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Vicki Young

@vickieats

4.9K

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👩🏻‍🍳Chef, baker, hospo consultant
🎨Food styling, copywriting, recipes
✍️Writes about food, culture, travel
📧Open for commissions
📍AKL

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Our fourth Cantotees Q&A features amazing foodie @vickieats! So great to hear her thoughts on Canto food, culture, language, and her insights into belonging and reclaiming her heritage.
1. What is your name? When I was born, I was given two names—my Chinese name is 杨敏婷 which means “of the mind” and “with grace,” and my English name Vicki—Mum named me after the nurse who looked after me.
2. What do you do/tell us about yourself. 大家好, Kia ora! I’m a creative soul who loves food and all things to do with food. Growing up in a Cantonese household, it’s a no-brainer when it comes to food—we plan what to eat for dinner even before we have lunch, and everyone has something to say about a dish! I grew up in a market gardening family from the Horowhenua—we lived farm to table, eating hyper-seasonally, and sharing resources with our community, it’s what we just did. When I left for uni in Te Whanganui-a-Tara, I found myself bringing back that approach to food: as a way not only to nourish those I cared about, but to bring a sense of home and joy on a plate. We had a flat of 7, each of us all living away from home for the first time, and food became our way of sharing something familiar with one another. Somewhere along the way (among the elaborate flat dinners and 21st cakes), I started a cake side-hustle while working and studying (at that point in time I had finished Criminology and Chinese, but was reluctantly revisiting Law school). One day, I came across a new bakery programme being advertised during my smoko break. A short time after, I walked out of Law mid-lecture, and enrolled into that bakery programme through Weltec (which would later expand to advanced patisserie and further into hospitality event management). It felt like everything clicked—and I’ve been in hospitality and hospitality-adjacent mahi ever since! As a chef, baker, server, recipe developer and stylist, as well as writing in food media.
Q&A cont'd in comments below...

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Thank you to all the PASC, PISA, and VFWG whānau who came through and watched @forgottenislandmovie with us last night!

The film made us laugh and cry together, what a feat for representation in animation 🙌🏽

Thanks to @universalpicturesnz and @eventcinemasnz for hosting our rōpū 💗 Catch @forgottenislandmovie in cinemas nationwide from 17 September ~

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NEW MENU STARTS NOW. 🔥

New dishes. New flavours. New reasons to come back and do it all over again.

Kicking things off with our 55-day dry-aged Greenlea eye fillet, artichoke baba ghanoush, prawn mousse in a potato waistcoat & bisque gel.

And trust us, this is only the beginning…

New menu. On now at Cibo.

👨‍🍳 @javier_ign.sk
📸 @manjawachsmuth

#CiboParnell #aucklandeats #AucklandDining #Parnell #AucklandRestaurant

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📸 @beckimoss_

🥬🥬🥬

🖤🖤🖤🖤

🧵🪡

girls in film 🧢

4️⃣0️⃣

🥦🥦🥦

🪞

🎬

🥦🥬🧄🥕🥔🪏

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@kfcnz 's Double Down is back, it comes with gravy, and KFC @sylviaparknz has it's own exclusive Gravy Tap! Yes you can pour your gravy from the tap! It's open from 14th-17th July, between 11am-2pm, and 5pm-7pm while stocks last.

The Double Down comes in 2 flavours, the Original Double Down, and the Supercharged Double Down. Both now comes with gravy which will be available nationwide from 14th July!

Thanks, @vickieats for bringing me along 😍

Ad

#kfc #friedchicken #gravytap #aucklandfoodie #doubledown

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What an amazing surprise, we had absolutely no idea we were featured on @urbanlistakl back in June.

A massive thank you to Vicki Young for the wonderful shoutout and for capturing the essence of our sweet and savory flavours so perfectly. From our Ube Queso gelato to the Ube Overload halo-halo, we love bringing these authentic Filipino flavours to Henderson!
If you haven't read the article yet, go check it out at https://www.theurbanlist.com/auckland/a-list/ube-auckland!

And if you’re craving a scoop, come visit us at the Factory Shop.
📍 6/2 Hulme Place, Henderson

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The food-and-drink industry is home to an incredible community of talented and hardworking women. From the far south to the top of the country, they bring a wealth of diverse stories and backgrounds, all united by a shared passion for the industry. Yet many of these voices remain unheard which is why here at Cuisine we’re proud to support @wifdnz and shine a light on just a few of the remarkable women whose stories deserve to be told.

Aneri Nathu @nathuaneri @mumbaiwala_nz
Vicki Young @vickieats
Samantha Lloyd @gigiscoffeeandmatcha
Auda Finan @savournz
Ruth Smallwood @thealternativebreadco

Read more in Cuisines latest issue out now and at cuisine.co.nz 💜👏
We invite women in the food and drink industry to join us at @wifdnz

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@mtcook_alpinesalmon Caviar & Salmon Jitsu at @so_auckland

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#jazzthefoodie #fyp #auckland #caviar #trend

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A special night at @pullmanauckland experiencing @nattywolf 's limited-time menu. Contemporary Thai flavours, seasonal ingredients, and plenty of dishes worth gathering around the table for. Still thinking about those lamb ribs!!

AD

#accor #pullmanhotels #auckland #newzealand #thai

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Anthony is nailing it at his first solo content filming, I'm so impressed!!

MasterChef Australia 2024 winner @nattywolf has officially landed at Pullman Auckland! They are now serving three limited-edition dishes created by Nat Thaipun at Tapestry Bar & Terrace, inspired by bold Thai street food flavours and recipes passed down through her family ❤️

🦪 Oysters & Coconut
🥩 Larb Beef Tartare
🍖 Lamb Ribs with Panang curry sauce

Available now until the end of August 2026 for lunch & dinner.

📍Pullman Auckland – Tapestry Bar & Terrace
Corner of Waterloo Quadrant & Princes Street, Auckland CBD

Ad @pullmanauckland

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📢 PSA: @fankery_ is closing their cute lil' purple bakery forever and this sunday is their last day 🥺💔 so if you're coming to any classes at @strong_newmarket this week, swing by for a matcha, a slab of mochi-stuffed cheesecake or chiffon crepe cake while you still can 🥰

📍Fankery, 2B York Street, Newmarket
10am-6pm
last day this sunday
may 3rd

🟣🟣🟣

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Flavours of Plenty: Highlights from my time in Pāpāmoa and Mount Maunganui! 🥝 💚🐛🥪

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