Food in New Zealand has undergone centuries of change, and almost nothing remains of the traditional Aboriginal cuisine. The first inhabitants of the country, who arrived on this land before 1300 AD, created the national culinary art, which has radically changed over the centuries. Now New Zealand cuisine is a mix of European, Polynesian and Asian dishes.
The specifics of food in New Zealand
National cuisine surprises with a variety of culinary masterpieces, while the technology of their preparation is simple.
Locals use a variety of cooking methods:
- braising in cauldrons, etc.
The peculiarity of the national dishes of this state lies in the love of the islanders for natural and fresh ingredients, obtained or grown with their own hands.
Preference given to different types of meat, seafood, vegetables, fruits. Baking popular in the country, for example, pies with minced meat and cheese or salmon and mussels considered a visiting card of the state.
Local residents love sweet dishes, including cookies, biscuits and Pavlova’s unique cake. Guests of the country are greeted with these delicacies.
Popular drinks are tea, local wine, beer and a national soft drink based on mineral water and lemon juice, the recipe of which is more than 100 years old.
Distinctive features of New Zealand cuisine
New Zealanders are notable for their love of meat-eating and know a lot about meat and cooking from it. Their daily diet contains beef, lamb and pork.
The national dish considered to be barbecue, i.e. charcoal meat. As a side dish, preference given to potatoes or their local variety, kumar (sweet potatoes).
There are a lot of fish in the country, so one of the traditional dishes fried fish with French fries or fish baked on coals. Fatty and juicy trout is popular, which, unlike other fish, islanders most often eat.
Locals love fresh vegetable salads, fried and baked omelets. New Zealanders rarely cook squid, mussels, shrimp, oysters and lobster.
Seafood dishes not part of their daily diet and prepared from time to time, despite the fact that the country located on the shores of the Pacific Ocean.
All local cuisine made from natural products from forests, rivers, oceans and agricultural plots.
Daily Nutrition for New Zealanders
The daily diet of the inhabitants of the island state includes dishes from meat, fish, milk, fresh vegetables, fruits and eggs.
Traditional pastries and desserts also included in the daily meals.
A typical New Zealand family breakfast might include the following: cereal with milk, toast, bacon, scrambled eggs, pancakes, a cup of coffee or tea, milk or juice.
This breakfast considered a hearty one, and locals can often skip lunch after it. But lunch a must, and during it, preference given to sandwiches, pies with different fillings, salads and fruits.
New Zealanders love to host lavish “Sunday lunches,” during which the most common dishes are:
- roast beef;
- fried potatoes;
- a fresh vegetable salad;
- fried, baked fish;
- barbecue fish or meat;
- fried pumpkin;
- pies with meat, fish, seafood, fresh berries and other natural fillings;
- desserts with whipped cream, etc.
The main meal dinner, which is held at 6 pm. During it, preference given to meat, fish, chips with various flavors based on natural ingredients and boiled vegetables.
Basic cooking methods
The main cooking methods in this country include the following:
- Charcoal roasting. This method used to prepare meat and vegetable dishes.
- Braising in cauldrons underground in the pits of the hanga. The traditional dish of the Maiori Aborigines named similarly. The ingredients wrapped in foliage, placed in a cauldron and covered with earth on top. The made fire goes out by this time, and the food languishes on smoldering coals. In a few hours, the Aboriginal national dish is ready.
- Frying. Most often, this method used to cook potatoes, roast beefs and steaks.
- Steam cooking.
- Smoking. This cooking method used for meat and fish dishes.
National dishes in New Zealand
New Zealand’s national dishes are a blend of traditional Maiori Aboriginal food, British cuisine, Mediterranean and Pacific Islander culinary arts.
This list includes dishes that represent the core of the national cuisine of the islanders, and without them it is impossible to imagine the traditions and culture of the island state.
When visiting the country, you should definitely try them. These dishes combine natural ingredients, health benefits, palatability and satiety well.
Dessert dish consisting of a rectangular sponge cake covered with chocolate glaze. Top of the treat sprinkled with coconut. The two rectangles can be joined together using cream or jam, thus increasing the serving. It turns out a two-layer cake with a creamy layer.
