👈🏼😉), do? HMU!

🇬🇷 on Facebook that is... if you're not following us there that's OK.
We know it's a different party and it's not for everyone.
And....if you do want to find us... or leave a review we're there as Facebook.comGreekNationalCafe

#greeknationalcafe #hawkesbaynz #napiercity #feedhb #napierrestaurant

Just another coffee shop in Tokyo putting up with just another (relatively) white girl nursing her soy latte and using the free wifi to post her Instagram stories. Bless.

The moment I emerged from the subway in Hongdae, I knew I was going to fall in love with Seoul. The streets, the colours, the energy, everything about it signalled that my time there was going to be great. And it was. They say you haven't really seen a country if you haven't explored past it's main centres. But they can get fucked because this city girl lives for concrete, bustle, and a 24/7 vibe. Seoul, you were like nothing else and I hope to see you again real soon ❤️🇰🇷
Ps, If you missed any of my InstaStories™ from Seoul I'm uploading them to the FEED Facebook page so you can play catch ups 👍🏼

Rounding off this leg of the trip with an espresso martini on top of the world @ozonehongkong
Check out the view and see what else I drank in my Instagram story 🥂 I also spent my last day eating goose, consuming my weight in dairy, and pondering the lack of napkins in Hong Kong eateries.
Side note, if you're liking what you're seeing, let me know! And maybe tell your friends about this weird girl you follow who's meant to be a hospo blog but also shares her awesome eats with you but also sometimes talks about butt sweat. You gotta take the good with the bad right 😅

These eggs (accompanied by kaya toast, duh) came in their shell and when I cracked them they came out this coddled consistency. I'd love to be able to do this at home because fuck non commercial kitchen poaching (I'm more of a soft boiled in advance and eat cold kinda girl). Can any chefs out there shed some light?

And I'm off! Keep an eye on my Instagram stories to see what I'm up to, where I am, and what I'm eating! Still intending to post my usual unscheduled content on the FEED blog but let's see how I feel once I'm *really* in holiday mode. Highlights of the trip so far have been a degustation dinner @thegrovenz (see aforementioned stories for details) and everything about @changiairport 🙌🏼 If you need to have quite a long stopover (not that I do) this is a very good place to do it.

ON THE SCENE 3/3
Recently I talked to Stacey about her "other child" Darcy. How and why she named him, how she knew he was going to be a boy, and how his stylish grey top got to be named Darcy too.
When sorting through images for the piece with Darcy this picture stuck out as my fave, to the point where I named it in my head "little Darcy on the prairie". You didn't need to know that but I'm glad I told you because it made me realise I'd spelt prairie wrong when I captioned the pic on the website 👍🏼 Link in bio obvi ☝🏼
Photo credit @darcythecaravanbar

ON THE SCENE 2/3
Recently I talked to Stacey about her "other child" Darcy. How and why she named him, how she knew he was going to be a boy, and how his stylish grey top got to be named Darcy too.
Here Darcy overlooks the vines @craggyrange 🍇
Photo credit @darcythecaravanbar

ON THE SCENE 1/3
Recently I talked to Stacey about her "other child" Darcy. How and why she named him, how she knew he was going to be a boy, and how his stylish grey top got to be named Darcy too.
Side note, holla at me if you're the caker who caked this cake because I think I have an idea but I'd hate to say the wrong thing 🙊
Photo credit @photosbykirstensimcox

Although I finish work tomorrow, today was my last day in a chef's jacket. For now anyway. Someone was sick (spoiler alert: my next #cheflife is all about sick days in hospo) so I got to spend the morning on hot side. Despite being stressed and not really knowing what the fuck was going on - it's crazy how out of the loop you can be when you work a different section of the same kitchen/restaurant - I was actually secretly happy to have one last jam on the stove.

NEW ON THE BLOG
I talked to Stacey Bancroft of @darcythecaravanbar about Darcy's naming story, how she knew her caravan was going to be a boy, Darcy's custom colouring, and of course Stacey's thoughts on Comic Sans (they're great btw). Read about all of the above and more in the latest instalment of What's Your Name! Link in bio ☝🏼
Photo credit @photosbykirstensimcox

Things you don't have time for: brushes and/or shovels, other people's shit, HOLDING a tea towel over the mixer's grill to contain flour and other dry goods inside. The tuck in method is especially helpful if you're prone to leaving the mixer on any setting other than 1.

A massive thank you to @feedhb for a very cool parcel that arrived in the post! Mia and I have enjoyed trying all of these interesting treats, so far the Melon Kit Kats 🍈🍫 have been a hit, as has the cute Chocolate Mushrooms 🍫🍄. Thank you so much again 😃 #feedhb #treats #prize #thankyou #yummy #kitkat #hawkesbayfoodies #hawkesbaynz

PRO TIP #1
Don't use a jug to pour cake batter into individual tins, use a lily tub! The wide opening eliminates mess during mixer > pouring vessel transfer, it's way easier to scrape the batter out at the end, and you probably have a lily at play already, potentially saving dishes! That said, these pictures were actually taken in the opposite order in which they appear, my brainwave clearly not strong enough to remember to utilise it less than an hour later.
PRO TIP #2
Have a better brain.

