There is such an overwhelming choice of restaurants in New Orleans, and their street eats are just as delectable. Usually about more than just the food, the local musicians and interior of the historical buildings adds to the ambience – Not to mention the craft cocktails to match!

Our first stop was Cochon, serving authentic cajun foods of the south specialising in butchery. With too many other places on our “hit list” we wished we had time to go back for more of their oysters, they were absolutely divine!

Washing down these delectable wood fired oysters with a flight of bourbon was one of our most memorable meals in New Orleans.

Willa Jean became our go-to breakfast stop treating us to good old fashioned baking and hospitality, a morning stroll away from the French Quarter. Their amazing cornbread has inspired me to perfect my own recipe for years to come, you can find the latest addition here.

Enroute to the Warehouse District is a restaurant nestled in The Old No. 77 Hotel called Compere Lapin. Their “meals are about moments, memories and those who surround you at your table” which of course lured me in for some of their Caribbean flavours. Their interior had our attention with old school roof fans run on a chain and sprocket, there was something authentic in every corner.

This smoky mushroom ragu with a perfectly poached egg still sits on the edge of my tongue. 

Although I did not eat Alligator Pie or Fried Catfish we did wash down some memorable eats at the Jazz Festival with a few Rosemint Iced Tea’s. Our standout favourites were the Cochon de Lait Po-Boy and Crawfish Beignets, consumed both days we attended the festival.

Crawfish Sack, Oyster Patties, Crawfish Beignets – A Jazz Fest Feast!

Speaking of Crawfish, we were quite excited to find we were visiting the same weekend as a Traditional Crawfish Cookout. Watching them boil away in a big old pot of “secret herbs and spices” (trust me I did ask)! Sitting down with a plate full of the critters and having absolutely no idea how to consume them was daunting, but sharing the table with friendly New Orleans locals showed us the way (in N.Z. we have BBQ’s, here they have Crawfish Boils). No point trying to play ladies with these folk, the messier the better and tastier! It did however give me a new appreciation for the Crawfish Beignets I devoured days before, turns out it is a big job for a small morsel of reward! The aroma that filled the NOLA Brewery that day is something we won’t forget, watch this space for a recipe as I try to re-capture the memory.

Traditional serve up of Crawfish with corn and spuds.