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Vicki Young

@vickieats

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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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ICE CREAM BY THE SEA / A DINNER FOR SCOTT ✨

When @ethan____flack invited me to come along and cook with a coupla hospo legends, I felt extremely humbled, and equal parts nervous-excited to create something special for @a_dinner_for_scott 🙌🏾 This is a nostalgic nod to eating ice cream by the sea, with a Southland twist. We have the salty lick of toasted wakame, @lucid_chocolatier white chocolate and peppermint ice cream, a custom 3D printed mould of Aoraki Mt Cook set up by @kris.dpd and customised for this event with the wonderful expertise of @stevehindart (who also built a DIY vacuum former for the occasion with parts from @bunningsnz 🤯). The crisp dark chocolate shells were tempered with a variety of bean to bar @lucid_chocolatier cacao varieties, then topped with the ice cream “cone” tuile of browned butter and toasted nori. My superstar student helpers made all the ice cream and tuiles (Bryce, Jack, Leane, Michael, Olly, Sam, Vita!! I’m so proud of each and every one of you!!) I didn’t know Scott personally but spending the last few days in the beautiful Waihōpai, I’ve experienced so much manaakitanga - the essence of hospitality - and it reflects exactly what Scott was all about. I feel like I’ve known him all along. Thank you to this beautiful community, the mean cheese rolls, new friendships, inspiring the next hospo wave; and a huge thank you to all the people and producers who made it happen - an absolutely delicious feast for a great tribute and cause. #adinnerforscott taken in Waihōpai by @vickieats

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3 years ago

IN TIME AND PLACE✨

We wrapped a massive two year project last week, a multisensory dessert degustation for @wellyonaplate 🙌🏾 Born from last year’s WOAP theme “Out of Place,” postponed due to a nationwide covid lockdown, and moving into this year’s “State of Flux,” we finally ran with our rebellious take on the dining experience, questioning sense of place, incorporating real-time audiovisual layers.

1. Sea (Mangahāwea Bay, 1250AD), the first place of settlement in Aotearoa ft. browned butter, toasted nori and wakame tuile, refreshing peppermint ice cream, savoury seaweed dust. 3D printed mould for @lucid_chocolatier Awajun 76%, from one of the last existing hunter gatherer tribes in the Amazonas, where cacao empowers females as now providers for their families and community, a role once traditionally assigned to men.

2. Peak (Mt Aoraki, 1894). The highest point in Aotearoa. A sense of exploration and discovery as those who have summited the terrain before us with my next iteration of the Jellytip, Piura 70%, honeyed apricot and malt tones, exploring the beautiful possibilities of flavour that single origin cacao provides. @foodnerd.nz custom freeze dried ice cream, @loteight citrus olive oil snow, tarragon.

3. Space (Moon landing, 1961), study in textures/colours of the moon, burnt caramel, toasted marshmallow anglaise, charcoal, honeyed nz grain, freeze dried marshmallows.

4. Beyond (Mawrth Vallis, Mars, 2037), an exact replica of this crater on mars, VRAE 72%, tones of mandarin, soursop, marmalade lick of NZ navel orange sorbet, yuzu granita, pineapple cloud, rosemary oil.

Thank you so much to everyone involved with this project, our major sponsors @visa_nz , Wellington Culinary Events Trust, @panasonic_nz , wonderful suppliers, creative friends, those who gave up their time/skills/knowledge, Fabio’s custom coded audio, @foodenvy.nz HQ, and to the diners who came along for the wicked ride. Last but not least, a huge thank you to @kris.dpd - your energy, expertise and time in making all design aspects pop (real-time generated visuals?!), adding another dimension and layer of flavour to this crazy experience. Thank you 🙌🏾✨

#eatcurious #bts taken in Food Envy by @vickieats

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4 years ago

BEYOND ME💫

This weekend I was very lucky to be one of the speakers for @tedxuoa 2023 where we spoke about this year’s theme “Beyond Me” – what it means to go beyond what we already know, and to adapt in our ever changing society. When I was writing my speech, I realised that I hadn’t really stopped and taken a minute to look back at the wild ride so far, at my journey with food and the power of storytelling in using food as my medium. It’s more than just a plate - it’s about community, knowledge sharing, raising important issues and championing our makers and growers on this collective journey. It’s about creating, crossing the boundaries between savoury and sweet, intersecting food with thoughtful architectural design and music. Nostalgia and familiarity, but all while pushing the envelope. It’s about walking backwards into the future with our eyes fixed on our past, and trusting the process - that we will eventually find our way, even when we think we are lost. Thank you for reminding me of the beauty, power and collaborative force of an industry I am so deeply passionate about, and the unique culinary voice that I bring to the table. I loved the yarns, questions, shared experiences, and very lucky to be continuing the conversation outside of this space. I’m so moved at how much of a ripple effect it’s had. Thank you so much to the stellar TEDxUoA team for such an incredible event – our future looks bright ✨ #tedx #tedxtalks #tedxuoa #community taken in University of Auckland by @vickieats

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3 years ago

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... taken in Auckland, New Zealand by @vickieats

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6 days ago

From one rebel to another, fellow Vicky @house.of.dumplings has been paving a way of her own.