Nothing makes me cry harder, faster, or more painfully than having to chop even the smallest amount of onion.

Me, crouched behind our stall shoving food in my face like the feeder I am at a toasted sandwich event put on by our local council on Saturday.
I was skeptical at first because of my bad attitude, plus the sad state of affairs that is my bank account coupled with a ticket price of $20. It included a souvenir/booze cup, entertainment, and your first toastie. At $5 per sanga I didn't think it was such a good deal. But the event was actually so much fun! At the risk of sounding like a total lameo, it turned out to be a bustling yet laid back (for the guests (and the one vegetarian toastie stall (us 😅))), celebration of what HB has to offer.
The restaurant stalls were a great cross section of the bay's eateries and the beverage selection had me all like, "man we are so lucky to live here!" The entertainment included my fave acoustic r&b performer, and the location/set up was a really good use of space. In the end I also realised that passing on the set up/logistical costs to the consumer rather than the stall holders in the form of ticketing was a clever way of securing participants AND something I would be happy to pay for as a guest in the future.
I'm not being paid to say any of this, I just wanted to share my pleasant surprise and commend our city council for a job bloody well done 👏🏼
Finally, this toastie is a Philly cheese steak from the boys next door at Carr's Kitchen. I didn't get to try everyone's toastie but I thought this one was PFB (pretty fucking bomb). Tap for tags to see who was amongst it on the day - good job to all of these guys too - the competition was stiff and the drinks would have gone down a treat if I wasn't in the midst of an alcoholic rest period 😞

BEHIND THE SCENES 3/3
It's hard to believe Ash Scott's awe inspiring wedding cakes come from a humble home kitchen but she wouldn't have it any other way. Read about why she loves working from home and what she listens to while she does it (some good podcast recommendations in this piece!). Link in bio ☝🏼

BEHIND THE SCENES 2/3
It's hard to believe Ash Scott's awe inspiring wedding cakes come from a humble home kitchen but she wouldn't have it any other way. Read about why she loves working from home and what she listens to while she does it (some good podcast recommendations in this piece!). Link in bio ☝🏼
These honey coconut macaroons were on the bench when I popped over for the shoot and I deeply regret not asking very nicely if I could have one please.

BEHIND THE SCENES 1/3
It's hard to believe Ash Scott's awe inspiring wedding cakes come from a humble home kitchen but she wouldn't have it any other way. Read about why she loves working from home and what she listens to while she does it (some good podcast recommendations in this piece!). Link in bio ☝🏼
Here under my creative direction Ash pretends to take a jar from her beloved @georgeandwilly shelves.

Don't you just love a good shelving sitch? This awe inspiring scene belongs to FEED's latest My Space featuring @organic.ash aka @buttercreamandblooms
I talked to Ash about how she uses her home kitchen commercially, her small beginnings (literally - her old kitchen was a closet), and how she found her #aesthetic, amongst other things. Link in bio ☝🏼

NEW CHEF LIFE BLOG 😱
I made these pies and people seem to love them but do I deserve the credit? Hell no. Let's explore my neuroses together in my latest #cheflife blog (link in bio)!

G I V E A W A Y ! ! !
One last chance to tag two friends and win! I've got some sweet Japanese swag for three lucky people who help me get to 500 followers! Tag two mates who don't follow @feedhb, and enter as many times as you like! You could win a big boy pack and your friends will get a lil baby pack (see previous posts for details). Winner will be drawn from the comments of this and any related giveaway posts once 500 is reached! Finally, if you're still here, I know this particular treat isn't Japanese, it's a Korean version of a Japanese snack which I'll throw in with one of the prize packs as an extra just for fun. Tag that shit up kids @@@@@@@@@@@@@@@@@

G I V E A W A Y ! ! !
This is the biggie guys! If you missed yesterday's post I'm on my way to hit 500 followers. Help me help you help me by tagging two mates that don't follow @feedhb (the idea is that they follow too but I'm not here to tell anyone what to do). You could win this prize pack of Japanese goodies (details in comments) plus a baby prize pack for your friends! If you're wondering how/why this is relevant to hospo life and food people it's not, but I have more snacks than I can handle from my last trip to Japan and it's easier (and tastier) than shipping my own baking. Winners will be drawn at random from the comments section of this and any previous/future giveaway posts once 500 followers is reached! HMU 👊🏼

G I V E A W A Y ! ! !
Was saving this for 500 followers but much like trying to loose weight or curb your borderline unhealthy drinking habits, that end point is proving to be harder to get to than envisioned. But enough about me! I've got three Japanese prize packs to give away, one biggie and two babies (this is one of the babies). All you have to do is follow @feedhb and tag two friends who don't! Or do, whatever, idrc! No small print, anyone can enter, and I'll ship anywhere in the world. Winner will be picked at random when the elusive 500 mark is reached. The original commenter will get the big prize and I'll send the babies to your friends!

