A la Katyanne

A la Katyanne This page dedicated to my passion for baking, cooking, food styling and food photography. I've loved cooking and baking my whole life.

One of my first memories is of being in the kitchen with my mother and watching her cook. I'm nearly completely self-taught, apart from taking a few classes, I've spent hours on Craftsy and trawling through YouTube and watching numerous videos before I practice a technique. To everyone who likes my page, I'd really like to thank you for supporting me in my food adventures.

01/09/2026

🍈 + đŸ„“ = đŸ€€ Rockmelon & prosciutto is a classic combo. Fresh rockmelon ribbons and prosciutto is next level. It’s sweet, salty, tangy, crunchy and every bite is deliciously refreshing. I will definitely be making this again. I also love how pretty it looks. Will you give this a go?

I wish I could take credit for the idea to make the melon ribbons, but my twist on the video I saw (which I can’t find now) was to add some Lady Alchemy NZ | condiments reimagined date balsamic treacle for a little tartness to create a balanced dish. I used just the prosciutto crudo from the De Gustibus antipasto Italiano packet and used the other meats to make some gourmet lunch rolls for myself.

nzfoodi

18/07/2026

Simple & delicious! Shred leftover roast chicken (breast is easier for this), add a Taylor Farms NZ broccoli crunch salad mix. Toss everything together and enjoy! It really is that easy. Let me know if you like the asmr!

31/05/2026

Both are great on their own, but together they were 100/10.

It’s so easy to make too - cook the fresh pasta of your choice and allow to cool slightly (gifted). While the pasta cooks, prep a salad kit of your choice (ad). Once the pasta has cooled for a couple of minutes, toss everything together. Enjoy!

This will have your tastebuds dancing! I can confirm the Barker's of Geraldine Mexican salsa relish (gifted) is big on f...
13/05/2026

This will have your tastebuds dancing! I can confirm the Barker's of Geraldine Mexican salsa relish (gifted) is big on flavour. To make this: mix some through shredded chicken, add to a Taylor Farms NZ Mexican street corn mix (ad - gifted) along with half an avocado and extra dollops of relish on top. 10/10 delicious & so easy too!Have you tried the slaw or relish yet?

06/05/2026

I must admit that I’m quite late to try this trend but damn this was delicious. This wasn’t my first time making charcuterie chips, but the first one I made had too much going on & it was confusing for my tastebuds. If you make a version of this, definitely keep it simple! Don’t overdo them if you want to enjoy eating them.

In case you’re wondering, these are what I used & why:
(the best) sea salt for a neutral base,
salami - it was a nice thin one that would work well with other bits (I wouldn’t recommend doing a strong pepperoni unless that’s your overall flavour combo),
Brie - I’m happy to splash out if it’s a cheeseboard, but basic is fine for this.
pear and fig relish - I used up my fresh figs on the first version and wanted a fruit element that wouldn’t add too much moisture.
manuka honey (gifted) - need I really say more.
microgreens (gifted) for freshness and to add a different flavour to each bite.

23/02/2026

I’ve been eating at for years, but just recently discovered they make everything but the bao buns in house! Crispy chicken, tender, slow cooked pork belly, salads, dumplings and even their new chicken meatballs! The duck spring rolls with hoisin sauce were divine and were full of duck meat. The new wagyu beef dumplings were mouth watering, and the soft shell crab bao was a textural delight. I really enjoyed the bang bang chicken salad, and the new chicken had a great flavour and texture. I also had to show you a couple of my favourite baos - the crispy chicken ‘Angry Bird’, and the ‘Bao Belly Bao’ with its lovingly prepared pork belly. Their lunchtime specials are hard to beat too - just please don’t make me queue after seeing this!

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39- 41 Elliott Street
Auckland
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