The Lazy Sunday Club is for lovers of Food & Travel
We’re a friendly space for people who love to cook, dine out, and travel. We love a good collab, so please get in touch admin@lazysundayclub.nz
Sichuan Food Adventure
I believe the best way to experience Sichuan is through its kitchens, markets, and the people who bring them to life. This special tour takes you to historic towns, noodle shops, atmospheric teahouses, and local feasts — from Chengdu’s morning noodles to Lizhuang’s “three whites,” Suji’s beef specialties, and Chongqing’s late-night hotpot. Along the way, we stay open to unscripted moments — meeting a chef, wandering a family-run kitchen, or chatting with vendors at a produce market. You’ll come home with stories, flavours, and memories that will truly stay. This isn’t about ticking off bucket lists; it’s about connecting with the incredible people, culture, and everyday life of this beautiful place.” – Leanne Kitchen, founder Elsewhere & Beyond
Free Noodles Essential Recipe PDF
So, you’ve got the noodles.
Nice move. This collection brings together twelve of our all-time favourite noodle recipes... the ones we keep coming back to, slurping on, tweaking slightly, then making all over again. Some are brothy, some are spicy, some are cold and punchy, and some are basically excuses to eat sesame oil and vinegar with reckless abandon.
You’ll find comfort food classics (hi, tomato and egg), next-level leftovers (looking at you, BBQ duck noodle soup), and fresh new obsessions like our chewy, hand-cut knife noodles – a bit of a project, but a fun one.
However you noodle – hot, cold, fried, soupy – there’s something here to tangle your chopsticks into.
Download and slurp away.
Lugma: Abundant Dishes & Stories From My Middle East
Lugma means "a bite" in Arabic, and for Noor - chef and co-author of two Ottolenghi Test Kitchen cookbooks - that idea has shaped her career as she tastes, analyses, and refines dishes to perfection. Raised in Bahrain and now based in London, she shares a culinary journey rooted in her own food culture, drawing on the elaborate rice dishes and black limes of the Gulf, the herb-rich and sour flavours of Iran, the bold spices and heat of India, and the vibrant traditions of the Levant. The result is a unique collection of both traditional and reimagined Middle Eastern recipes, from Springtime Fattoush and Stuffed Baby Aubergines to Slow-Cooked Fenugreek Lamb with Pickled Chillies. These inspirational recipes are full of love to be recreated in your own kitchen.