This dish considered a popular light snack on the islands. Most often, the islanders prefer lamingtons with a layer of strawberry jam and in the form of separate rectangles of sponge cake in coconut flakes.
Lamington is a delicious sponge cake for family tea.
Chocolate chip cookies with cornflakes, poured with chocolate glaze. On top of the dessert, put half a walnut. The cake is not particularly sweet, despite the large amount of chocolate.
A similar delicacy sold in any supermarket in New Zealand. It is very popular with tourists and local residents of the country.
New Zealand mussels
They recognized all over the world as the most environmentally friendly and safe seafood. New Zealand exports this product all over the world, incl. and to Russia.
That is why these green-winged mussels are so strategically important economically for the island nation. They grown on farms where seawater regularly tested for the presence of pathogenic bacteria and heavy metals.
This dish considered natively British but gained wide popularity in New Zealand as well. It a viscous, dark brown paste that produced during the brewing process and pronounced yeast flavor.
It also contains various spices and herbs. This salty product has caused a lot of controversy over its taste. One category of buyers likes pasta from the first spoon, the second turn away from it once and for all.
New Zealand bain-marie goes well with chips and toast in the morning. The product is high-calorie and nutritious, and also rich in iron and B vitamins.
These are New Zealand molluscs that live only on the coast of this country. Nowhere else in the world can found. They have a delicate creamy texture and a mild flavor.
These molluscs allowed to be harvested on the coasts of the island state during low tides. An easier option would be to buy them in supermarkets.
The dessert considered popular in this country among visitors and locals alike. Pineapple pieces covered with chocolate icing and sprinkled with pineapple seasoning.
If a citizen of an island state is absent from home for a long time and receives these sweets in a parcel, this causes delight and nostalgia for the homeland. The delicacy considered native New Zealand.
A traditional Aboriginal dish that can consist of any ingredient, but more often meat and vegetables, fish and root vegetables. Its peculiarity lies in the fact that it cooked in holes under the ground, in which special ovens installed.
The products wrapped in leaves or foil and lowered to the bottom of a pit in a cauldron, then covered with earth and cooked on coals from an extinguished fire. Until fully cooked, the dish can languish in such a pit for up to several hours.
Hangi made with ingredients grown on New Zealand soil.
Popular New Zealand oatmeal cookies made with oatmeal, flour, coconut, sugar, molasses and butter. Dessert has a long shelf life, so it is popular for sending as a sweet gift to family and friends.
This confection is very popular in New Zealand. It consists of pink or white marshmallows covered with a thin layer of milk chocolate with a pattern depicting fish scales. The product has a length of 5 to 8 cm.
There are several confectionery factories in the country that produce sweet “fish”. Small chocolate marshmallows affectionately called “sprats” by the locals.
The dish has another name – “Christmas pudding”. Custard, milk or ice cream served separately for dipping pieces of dessert in them.
The product has a long history, which begins in the 16th century. Dessert prepared in a double boiler, which makes it tender and airy. These puddings are low-calorie fruit, chocolate, coffee and cottage cheese puddings.
You can soak the brandy before serving the dessert.
The Bread Fairy
The product has another name – “magic bread”. It traditionally prepared on the islands of the Pacific Ocean for children’s parties. The dessert easy to prepare: butter is spread on triangular slices of white bread, which is then sprinkled on top with caramel powder.
Instead of butter, some families use Nutella chocolate spread. The dessert not sold in stores, but handmade at home.
It doesn’t matter
The dish is a gourmet dish and is popular with the islanders. This the name of the small fish that cooked in batter. It dipped in an egg with flour, salted and fried like an omelet. To finish, sprinkle with pepper and sprinkle with lemon juice.
The finished whitebyte should have a golden crispy crust. She gives it a special taste.
The dish made in the form of pancakes and considered seasonal because Whitebyte fishing allowed only 1 season per year.
Hockey pocky ice cream
New Zealand ice cream with vanilla flavor and honeycomb toffee pieces. The most popular ice cream in the country, besides the classic one with vanilla.
Ice cream got its name due to the fact that it looks like a honeycomb, which called so. This porous dessert is good to eat, breaking off in chunks.