Last one I promise! Paccheri (think rigatoni but bigger) with scampi and coastal plants @amano_nz
I'm usually a mushroom gnocchi with egg kinda girl but I decided to be different and I was not disappointed. Amazing pasta isn't the trend here in HB so it's kinda hard to come by (not a dig at any of our amazing eateries btw, that's just the facts) (ps please let me know if I'm missing out on something/somewhere!). Needless to say I was very satisfied, and I'm immeasurably regretful that I didn't finish it all or ask for a doggie bag.

More circles on wooden surfaces from my trip to Auckland last weekend. So many new coffee spots popping up! A girl can only take so much caffeine (and Champagne as it happens but that's another story) so we kept it simple and followed our @bestie_cafe breakky with a short walk to @dailydailycoffee on K Road. I can't speak for all of Asia but if you've been to Japan and appreciate the super relaxed laid back vibes of some of their cafes (as opposed to staring down the barista while they make a million takeaway have here soy decaf lattes) then you'll love this place. I've never had a more tranquil coffee experience in NZ. Good job/thank you/arigato very much.

My perfect breakfast @bestie_cafe
I love a meal that I can eat with a spoon and goes down easy. And my shitty soft teeth quite dislike cafe toast. So spiced lentils with flatbread was an amaze start to a lazy Sunday in Auckland. Also boiled egg FTW because poached is for basics.

It's a shitty rendition but if you get this reference you're either too old or too cool.

PRO TIP
Is the bowl of your mixer too big to reach into? Are you too small to comfortably scoop out it's contents? Strain and tippy-toe no more my friends! Simply position an emptyish canola goon on your bench and around the base of the bowl and let the cake batter come to you!

Seriously though... for who's benefit is this???

I've said it before and I'll say it again - you're not worth a single gosh darn tootin' damn if you're not garnishing your cakes with freeze dried fruit. Bonus points if they're berries. Minus points if you throw away the powder/profit margin that's left in the bag once you've used all the solid matter.

Appropriately, Don't Let Go by En Vogue was playing when I walked into the kitchen carrying this load.

It's been a lil quiet over here at FEED HQ. So quiet I can hear my own thoughts (and I definitely don't want any of that). It wasn't quiet when I made these Macau style egg tarts though. Because I bake alone in a separate kitchen to our main one I can CRANK THE TUNES all day every day. It's actually one of the most enjoyable things about this job. I'd share my playlists but I'm not ready to deal with the unfollows. Especially when I'm so close to 500! Giveaway at 500 btw 🙊

BEHIND THE SCENES 3/3
Food stylist/photographer/blogger Genie De Wit in her home studio, otherwise known as her kitchen. Read about how she uses her one bedroom Auckland flat to her and her fellow freelance husband's advantage in the latest My Space on the FEED blog. Link in bio etc.
I don't know if it's an Asian thing or not (enlighten me @bunnyeatsdesign ) but I love how low to the ground this "stage" is (I'll also need enlightening on the stylist's name for "surface on which food and other props sit").

BEHIND THE SCENES 2/3
Food stylist/photographer/blogger Genie De Wit in her home studio, otherwise known as her kitchen. Read about how she uses her one bedroom Auckland flat to her and her fellow freelance husband's advantage in the latest My Space on the FEED blog. Link in bio etc.
Yes I KNOW the frame on this picture doesn't match the others - so much for tidying up my grid 😓

BEHIND THE SCENES 1/3
Food stylist/photographer/blogger Genie De Wit in her home studio, otherwise known as her kitchen. Read about how she uses her one bedroom Auckland flat to her and her fellow freelance husband's advantage in the latest My Space on the FEED blog. Link in bio etc.
Ps, now I really am milking this post but a girl's gotta make hay right 🤷🏻‍♀️

I'm not milking this week's post with @bunnyeatsdesign I PROMISE...
I just wanna get my Insta grid aligned so I can post three more pics of her in action tomorrow 😉
Link in bio if you're that way inclined 👆🏼

Did you guess that desk earlier this week? Here's another clue!
New stuff on the FEED blog this week. Link in bio 👆🏼
Small but mighty props collection feat. @misschangy @thea_ceramics

🕵🏻‍♀️GUESS THAT DESK!
Hint: she's the latest My Space on the FEED blog and the link is in bio!

If it's evaporated then WHY IS IT LIQUID 😡🍼

Yesterday's bread rolls with pork pan juices + gochujang. Usually I eat this crouched in the kitchen straight from the pan but today I decided to treat myself and eat my lunch over a keyboard at a desk while doing admin like a normal person.

Life lessons and guess that tune in today's Instagram story. Drinking Japanese drip from a packet this avo, dripper and all.

Yesterday was my one year anniversary in the kitchen. I was almost the only one who noticed or cared. That said, I think I cared more about an excuse to pop bubb and drink alone than the milestone itself so no hard feelings.

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