Artists Who Eat!
Artists Who Eat!
The Ate Ate Ate Artists Who Eat zine is available now wherever good zines are found, and in a handy pdf format for you to enjoy right now! Download below.
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Saraid De Silva
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Saraid de Silva is a Sri Lankan-Pākehā writer based in Tāmaki Makaurau. Her debut novel, Amma, is out in all good bookstores now.
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TianFu Noodles
477 Khyber Pass Rd, NewmarketSpice Magic
1 Kitchener Rd, SandringhamPetra Shawarma
482 New North Rd, Kingsland -
Serves 4
500g whole prawns with heads
pinch salt
1 tsp curry powder (ideally Sri Lankan)
4 tbsp oil
1 small red onion, finely diced
5 cloves garlic, minced
30g ginger, minced
1 tbsp sambal paste (chilli paste)
1 tsp curry powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp paprika
¼ tsp turmeric
½ tsp fennel seeds
10 curry leaves
⅓ cup coconut milk
2 pandan leaves
1 tbsp salt
2 tsp brown sugar
½ cup waterPeel the prawns and remove and set aside the heads.
Mix the prawn meat with a pinch of salt and 1 tsp curry powder and reserve.
In a large pan/pot with oil, cook the aromats (ginger, garlic, onion) and prawn heads on medium heat for 3 minutes. Add in the sambal, spices and curry leaves and cook for 5 minutes on low.
Add in the coconut milk, pandan leaves, salt, sugar and water, then the prawn meat. Cook on medium for 5 minutes or until the prawns are just cooked through.
Serve with rice or roti and your favourite accompaniments, such as pickled mango, raita and fresh cucumber.
Tony Guo
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Tony Guo is a painter who was born in Aotearoa, grew up in Northeast China, and migrated to Tāmaki Makaurau in 2012. His work is vested in modes of figurative oil paintings.
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Mandarin Restaurant Cuisineart
G02/433 Dominion Rd, Mt EdenPici
Shop 22, St Kevin’s Arcade, 183 Karangahape RdTeolbo
18 Beach Rd, central city -
Makes 4–6
For the buns:
1 tsp active dry yeast
120ml warm water
300g (2 cups) flour
½ tsp salt
1 tsp oilFor the pork and suan cai filling:
400g pork belly, cut into 3cm chunks
30g ginger, sliced
5 cloves garlic, smashed
1 tsp five spice
3 bay leaves
1 tsp Sichuan peppercorn
2 tsp salt
2 tbsp light soy
1 tbsp dark soy
2 tbsp dark brown sugar
1 star anise
1 cinnamon/cassia piece
500ml water
80g suan cai (Chinese pickled mustard greens), finely choppedTo finish:
sliced red chilli and coriander (optional)
For the buns:Mix the yeast in a bowl with the warm water, and allow to sit for a few minutes. Mix this together with the flour, salt and oil and knead the dough for 5 minutes. Rest for 20 minutes, then knead once more for 3 minutes.
Portion the dough out to 4–6 equal parts and roll into long thin ovals. Roll them up into cylinders, then stand them on one side and flatten, rolling into patties about 10cm in diameter.
Cook the buns in a preheated pan on medium low heat for about 3 minutes on each side, covered, until golden brown.
For the pork and suan cai filling:
In a pot, bring all the filling ingredients (except the suan cai) to a gentle simmer for 1 hour, covered.
Remove the pork belly and rough chop in a bowl, then add the suan cai. Strain the spices out of the braising liquid, and then pour this reserved liquid over the chopped pork.
To finish:Cut the buns lengthwise (not all the way through).
If the pork and suan cai filling is cold at this point, reheat in a small pot over the stove. Shake any excess liquid off the filling, then spoon it into the buns. Garnish with coriander and chilli (if using).
brunelle dias
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brunelle dias is a figurative painter born in India but based in Tāmaki Makaurau. She is interested in paint’s ability to illuminate transiency and the sacred felt within the everyday.
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Sunny Town China Taste
10–14 Lorne St, central cityBlue Rose
414 Sandringham Rd, SandringhamMezze Bar
9 Durham St East, central city -
Makes 6
300g plain flour
3 tbsp butter (room temperature)
1 tsp salt
2 tbsp sugar
3 tbsp oil (vegetable, sunflower or canola), plus more for rolling
1 large egg
½ cup water
3 bananas, sliced (½ banana for each roti)
To finish:
drizzle of condensed milk
toasted coconut and slivered almonds (optional)
In a large bowl or food processor, mix the flour, butter, salt, sugar and oil until combined.Add the egg and water, and mix (blend) until combined. Knead the dough with your hands for 5 minutes until the dough becomes smooth and the gluten has been worked.
Divide the dough into 6 pieces, roll them into balls and brush with oil. Rest on a tray or plate covered for 2 hours or overnight.
Oil a clean work surface to prevent sticking. One at a time, roll out the pieces of dough into thin sheets by pushing the dough out and stretching or fanning it (throwing it like pizza dough as it hits the oiled surface). Once a large, thin sheet is created, add banana slices in the middle and fold over the edges to create a square.
In a large pan on medium heat, cook the roti on each side for 2–3 minutes until golden brown.
Cut the roti into bite-sized pieces, drizzle them with condensed milk and garnish with coconut and almonds (if using).
Steven Junil Park
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Steven Junil Park 박준일 is a multidisciplinary artist behind the label 6x4.
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Sue Hsiao Liu
4 Lorne St, central cityTeolbo
18 Beach Rd, central cityShaolin Kung Fu Noodles
486 Queen St, central city -
Serves 2
For the porridge:
2 cloves garlic, finely sliced
1 tbsp oil
4 cups dashi (from instant is fine) or vegetable/meat stock (optional)
½ cup mixed rice grains, washed
½ carrot, finely diced
salt and ground white pepper, to tasteFor the mushrooms:
200g mixed mushrooms, sliced
2 tbsp oil
1 tsp sugar
1 tbsp soy sauce
1 tsp sesame oilTo finish:
toasted sesame seeds and fennel fronds for garnish (optional)
Put the garlic in a pot with oil and fry for 30 seconds on medium heat.Add your preferred stock and the rice and bring to a gentle simmer for 30 minutes, stirring often. Add carrot and simmer for another 20 minutes or so until the rice is tender and the porridge is thickened.
Add seasoning and taste.
In a pan, dry fry the mushrooms on medium high heat for 1 minute. Add the oil and seasonings, and cook the mushrooms until tender.
Serve out the bowls of porridge, place mushrooms on top, and garnish with sesame seeds and fennel fronds (if using).