Ice cream may taste in a cafe, or you can cook at home.
Among non-alcoholic drinks, coffee, tea and the Demon and Pyro lemon-mineral drink, recognized as the national one, are popular in the New Zealand state.
Alcoholic drinks represented by local wines and beers. The inhabitants of the islands prefer domestic producers. The country has more than 300 own wineries and breweries. The quality of these drinks is top notch. The range includes white and red wines.
New Zealand food recipes for home
Dishes of the island nation are easy to prepare. Many of them made at home. They divided into soups, mains, desserts, pastries, lunches and breakfasts.
Zucchini casserole with tuna:
- 1 tbsp olive oil;
- 1 PC. onions;
- 1 clove of garlic;
- 1 PC. zucchini zucchini (medium);
- 400 g canned tuna;
- 120 g cheddar cheese;
- 135 g flour;
- 4 eggs;
- 1 tsp baking powder;
- salt, black pepper to taste.
Vegetables peeled from seeds and grated on a coarse grater. Mix in a colander and salt for 15-20 minutes until the juice released. The oven heats up to 180 °.
Finely chop the onion and fry in a pan until transparent for 1 tbsp. vegetable oil. Then finely chopped garlic added to it, everything mixed and warmed up for another 30 seconds. Next, the pan removed from heat. Transfer the onion and garlic to a large bowl.
The cheese grated on a coarse grater, canned tuna added there and the whole mass kneaded with a fork. Eggs broken into a separate bowl and olive oil, salt and black pepper added there. All this whipped and mixed.
Zucchini or zucchini is squeezed out of the juice and put into onions, flour sifted with baking powder, grated cheese mixed with tuna are poured into the same place, and I add eggs and butter. The whole mass is thoroughly mixed again.
Grease the baking dish with oil and transfer the prepared mixture there. It is necessary to bake the dish in the oven at 180 ° for 40 minutes. The casserole should be golden brown.
After readiness, the dish needs to be cooled and cut into medium-sized pieces. The dish served hot or cold. Sour cream sauce with garlic and herbs, French tartare or Greek dzatziki will go well with it.
Ribs with lemon and honey:
- 1 kg of lamb ribs;
- 60 ml. olive oil;
- 2 tbsp lemon juice;
- 3 cloves of garlic;
- 1.2 tbsp. l. tomato paste;
- 2 sprigs of rosemary;
- 2 sprigs of thyme;
- 6-8 pcs. mint leaves;
- 1 st. l. Teddy bear;
- 1 tsp peppers;
- 2 pcs. lemon peel;
- 1 pinch of chili
- 5 sprigs of parsley;
- 1 tsp sesame seeds for serving;
- salt to taste.
Stir in butter, lemon juice, zest, garlic, chopped rosemary, thyme, honey, grated garlic, chopped mint leaves, tomato paste, paprika and chili.
Lamb ribs cut into pieces of 2-3 ribs, folded into a plastic bag and filled with marinade. The bag tightly closed and shaken. Then it put in the refrigerator overnight.
30 minutes before cooking, the bag is removed from the cold. The meat is salted to taste.
In the grill or barbecue boiler, coals kindled, burned out and ash appears. The ribs laid out on a wire rack and baked until tender on all sides for about 15 minutes.
If desired, they fried in a pan. The finished dish laid out on a plate and sprinkled with parsley leaves and sesame seeds. Ribs served hot.
Mini pies from New Zealand.
- 300-350 g flour;
- 150 g butter;
- 6 tbsp cold water;
Filling (option 1):
- 2 eggs;
Filling (option 2):
Oil cut into flour and salt, everything mixed and brought to a homogeneous mass. Then cold water poured there, and the mixture mixed again. The finished dough placed in a plastic bag and put into the refrigerator for 1 hour.
Next, the filling prepared. For this, onions finely chopped and fried. Then add chopped mushrooms, chicken, bacon and parsley, cheese, tomato. Next, eggs poured into the finished filling.
The muffin baking dishes covered with dough, then the finished filling placed on top. In an oven preheated from 180 °, the pies baked for about 20 minutes, they turn out to be open. But you can give them a traditional shape at will.