Full episode on YouTube now 🔗 in bio.
Made with the support of @nz_on_air by @vickieats

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9 months ago

@victorhuang.co is truly a man of many talents 🤠 a perfect pairing with @vickieats culinary talents for a mean feed at sunset.

Watch the full ep on YouTube now 🔗 link in bio
Made with the support of @nz_on_air by @vickieats

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9 months ago

A new career, a new chapter. @Vickieats found her calling in pastry and foraging. Not to mention, her iconic Jellytip dessert, which has become her signature creation. by @vickieats

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9 months ago

For the foodies out there, we’re stoked to welcome @vickieats for our second panel on The New ‘Sustainable’ 🧁

Vicki Young is a hospitality all-rounder, educator and writer now based in Tāmaki Makaurau. Originally from the Horowhenua, she moved to Te-Whanganui-a-Tara and carved out her creative culinary journey there, training in Patisserie after studying Law, Criminology and Chinese. From there she spent over a decade (with her fingers in all the pies) working her way savoury and sweet across restaurants, bakeries, front of house, catering, running cooking classes, pop-up events, and as a private chef. Nowadays she runs the odd pop-up dinner, and works in food styling and recipe development. She is also the Sub-Editor of Urban List NZ, where she writes all things food and travel in Aotearoa. by @vickieats

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a year ago

happy birthday hannah @mrsbehemoth a.k.a. @aladybutcher 🙌🏾

ft. @behemothbrewingcompany shot across the bow barrel aged imperial stout with cold brew cake, @heilalavanilla pâte à bombe, @aladybutcher free range pancetta roses + herbs to garnish 👌🏽🥓🌹

celebrating this incredible human at @churlys_brewpub 🤩 thanks for the cake trust @andrewchilds27 😜

#customcakes #pastrycheflife #charcuterie #chefcake by @vickieats

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2 years ago

celebrating her 90th🌸✨

“She did a very out there thing for women of her age and got a job at a shoe shop for a while. Loooves shoes. Loves to garden…”

Thanks Helen for the support over the years and trust in creating this gorgeous six layered beauty, with creative direction inspired by the beautiful information about your nana (and her love of chocolate). Happy birthday nana. The most beautiful gems in the world. 💖

🍰: @whittakersnz 62% Dark Cacao and @heilalavanilla
🌸: @thecakeflowerco with 24 ct. gold and pearl lustre finish
👠: yours truly with mould sourced from @kiwicakesnz

#edibleart #customcakes #tempering #chocolate #pastrychef #auckland #aucklandeats taken in Auckland, New Zealand by @vickieats

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2 years ago

SWEET IN GEORGIA 🇬🇪🍧

I’ve always had a sweet tooth. I’ve always loved the theatre and final hurrah of a dessert course, the last bite a diner would leave with. So much so I’ve even run events with multiple courses of desserts! When @craftwinerestaurant suggested two desserts for our collaboration dinner, it felt fitting to bring a slice (literally) of my many versions of jellytip to Georgia😍 Using Georgian ingredients gave it a familiar yet different taste and mouthfeel, utilising beautiful summer produce at their peak ripeness.

I felt so inspired during my @eatingadventuretours Georgian food and wine tour, after having so many deliciously vibrant flavours. From the plate of garden herbs from @wineartisans to accompany our supra – a common side to any Georgian feast, to the matsoni (creamy yoghurt-like treat) made by the nuns at Bodbe Monastery of St Nino. To visiting the wonderful markets along the way, tasting and laughing with locals (thanks to lovely local guide @rockate.art for translating!)… you can’t help but feel inspired by every sight.

My second dessert is a nod to my Georgian summer - matsoni parfait kissed with lemon, local walnuts candied in honey (made especially for @craftwinerestaurant) and the scent of coriander flowers… swipe to see @morelightpictures capturing a moment in the restaurant ft. chefs @sadunishvilizura @chaduneli99 giving me the side eye😂 Toasted meringue with leftover whites from the parfait to top, with a refreshing sorbet reminiscent of tkemali – a tart green Georgian plum: the signature ingredient to the savoury tangy plum sauce I once read so much about, and the reason why I discovered and started cooking Georgian cuisine all those years ago.

#georgia #cheflife #travellingchef by @vickieats

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2 years ago

GEORGIA 🇬🇪 a life-changing experience exploring this beautiful country steeped in natural wine tradition, inspiring produce and friendly faces with @eatingadventuretours, including a visit to see my talented winemaker friends @vintnersandvagabonds and a collaborative pop-up at local wine bar @craftwinerestaurant - I’ve got to meet so many wonderful people along the way. I’m so lucky to call them my friends and this special place my other home. გაუმარჯოს 🥂❤️

#georgia #sakartvelo #georgiatravel #lonelyplanetgeorgia taken in Georgia (country) by @vickieats

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2 years ago